Don’t you just love a classic lemon blueberry muffin? That explosion of fresh blueberries in tender muffins flavored with the perfect sweet-tart addition of lemons. Just the thought makes my mouth water! Refreshing and comforting all at once, blueberry lemon muffins are ideal for a quick light breakfast, coffee break, dessert, or on-the-go snack. And you can make the best vegan lemon blueberry muffins using all these classic ingredients—fresh blueberries and lemons mixed with flour, a bit of organic cane sugar and vegetable oil, plant-based milk, vinegar, baking soda and baking powder, and vanilla. That’s it!
It was so fun to create this vegan muffin recipe, which is an ode to the sunny summer blueberry season. I featured blueberries grown at a local farm—which are available in many regions across the country, as well as lemons I plucked from my orchard. While blueberries are fresh and in season throughout the summer, you can easily turn to frozen blueberries when fresh are not available, and fresh lemons (you definitely need fresh for this recipe) are available year-round in most markets. That way you can enjoy the sunny flavor of this delicious muffin recipe all year long!
Nutrition Notes
Completely plant-based, lighter in added sugars and oils than your standard muffin recipe, and packed with whole grains and fruit, this recipe offers a healthy lemon blueberry muffin take. You get the side benefit of fiber, vitamin C, B vitamins, healthy fats, and anthocyanin antioxidant compounds from blueberries (learn more about blueberry health benefits here) with every bite. What’s not to love? You can easily make this recipe into a gluten free lemon blueberry muffin by swapping out the wheat flour for your favorite gluten free flour blend.
Description
These classic Vegan Lemon Blueberry Muffins are bursting with the sunny flavors of fresh blueberries and lemons. With just a few simple pantry ingredients, you can whip up these healthy muffins in just over 30 minutes. Turn to frozen blueberries when fresh are not available.
Ingredients:
- 2 lemons
- ¾ cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- 1 teaspoon apple cider vinegar
- 1/3 cup vegetable oil (i.e., organic canola oil)
- 1 teaspoon vanilla extract
- ½ cup organic cane sugar
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (optional)
- 2 cups small fresh blueberries (may use frozen, thawed, drained)
- Zest the two lemons, then juice them. Set aside the lemon zest, and measure out ¼ cup of lemon juice. Add the ¼ cup lemon juice to a large mixing bowl. Reserve any remaining lemon juice for another use (i.e., salad dressings, beverages, marinades).
- Preheat oven to 375 F.
- Add plant-based milk, apple cider, oil, and vanilla extract to the mixing bowl, and whisk together.
- Stir in sugar until smooth.
- Add white whole wheat flour, all purpose flour, baking powder, baking soda, and salt (optional), and gently mix until well combined (do not overmix, as batter will toughen).
- Stir in the lemon zest and blueberries.
- Spray a large muffin pan with nonstick cooking spray (alternatively may use muffin liners).
- Place about ½ cup muffin batter in each well in the muffin pan to make 9 large muffins.
- Bake in center of oven for about 20 minutes, until lightly golden brown and tender.
- Cool slightly, remove from muffin pan, and enjoy. Refrigerate leftover muffins in airtight container for up to 7 days, or freeze for up to three months.
Notes
You can easily make this recipe into a gluten free lemon blueberry muffin by swapping out the wheat flour for your favorite gluten free flour blend.
Use frozen small or wild blueberries if fresh is not available.
Try to substitute oranges for the lemons to make orange blueberry muffins, or raspberries for blueberries to make lemon raspberry muffins.
I used my vintage gray graniteware muffin pan to make this recipe (featured in the photos above). You can find a similar muffin tin here.
- Prep Time: 12
- Cook Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 209
- Sugar: 9 g
- Sodium: 81 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 28 g
- Protein: 4 g
For other delicious plant-based baked goods, try these recipes:
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
More Tools for Eating and Living the Goodness
