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    Hummusapien » Recipes » Breakfast » Fluffy Vegan Lemon Blueberry Muffins

    Fluffy Vegan Lemon Blueberry Muffins

    Published Mar 22, 2018 · Modified Feb 15, 2022 · by Alexis Joseph · 41 Comments

    Jump to Recipe

    Fluffy 100% whole grain Vegan Lemon Blueberry Muffins bursting with lemon flavor! Moist, healthy muffins the whole family will love.

    muffin tin of lemon muffins

    Is it just me or has the Hummusapien baked good game been ON POINT lately?!

    The recipe bug has clearly bitten me good and it's been super fun to have those creative juices flowing. Believe me when I say I feel it physically when that inspired spirit flows through me like liquid gold. It's magic.

    But I also go through phases of writer's block (and recipe block) when I feel like I legitimately have nothing to say or give to the world, which as a blogger, can be a challenge.

    Instead of judging myself for wanting to hibernate here and there, I sit with it, I let myself feel it, and I do something else that has nothing to do with food or nutrition or the internet.

    I listen to 90's music. I sit outside at a coffee shop and listen to the birds. I walk to the park with a friend. I call my mom. I have real, meaningful, in-person conversations. I CONNECT. With myself especially but also with the people I love most.

    "Pause your life if you need to, care for yourself lovingly, do not ignore your rest, slow down so you can take a deep breath."

    You know what else brings me joy in moments when joy is tough to find? Baking. Baking something yummy in the kitchen by myself when it's really sunny out while I jam to Betty Who.

    When I think of these stellar healthy vegan Lemon Blueberry Muffins, AKA fluffy clouds of delish muffin heaven, I think of the warm and fuzzy feeling I had when I was whisking the flour and zesting the lemon. I really believe that food tastes better when it's made with love.

    up close muffins cut in half

    How to make Vegan Lemon Blueberry Muffins

    I love these muffins because they're 100% whole grain (whole wheat pastry flour is my spirit animal) but you'd never suspect it. They're also vegan, bursting with bright citrus flavor and sweet bloobs, and so darn moist n' fluffy that you may just never make another muffin recipe again.

    • They're egg free and come together in minutes! First you'll make a vegan "buttermilk" by curdling almond milk and lemon. So easy.
    • Melted coconut oil makes them super buttery with a nice crumb.
    • They rise beautifully thanks to baking them at 400°F and having plenty of flour. No flat, dense muffins here!

    Check out the recipe card at the bottom of this post for the full instructions.

    1. First, we're making vegan buttermilk by combining non-dairy milk and lemon juice and letting it curdle.
    2. Then we combine all the dry ingredients, including flour, sugar, baking powder and soda, and salt in a mixing bowl. Stir in zest and blueberries.
    3. Add melted coconut oil and vanilla to the almond milk mixture. Combine the wet ingredients into the dry ingredients, being careful not to over-mix.
    4. Spoon batter evenly into muffin cups, filling to the top. Bake for 18-20 minutes at 400F and voila!

    How to prevent muffins from turning blue

    You can use fresh or frozen blueberries here. Note that if you use frozen, your muffins may turn blue since the blueberries tend to bleed. You can rinse them with cold water to help eliminate the bleeding.

    You can also toss them with a couple tablespoons of flour, which will help them from sinking to the bottom and causing soggy muffins.

    Helpful tools

    • How awesome is this muffin tin with a lid? Great for traveling. I use this muffin tin at home and it's foolproof. I often use these silicone muffin liners as well when I don't feel like cleaning the pan.
    • A microplane zester to get all that delish lemon zest.
    • These cooling racks are a must!
    • This muffin scoop may just save your life. So much less mess.

    How to store and freeze

    Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze muffins for up to 3 months.

    I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from he freezer until warm and enjoy!

    lemon muffins with coffee cup

    Jeff and I polished off this batch in less than four days and I couldn't wait to make them again. I think you'll appreciate how quickly they came together and how awesome they taste for being so wholesome. Muffin on, good souls!

    Please let me know how this fluffy lemon blueberry muffins recipe turns out for you by leaving a star rating and/or comment! I hope you're as obsessed as I am.

    Craving more muffin goodness? Don’t miss my other go-to muffin recipes:

    • Fluffy Orange Muffins
    • Vegan Blueberry Banana Muffins
    • Vegan Chocolate Zucchini Muffins
    • Vegan Chocolate Banana Muffins
    • Fluffy Pumpkin Muffins
    Print
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    Fluffy Vegan Lemon Blueberry Muffins Recipe

    ★★★★★ 5 from 13 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 12 muffins 1x
    • Category: Snack
    • Method: Oven
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Delicious, fluffy, 100% whole grain + vegan Lemon Blueberry Muffins bursting with bright lemon flavor! Moist, healthy, irresistible muffins the whole family will love.


    Ingredients

    Units Scale
    • 1 ½ cups unsweetened vanilla almond milk + 1 tbsp lemon juice
    • 2 ½ cups whole wheat pastry flour, spooned and leveled
    • ½ cup organic cane sugar
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt
    • Zest of 2 large lemons
    • 1 cup fresh blueberries
    • ⅓ cup coconut oil, melted
    • 1 tsp vanilla extract

    Instructions

    1. Preheat the oven to 400°F. Lightly grease a muffin tin.
    2. Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
    3. Measure flour by spooning it into measuring cup and leveling with a knife, being careful not to pack it in. Place flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring to combine. Stir in lemon zest and blueberries.
    4. Stir oil and vanilla into almond milk mixture. Pour into the dry ingredients, stirring just until combined, being careful not to over-mix.
    5. Spoon batter into the prepared muffin cups, filling them to the top. Bake for 18 to 20 minutes, until a fork comes out clean. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool. Store leftover muffins in an air-tight container on the counter.

    Notes

    STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.

    GLUTEN FREE OPTION: You can sub an all purpose gluten free flour.

    Keywords: lemon blueberry muffins, healthy lemon blueberry muffins, vegan lemon blueberry muffins

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jen says

      June 25, 2021 at 1:02 pm

      What can be substituted for the coconut oil.? My cardiologist has banned coconut oil and coconut milk due to saturated fats. In fact, can the oil be left out altogether?

      Reply
      • Alexis says

        June 30, 2021 at 5:02 pm

        You could sub another oil, like avocado oil. They won't turn out without oil unfortunately. I've made this recipe as muffins with no oil and it worked well thanks to the fat in the almond flour if you want to try that and add blueberries!

        Reply
        • Alexis says

          June 30, 2021 at 5:03 pm

          Also my vegan chocolate zucchini muffins are oil free!

          Reply
    2. Kimberly says

      January 31, 2021 at 6:41 pm

      Need to make these again soon. SO good!!! Alexis is a muffin QUEEN. 👑

      ★★★★★

      Reply
      • Alexis Joseph says

        February 02, 2021 at 5:05 pm

        Hahahah YESSSS!!! You rock, Kimberly 🙂

        Reply
    3. Pam says

      January 28, 2021 at 8:08 pm

      Delicous! Very lemony, which we loved! I also appreciated the very organized and easy to follow recipe.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 29, 2021 at 3:37 pm

        Awesome, so glad you loved them!

        Reply
    4. Jamie says

      July 15, 2020 at 2:38 pm

      Moist, delicious and not too sweet. Perfect for my toddler.

      Reply
      • Alexis Joseph says

        July 15, 2020 at 7:15 pm

        So glad you liked them, Jamie!

        Reply
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