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

Muffins and rest. The two things I'm loving most lately! "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." Ahhhh.
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. These Vegan Banana Blueberry Muffins are also a must!
When I think of these 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!
How to make vegan lemon blueberry muffins
- First, we're making vegan buttermilk by combining non-dairy milk and lemon juice and letting it curdle.
- 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.
- 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.
- Spoon batter evenly into muffin cups, filling to the top. Bake for 18-20 minutes at 400F and voila!
Why you'll love them
I adore these 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!
Can I use frozen blueberries?
Yes! 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!
How to store
Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days.
Can I freeze muffins?
Yes! Freeze cooled muffins a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy! Muffins will keep for up to 3 months.
Don’t miss my other go-to muffin recipes
- Banana Chickpea Muffins
- Fluffy Orange Muffins
- Vegan Blueberry Banana Muffins
- Vegan Chocolate Zucchini Muffins
- Vegan Chocolate Banana Muffins
- Fluffy Pumpkin Muffins
Vegan Lemon Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Fluffy Vegan Lemon Blueberry Muffins bursting with fresh lemon flavor! Moist, healthy muffins the whole family will love.
Ingredients
- 1 ½ cups unsweetened vanilla almond milk + 1 tbsp lemon juice
- 2 ½ cups whole wheat pastry flour, spooned and leveled (can sub all purpose flour)
- 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 or frozen* blueberries
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F. Lightly grease a muffin tin.
- Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
- 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.
- Stir oil and vanilla into almond milk mixture. Pour into the dry ingredients, stirring just until combined, being careful not to over-mix.
- 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
*If using frozen, toss with a couple tablespoons of flour, which will help them from sinking to the bottom turning the muffin blue.
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.
Keywords: vegan lemon blueberry muffins
Jen says
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?
Alexis says
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!
Alexis says
Also my vegan chocolate zucchini muffins are oil free!
Kimberly says
Need to make these again soon. SO good!!! Alexis is a muffin QUEEN. π
★★★★★
Alexis Joseph says
Hahahah YESSSS!!! You rock, Kimberly π
Pam says
Delicous! Very lemony, which we loved! I also appreciated the very organized and easy to follow recipe.
★★★★★
Alexis Joseph says
Awesome, so glad you loved them!
Jamie says
Moist, delicious and not too sweet. Perfect for my toddler.
Alexis Joseph says
So glad you liked them, Jamie!
Jenny says
These are easily becoming my favorite muffins of all time! I've made twice (once with regular flour, once with whole wheat) and they are so tasty and flavorful! Another great recipe!
★★★★★
Alexis Joseph says
That's so awesome, Jenny! Thank you tons for letting me know.
Minta says
So delicious!! And easy
Alexis Joseph says
Yay!! Thanks, Minta.
Alexis says
Awwww best news ever!! Thanks so much for letting me know, Erin!!
Erin says
I have been on a big banana muffin kick but decided to make these because I had all the ingredients on hand and OMG I just wish I'd tried this recipe sooner. Can't wait to make them again!
★★★★★
Ali says
These are amazing <3 <3
★★★★★
Leah says
Delicious! My toddler loves them too π
★★★★★
Alexis says
Yes you can use that!
Annalise says
Hello! I don't have pastry flour... would I be able to sub whole wheat flour instead? If so, would it be the same ratio? Thank you, Alexis!
Alexis says
Yes you can use that!
bullet force says
Moist, healthy, and irresistible muffins
Courtney Glausi says
YUMMMMMM!
★★★★★
Kori says
Thanks so much!
Kori says
Ohmygah these look and sound amazing!! I'm going to make these this weekend and your chai carrot banana bread for Easter. Your baking is on point!! I don't have Stevia, so I apologize for having to ask what would the ratio of just regular sugar be - half cup? Thank you, Alexis! XO
Alexis says
Yes, you can use 1/4 cup of sugar instead of stevia! So that would be 1/2 cup total of sugar. Enjoy π
Lisa says
These will be on my Easter Brunch buffet table for sure! Thank you for the vegan recipes that I can count on everyone enjoying. Sure makes my job as "holiday hostess" easier!
Alexis says
Yayyy I love the sound of that, Lisa!
★★★★★