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

Vegan Lemon Blueberry Muffins

★★★★★ 5 from 8 reviews

Author: Alexis Joseph
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

Description

Fluffy Vegan Lemon Blueberry Muffins bursting with fresh lemon flavor! Moist, healthy 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 (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