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    Hummusapien Β» Recipes Β» Breakfast Β» Fluffy Vegan Lemon Blueberry Muffins

    ★★★★★ from 8 reviews

    Fluffy Vegan Lemon Blueberry Muffins

    Published Mar 22, 2018 Β· Modified Aug 29, 2022 Β· by Alexis Joseph Β· 27 Comments

    Jump to Recipe

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

    muffin tin of lemon muffins

    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

    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!

    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!
    up close muffins cut in half

    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.

    lemon muffins with coffee cup

    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
    Print
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    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
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    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

    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

    *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

    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. πŸ‘‘

      ★★★★★

      Reply
      • Alexis Joseph says

        February 02, 2021 at 5:05 pm

        Hahahah YESSSS!!! You rock, Kimberly πŸ™‚

        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
    5. Jenny says

      April 22, 2020 at 7:33 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 22, 2020 at 9:20 pm

        That's so awesome, Jenny! Thank you tons for letting me know.

        Reply
    6. Minta says

      November 12, 2019 at 6:32 pm

      So delicious!! And easy

      Reply
      • Alexis Joseph says

        November 18, 2019 at 12:57 am

        Yay!! Thanks, Minta.

        Reply
    7. Alexis says

      March 29, 2019 at 11:48 am

      Awwww best news ever!! Thanks so much for letting me know, Erin!!

      Reply
    8. Erin says

      March 28, 2019 at 8:50 am

      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!

      ★★★★★

      Reply
    9. Ali says

      March 27, 2019 at 1:36 am

      These are amazing <3 <3

      ★★★★★

      Reply
    10. Leah says

      March 26, 2019 at 9:06 am

      Delicious! My toddler loves them too πŸ™‚

      ★★★★★

      Reply
    11. Alexis says

      April 29, 2018 at 7:36 am

      Yes you can use that!

      Reply
    12. Annalise says

      April 27, 2018 at 12:12 pm

      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!

      Reply
      • Alexis says

        April 29, 2018 at 7:36 am

        Yes you can use that!

        Reply
    13. bullet force says

      March 24, 2018 at 12:13 am

      Moist, healthy, and irresistible muffins

      Reply
    14. Courtney Glausi says

      March 22, 2018 at 12:41 pm

      YUMMMMMM!

      ★★★★★

      Reply
    15. Kori says

      March 22, 2018 at 11:16 am

      Thanks so much!

      Reply
    16. Kori says

      March 22, 2018 at 10:28 am

      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

      Reply
      • Alexis says

        March 22, 2018 at 10:43 am

        Yes, you can use 1/4 cup of sugar instead of stevia! So that would be 1/2 cup total of sugar. Enjoy πŸ™‚

        Reply
    17. Lisa says

      March 22, 2018 at 10:21 am

      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!

      Reply
      • Alexis says

        March 04, 2019 at 8:25 am

        Yayyy I love the sound of that, Lisa!

        ★★★★★

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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