This recipe makes the perfect Vegan Blueberry Lemon Muffins with a crumbly texture, round top, and a cinnamon sugar topping. They are bursting with flavor and sure to please a crowd. I used gluten-free flour, but they also work nicely with regular all-purpose flour.
There is no better flavor than lemon and blueberry when it comes to muffins -- don't you agree? Something about the zesty lemon and sweet gushy blueberries hit the spot every time.
This recipe is tried and true: 5 rounds of recipe testing went into making the perfect vegan, eggless, and dairy-free muffin.
Why I had to get these muffins right:
- Many of you requested egg-free and vegan baking recipes so you can eat the batter and/or manage an egg intolerance.
- Once you have a good base muffin recipe, you can simply replace the blueberries and lemon zest for more tasty flavors!
- When baking on my camp stove using the omnia oven, there is no room for error or recipe trials.
Related: Van Life Kitchen Essentials
Why you'll love these Vegan Blueberry Lemon Muffins
- crumbly and chewy and sweet and zesty -- they have it all!
- the cinnamon sugar topping looks beautiful and adds that extra somethin' special
- they are gluten-free, dairy-free, vegan, egg-free, soy-free, plus nut free if you choose a nut-free vegan milk
Eggless baking tip for muffins
Expect a heavier texture.
I made 5 rounds of these Vegan Blueberry Lemon Muffins to get the perfect texture. I found the best taste and texture in round 4, when the vegan muffins were slightly denser than blueberry muffins with eggs.
Round 5 had a light texture and a puffy top, but light texture with a flax egg had a 'gummy' feel to it.
The denser texture tastes better -- you will still get rise and a round top with this recipe.
Gluten-free and vegan baking tip
These muffins can be made with regular all-purpose flour or gluten-free 1-to-1 flour. If you are making vegan and gluten-free muffins, read the tip below.
Double check the gluten-free 1-to-1 flour ingredients.
Cup4Cup brand has dairy in the ingredients already. Your muffins will not be vegan if using this mix.
The vegan gluten-free flour blend I use and recommend is Pamela's Gluten-free All Purpose Flour mix.
What to know before you start
Don't one-bowl this one.
I am a big fan of one-bowl recipes because I hate washing dishes. However for this recipe, mixing that vegan buttermilk ahead of time and letting your flax egg gel is super important for a lighter texture. Otherwise vegan muffins can be too dense.
Mix the batter less.
With vegan baking, I recommend the traditional method of just barely mixing the ingredients together. Otherwise you will end up with a weird final texture and none of the anticipated crumbliness.
Note that generally with gluten-free baking, I recommend that the batter is well-mixed. This is usually specific to gluten-free baking only.
If you replace the flax egg with a real egg, mix the batter well before folding in the blueberries and zest.
If you're interested in gluten-free baking tips, I recommend this informative post from America's Test Kitchen on gluten-free baking.
This recipe has two baking temperatures.
Starting the muffins at a fully pre-heated 425 degrees F for the first 7 minutes will create a "rapid-rise" cycle that will allow the muffin tops to rise.
If you do not fully preheat the oven, or you bake the muffins for the full time at a lower temperature, you will get a flatter denser muffin.
This is a handy trick for any muffin recipe 😉
A Note on flax egg substitutions
You will need to use an egg replacer so the muffins don't get too crumbly.
I think a flax egg is the easiest and most reliable type of vegan egg replacement. A chia seed egg works nearly the same in its place. Simply replace 1 tablespoon of ground flaxseed with 1 tablespoon of chia seeds.
I have not tried using aquafaba (the liquid from a can of beans) for this recipe yet.
Vegan Blueberry Lemon Muffins RecipePrint
Hungry for more?
Try these other vegan sweets recipes:
Or head to our homepage to see the latest and greatest posts!
Enjoy this fresh and healthy treat,