Print

Vegan Blueberry Lemon Muffins

Top view of one vegan blueberry lemon muffin lying on its side with a bite missing and 4 others arranged around.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

The perfect vegan blueberry lemon muffin with crumbly texture, round tops, and a cinnamon sugar topping. These are bursting with flavor and sure to please a crowd.

Ingredients

Units Scale

Vegan Buttermilk

  • 1/2 cup plus 2 tablespoons dairy-free milk
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons avocado or canola oil

Flax Egg

  • 2 tablespoons water
  • 1 tablespoon flax

Dry Ingredients

  • 1 cup flour, I used gluten-free 1-to-1
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup + 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Fresh Ingredients

  • 2/3 cups blueberries
  • 1 tablespoon fresh lemon zest (1 tablespoon = zest of 1/2 medium lemon)

Cinnamon Sugar Topping

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 425 degrees F. Lightly grease 6 spots in a muffin pan with oil of your choosing (or use muffin liners).
  2. In a jar or bowl, mix vegan buttermilk ingredients and set aside. In a separate small dish, mix flax egg ingredients and set aside.
  3. In a mixing bowl, add all dry ingredients. Whisk together well. Once other ingredients are added, there will be little mixing so break up large clumps and mix well now.
  4. Add vegan buttermilk, flax egg, and lemon zest to the dry ingredients. Stir just enough to mix ingredients together but do not over-mix. Small clumps are fine. I aim for less than 15 mixing strokes with a spatula. Gently fold in the blueberries.
  5. Distribute batter evenly amongst the 6 muffin cups using an ice cream scoop if possible. They should be filled nearly to the top. Mix the cinnamon sugar topping and sprinkle it across the top of the muffins.
  6. Bake on the middle oven rack for 7 minutes at 425 degrees F, then decrease the temperature to 400 degrees F for the remaining 8 minutes. Let muffins cool for 10 minutes before removing from the pan. Muffin texture is best once cooled completely.

Notes

I recommend using an ice cream scoop to spoon batter into the cups to help create round muffin tops. Vegan muffins do not rise as much as non-vegan ones do, so this helps with the final appearance.

Flax egg substitutions: You will need to use an egg replacer or the muffins will be 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. 

Find it online: https://vibrantlygfree.com/vegan-blueberry-lemon-muffins/