Vegan Blueberry Lemon Muffins

A bite removed from a vegan lemon blueberry muffin to show the traditional muffin crumb and big juicy blueberries!

Vegan Blueberry Lemon Muffins

Vegan Blueberry Lemon Muffins with juicy blueberries, bright lemon flavor, and a crisp cinnamon sugar topping. These muffins bake up soft and fluffy.

Course Baking

Cuisine American

Keyword vegan blueberry lemon muffins, gluten-free vegan blueberry muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 180kcal

Author Jamie

Ingredients

Vegan Buttermilk

½ cup + 2 tablespoons plant milk , I used unsweetened almond milk
½ tablespoon apple cider vinegar
2 tablespoons vegetable oil

Flax Egg

2 tablespoons water
1 tablespoon ground flaxseed

Dry Ingredients

1 cup all purpose flour or gluten-free all purpose flour (I used Bob's Red Mill 1-to-1 gluten-free baking flour)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup + 1 tablespoon granulated sugar , choose organic sugar or coconut sugar for vegan friendliness
¼ teaspoon salt

Fresh Ingredients

⅔ cups blueberries
1 tablespoon fresh lemon zest , 1 tablespoon = zest of ½ medium lemon

Cinnamon Sugar Topping

1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Instructions

Prep: Preheat oven to 425 degrees F. Lightly grease 6 spots in a muffin pan with oil of your choosing (or use muffin liners).
Milk + Flaxseed: In a liquid measuring cup, mix the plant milk and vinegar and set aside. In a separate small bowl, mix the water with ground flaxseed and set aside.
Dry Ingredients: In a large mixing bowl, add the flour, baking soda, baking powder, sugar, and salt. Whisk everything together well. Once other ingredients are added, there will be little mixing so break up large clumps and mix well now.
Batter: Add dairy-free milk mixture, flax egg, and lemon zest to the dry ingredients. Stir just enough to mix ingredients together but do not over-mix. Small clumps of flour are fine. I aim for less than 15 mixing strokes with a spatula. Then gently fold in the blueberries.
Muffin pan: 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.
Bake: 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

See the blog post for ingredient notes, step-by-step photos, and expert tips.

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.

Storage: Store leftover vegan blueberry lemon muffins at room temperature for up to two days or in an airtight container in the refrigerator for up to 4 days.

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.

Nutrition