Enjoy these dairy free blueberry muffins with lemon zest in less than 30 minutes. Made with fresh juicy blueberries and real lemon zest, these muffins will certainly be a crowd pleaser. They are perfect for an on the go morning treat, a school potluck or a Sunday morning.
WHY YOU'LL LOVE THIS RECIPE
- Meal prep friendly. Like many of my breakfast recipes, these dairy free muffins are perfect to meal prep on a Sunday night due to their simple ingredients. You can eat them right out of the storage container, or toast them and spread a pad of butter on them!
- 10 minute prep. If you are to busy to prep breakfasts on Sunday night, make this and pop it in the oven in just 10 minutes during the week. This easy recipe is realistic enough for busy lifestyles and working women!
- Easy for grab and go. Just like my blueberry lemon donuts, these vegan blueberry lemon muffins are easy to transport, making them the perfect on the go, easy breakfast or even snack!
- No Flax Eggs necessary! While many dairy-free blueberry muffins recipe use flax egg to bind, this one does not!
INGREDIENTS AND SUBSTITUTIONS
- Fresh blueberries - Fresh wild blueberries are best for hese easy vegan blueberry muffins because they provide the purest, juiciest flavor. Frozen blueberries also work, but will need to be thawed and any extra liquid drained before using. They also may tint the color of your muffins. If you have any left over, use them to make my lemon blueberry drop martini.
- Fresh lemon zest - Fresh lemon zest provides a tart flavor and balances the muffin. If you prefer a more traditional blueberry muffin, you can omit the lemon zest , but I do think it makes these the best blueberry muffins.
- Flour - All purpose flour works best for this recipe. For a gluten-free blueberry muffin recipe, use Bob's Red Mill 1-1 gluten free flour.
- Rolled oats - Just like making my protein banana muffins, rolled oats are the best type of oats to use when making any baked good using oats. Steel cut oats will not soften enough and will leave you with hard muffins. Similarly, instant oats will be too soft and the muffins will fall apart.
- Coconut oil - A small amount of coconut oil keeps the dairy free muffins moist and adds additional fat to help keep you full. If you do not love the flavor of coconut, feel free to use refined coconut oil or melted vegan butter.
- Maple syrup - Adds a touch of sweetness. You can use any sweetener you have on hand - agave nectar, honey, brown rice syrup, even simple syrup will work. No white sugar or brown sugar needed!
- Milk - I typically like to use oat milk because I find it super creamy or unsweetened almond milk. You can use any dairy-free milk you have on hand. If you use sweetened milk or flavored milk, this will affect the flavor of your oats. If using sweetened milk, reduce the maple syrup.
STEP BY STEP INSTRUCTIONS
Step 1: Add all of the dry ingredients (oats, flour, baking soda, baking powder, salt, cinnamon) into a large mixing bowl and mix until combined. The mixture will be somewhat chunky due to the oats, but overall should mix well.
Step 2: In a separate bowl, combine the plant baked milk, lemon juice, coconut oil, maple syrup and vanilla. This mixture will be completely liquid.
Step 3: Slowly add the wet ingredients into the dry, mixing until a soft, somewhat chunky, batter forms. The batter will be light and easy to mix once fully combined. It is easiest to do with a stand mixer or hand mixer.
Step 4: Gently fold the blueberries and lemon zest into the batter. Do this gently or the blueberries can burst. I like to use a spatula to make it easier. You can also add extra blueberries or even chocolate chips!
Step 5: Add the batter into greased muffin tins or muffin cases, until they are approximately ¾ full. Over filling or filling to the top will cause the muffins to be a little larger in size.
Step 6: Make the muffins in the oven for 16-18 minutes, or until you can insert a toothpick and remove it cleanly. The muffins will be golden brown on top.
Step 7: Allow the muffins to cool for 15 minutes. Removing them from the tray too quickly can cause them to lose shape.
STORING AND REHEATING INSTRUCTIONS
These vegan blueberry lemon muffins can be stored in an air-tight container for up to 1 week in a cool, dry place. If your kitchen runs warm, I suggest placing these muffins in the fridge.
You can also freeze the muffins for up to one month in an air-tight container. Be sure to let them thaw for 12 hours prior to eating them.
You may also make the batter beforehand and seal it in an air-tight container and refrigerate it for 24 hours. I have not tested freezing the batter yet.
You may use frozen blueberries for this recipe. Be sure to thaw them, then rinse them under water and pat them dry. Frozen blueberries may cause your muffins to be tinted a little blue, but they will still taste just as good.
It is likely due to bursting blueberries when mixing the blueberries into the batter. Prevent this by gently folding the blueberries into the batter. In the alternative, if you used thawed blueberries that were previously frozen, they may tint the batter slightly. Don't worry - they will still taste good!
You can use dairy free milk, like this recipe calls for. I used oat milk but any non dairy milk will work.
- Do not overfill your muffin trays. Fill the muffin tray ¾ of the way to ensure they raise well, but do not turn out too large.
- Allow to cool. Be sure to let the muffins cool before removing them from the muffin tin. They will lose their shape if you remove them too quickly. 10-15 minutes of cooling is best.
MORE BREAKFAST RECIPES
Dairy Free Blueberry Muffins
- Muffin Tray
- 1 cup Old Fashion Rolled Oats
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup plant based milk
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ½ tsp lemon juice
- ½ cup fresh blueberries
- 1 tsp lemon zest
- Preheat your oven to 375 degrees F, and line or grease your muffin tins/liners.
- In a medium-sized mixing bowl, combine all of the dry ingredients (oats, flour, baking soda, baking powder, salt, cinnamon) and mix well. until combined.
- In a separate medium-sized mixing bowl, combine the plant baked milk, lemon juice, coconut oil, maple syrup and vanilla.
- Gently pour the wet ingredients into your dry ingredients. Mix both until a soft dough forms.
- Now, gently fold in your blueberries and lemon zest. Be careful not to burst them.
- Spoon approx. 2 tbsp of the batter into each muffin liner. The liner should be approx. ¾ full.
- Bake for 16-18 minutes or until you are able to insert a toothpick and remove it cleanly.
- Let cool within muffin tray for 15 minutes.