Bite into soft and perfectly moist vegan blueberry lemon muffins that are filled with fresh blueberries and zesty lemon taste. Prepped and baked within thirty minutes, these muffins are simple to make, made with normal ingredients, and will be your new favorite treat.
These muffins are the perfect way to start your day. I toast mine gently then smother them with vegan butter to make it the ultimate breakfast food. It seriously is the best start to my morning.
Of course, I also love these muffins because they are perfect to transport, making them the perfect snack for me (believe me, if I do not bring car snacks with me, Gabe becomes hangry as can be).
If you want the perfect vegan muffin that takes under 30 minutes to make, you have come to the right place.
Why We Love Vegan Blueberry Lemon Muffins
Moist and Fluffy- They are perfectly moist and fluffy, leaving you to crave more after every bite. The oats add a nice crunch as well!
Full of Healthy Ingredients- These muffins are made with oats, adding fiber to the muffin, and are refined sugar-free, as they use maple syrup and real blueberries as a sweetener.
Quick to Make- As a lazy vegan recipe developer, I pride myself on finding the simplest way to make the most delicious meals and treats. These vegan blueberry lemon muffins take under 30 minutes to make and bake and are packed with flavor.
Easy to Transport- Name a food that is easier to transport than muffins? I don't think many. Heck, even a PB&J can be messier. These lemon blueberry muffins are easy to grab on the go, especially when you do not have a lot of time to make breakfast!
To make these delicious vegan blueberry muffins, you will need the following ingredients: rolled oats; all-purpose flour; baking soda and baking powder; maple syrup; plant-based milk; coconut oil or vegan butter; vanilla extract; salt; cinnamon; lemon juice; lemon zest; and blueberries.
You will also need a muffin tin and oil spray or muffin liners. I use reusable silicone ones I bought on Amazon.
See my “Tips and Substitution” section for substitutions.
How To Make These Vegan Lemon Muffins
This recipe is extremely simple to make, as always!
First, you will mix the dry ingredients (other than the blueberries and lemon zest) in a medium-sized mixing bowl.
In a separate bowl, mix your wet ingredients. You will need to melt you coconut oil or vegan butter prior to mixing.
Quickly combine your wet ingredients with your dry. You must do this quickly, as you do not want to let the mixed liquid ingredients sit for too long or the milk will curdle.
It is ok if the plant based milk curdles somewhat, but that is not the goal.
Once you have combined your wet and dry ingredients, add in the zest and mix again.
Next, fold in the blueberries into the batter. You want to fold them gently so they do not burst. Think of folding as folding clothes. You will use a spatula and fold the batter on top of the blueberries.
Scoop the batter into the muffin tins or liner until the liner is approx. ¾ full. I have found that a spoon with spray oil helps keep this step clean and simple.
Place them in the oven then bake for approximately 16 minutes or until you are able to place a tooth pick into the muffins and remove it cleanly.
If you remove it and batter on the the tooth pick, cook the muffins for another 2 minutes.
Frequently Asked Questions
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.
Yes! You may use apple sauce at a 1-1 ratio in place of the butter or coconut oil.
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.
Do not fret, they will taste just as good and now you have fun colored muffins!
Substitutions and Key Tips
Plant-Based Milk - you may use any plant-based milk you like for this recipe.
Blueberries - You may use frozen blueberries for this recipe. Be sure to thaw them, then rinse them under water and pat them dry.
Flour - You may use whole wheat flour at a 1-1 ratio. I have not tested with any alternative flours.
These delicious vegan blueberry lemon muffins may be stored in an air-tight container for up to 1 week. If your kitchen runs warm, I suggest placing these muffins in the fridge.
You can also freeze the muffins for up to one week in an air-tight container. Be sure to let them thaw for 12 hours prior to eating them.
You may 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.
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.
Fill the muffin tray ¾ of the way to ensure they raise well, but do not turn out too large.
My favorite way to eat these muffins is slightly toasted with vegan butter!
More Blueberry Recipes
Do you love blueberry and lemon? If so, you will like my vegan blueberry lemon donuts. They take under 30 minutes to make and bake.
Perhaps you prefer to drink your blueberries? Check out this delicious blueberry mocktail mojito.
This blueberry vinaigrette salad dressing is the perfect way to add blueberries to your lunch!
Vegan Blueberry Lemon 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 tin.
- In a meduim-sized mixing bowl, combine all of your dry ingredients, excluding your blueberries.
- In a seperate meduim-sized mixing bowl, combine your wet ingredients.
- Clearly pour your wet ingredients into your dry ingredients. Mix both until a dough forms.
- Now, gently fold in your blueberries. Gently! They will burst if it is not gently.
- 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.