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Vegan Blueberry Lemon Muffins stacked in three with a white background with flours, milk and glasses

Vegan Blueberry Lemon Muffins

Chelsea Peachtree
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. 
5 from 4 votes
Prep Time 10 mins
Cook Time 18 mins
Course Breakfast
Cuisine American
Servings 10 muffins
Calories 156 kcal


  • 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.



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! 


Sodium: 259mgCalcium: 72mgVitamin C: 1mgVitamin A: 47IUSugar: 1gFiber: 1gPotassium: 62mgCalories: 156kcalSaturated Fat: 7gFat: 9gProtein: 3gCarbohydrates: 16gIron: 1mg
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