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

Dairy Free Blueberry Muffins

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

Equipment

  • Muffin Tray

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Substitutions

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.

Storage

These 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 month 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.

Tips

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. 

Nutrition

Calories: 156kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 7gSodium: 259mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 47IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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