These vegan lemon blueberry muffins are so simple, fluffy and fruity! You won’t need any fancy ingredients to make this easy vegan treat—you most likely have everything sitting in your pantry!
I love making these muffins for my smokos (aka morning tea aka second breakfast) or they’re actually great to bring to a brunch with friends in summer!
Not only is this recipe easy to make, but also it can be made gluten-free and refined sugar-free!
Ingredients
- plain flour (gluten-free, if needed)
- baking powder
- coconut sugar (or white sugar, if preferred)
- salt
- plant-based milk
- olive oil (or other vegetable oil)
- lemon juice
- blueberries
(quantities is recipe below)
Flour: I’ve made these muffins with wholemeal spelt flour, white spelt flour, Kamut flour, a gluten-free flour blend and buckwheat flour. They all came out nicely!
Baking powder: The fresher the baking powder, the more your muffins will rise! If yours didn’t rise a lot, you may need to add ½ tsp bicarb/baking soda to help them rise more.
Oil: I prefer using olive oil because I think it’s the healthiest oil of all vegetable oils. If you’re worried about the intense flavour, trust me, you won’t taste it! Sunflower oil is a great alternative though.
Blueberries: Because fresh blueberries are hard to get where I live—or very expensive—I generally use them frozen. When it comes to baking, I don’t think it makes a difference whether you use fresh or frozen blueberries!
Instructions
Step One. Preheat the oven to 175°C/350°F. Lightly grease a muffin tin (with 12 cups) or line it with patty pans.
Step Two. Mix all dry ingredients (flour, baking powder, sugar and salt).
Step Three. Add wet ingredients (milk, oil and lemon juice) and combine well.
Make sure that you’re not over-mixing the muffin batter (especially when using regular, glutenous flour), or otherwise, you’ll end up with firm muffins!
Step Four. Stir through the blueberries.
Step Five. Fill up the cups of your muffin tin with the batter. Ensure the cups are evenly full so the muffins’ cooking time stays the same.
Step Six. Bake these vegan muffins for about 25 minutes. This depends a bit on your oven. When cooked, they should be springy to the touch and have a bit of a crust.
Step Seven. Let them cool down for about 5 minutes, before removing them from the tray or before serving.
Substitutions
Gluten-free: I’ve made these muffins with a regular gluten-free flour blend, buckwheat flour, and different flours blended together (like sorghum, oat flour, tapioca and almond flour). They always come out well!
Sugar/Sweetener: If you prefer, you can also use white sugar instead. Or if you like to sweeten with a liquid sweetener, you can! You can sub with 80ml/⅓ cup maple syrup! And use less milk!
Blueberries: Other berries like raspberries taste really good too! I sometimes like to add some lemon juice to my vegan raspberry muffins! Though I do add a tiny bit more sugar because raspberries are not as sweet as blueberries.
Storage
These vegan lemon blueberry muffins keep in an airtight container in the fridge for up to a week. You can also freeze them for 6 months.
📖 Recipe
Equipment
- 1 muffin tin for 12 muffins
Ingredients
- 300g / 2 cups plain flour gluten-free if needed, see notes
- 2 tsp baking powder
- 100g / ½ cup coconut sugar or other sugar
- 1 pinch of salt
- 250ml / 1 cup plant-based milk
- 80ml / ⅓ cup olive oil or other vegetable oil
- 3 tbsp lemon juice (45ml)
- 200g / 1 ½ cups blueberries fresh or frozen
Instructions
- Preheat the oven to 175°C/350°F. Lightly grease a muffin tin or line it with patty pans.
- Mix all dry ingredients (flour, baking powder, sugar and salt).
- Add wet ingredients (milk, oil and lemon juice) and combine well.
- Stir through the blueberries.
- Fill up the cups of your muffin tin with the batter. Ensure the cups are evenly full so the muffins’ cooking time stays the same.
- Bake the muffins for about 25 minutes. When cooked, they should be springy to the touch and have a bit of a crust.
- Let them cool down for about 5 minutes, before removing them from the tray or before serving.
Notes
- Gluten-free: I’ve made these muffins with a regular gluten-free flour blend, buckwheat flour, and different flours blended together (like sorghum, oat flour, tapioca and almond flour). They always come out well! If you use a scale for measuring, you probably need to use less flour (around 250g) because gluten-free flour tends to be lighter.
- Storage: The muffins keep in an airtight container in the fridge for up to a week. You can also freeze them for 6 months.
