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Square cropped image of a straight on shot of a stack of 3 blueberry lemon muffins with the top muffin cut in half, showing the inside. Additional muffins arranged and blurry in background.
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Vegan Blueberry Lemon Muffins

These vegan blueberry lemon muffins are soft, fluffy and loaded with fresh citrus and blueberry flavor. They’re made in one bowl with simple ingredients.
Course Dessert, Snack
Cuisine American-inspired, Vegan
Keyword Vegan blueberry lemon muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 191kcal

Equipment

Ingredients

  • 2 tablespoons ground flaxseed
  • 6 tablespoons lemon juice (about 2 large lemons)
  • ¾ cup plant-based milk
  • cup granulated sugar
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 ½ cups blueberries (fresh or frozen *)

Instructions

Step 1: Zest and Juice Lemons

  • Begin by zesting the lemons. Use a microplane, the small side of a box grater or other zesting tool.
    1 tablespoon lemon zest
  • Juice these lemons too.
    6 tablespoons lemon juice

Step 2: Prep Flaxseed “Egg”

  • Add ground flaxseed to a small bowl and stir in lemon juice. Set aside for a few minutes to allow the flaxseed to absorb the liquid and for a gel.
    2 tablespoons ground flaxseed, 6 tablespoons lemon juice

Step 3: Whisk Wet Ingredients

  • Once the flaxseed mixture has sat for a few minutes, add it to a large bowl along with plant-based milk, granulated sugar, vegetable oil and vanilla extract. Whisk until the ingredients are well combined.
    ¾ cup plant-based milk, ⅔ cup granulated sugar, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
  • Next, whisk in lemon zest.
    1 tablespoon lemon zest
  • Switch from using a whisk to a large stirring spoon.

Step 4: Stir in Dry Ingredients and Blueberries

  • Add all-purpose flour, whole wheat flour, baking powder, baking soda and salt to the liquid ingredients. Stir until the batter is mostly mixed, then add blueberries.
    1 cup whole wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, pinch of salt, 1 ½ cups blueberries
  • Continue stirring until blueberries are evenly mixed throughout the batter and there are no large clumps of dry ingredients remaining. Stop stirring at this point to avoid overmixing the batter.

Step 5: Bake and Serve

  • Prep a 12-slot muffin tin by lining it with paper or silicone muffin liners.
  • Scoop the muffin batter evenly into each muffin liner.
  • Place muffins into an oven preheated at 350 °F for 24-26 minutes.
  • The muffins are done when a toothpick inserted into the center comes out clean (assuming you don’t poke through a blueberry!).
  • Once out of the oven, allow muffins a couple minutes to cool before removing from your muffin tin and onto a wire cooling rack.
  • Cool completely before transferring to an airtight container and store in the fridge.

Notes

*Frozen blueberries will dye the batter purple/ blue and you’ll end up with purple muffins!
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Muffin (1/12 of recipe) | Calories: 191kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 140mg | Potassium: 97mg | Fiber: 2g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg