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.
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.