You all loved my banana muffins so much and I can't thank you all enough for your kind words over on Instagram. As the reaction was so good, I decided to make some more. This time: Lemon & blueberry vegan muffins!
They're just as fluffy as the banana ones and I genuinely believe the flavour of these ones transcend their predecessors.
Generously lemony, slightly moist and the perfect amount of blueberries. What more could you ask for?
PREFER TO WATCH INSTEAD?
HOW TO MAKE LEMON BLUEBERRY VEGAN MUFFINS STEP-BY-STEP
Below you can take a look at a quick overview of how to make my chocolate-filled pancakes. The full method is down on the recipe card. If you’re looking for detailed steps, be sure to see it!
STEP ONE - PREPARATION
Preheat your oven to 200 celsius then line a 12-hole muffin tray or two 6-hole muffin trays with cupcake liners. Grease them with a drop of oil then set aside.
STEP TWO - COMBINE YOUR INGREDIENTS
In a large bowl, mix the bananas, sugar, soy milk, vinegar, oil, vanilla, lemon juice, lemon zest and vanilla. Next add in the flour, baking powder and salt. Don't over-mix. Finally, fold in the blueberries.
STEP THREE - POUR MIXTURE INTO CAKE LINERS
Evenly pour your muffin mixture into each of the 12 cake cases. If you have any extra blueberries place them on top.
STEP FOUR - BAKE YOUR VEGAN MUFFINS
Finally, place your lemon blueberry muffins into the preheated oven for 20-22 minutes or until a skewer comes out clean. They should be golden brown.
TIPS FOR THE BEST VEGAN MUFFINS
- Don't over-mix your muffin batter. Mix until just combined and there no pockets of flour. This will stop your vegan muffins from becoming dense.
- Bake the muffins on the centre rack. Baking them in the middle of the oven helps them to cook evenly and within the specified timescale.
- They're ready when a toothpick comes out completely clean. This is usually around the 22 minutes mark but every oven is different.
SERVING & STORING LEMON BLUEBERRY MUFFINS
- Serve these vegan muffins as soon as they've cooled down a little.
- Store in the refrigerator for up to 3 days.
COMMONLY ASKED QUESTIONS
Can I use a different type of plant milk in my vegan muffins?
I always think soy milk gives the best results when it comes to vegan muffins but if you'd prefer not to use it, you can also use other plant milks such as, oat milk and almond milk.
How can I make lemon blueberry muffins gluten free?
You can substitute the all-purpose flour for any gluten-free flour blend, 1:1.
Can I make the muffins oil free?
You can do this by substituting the oil for unsweetened apple sauce. However, the absence of oil will make the muffins a little denser.
Print
Easy Lemon Blueberry Vegan Muffins
- Total Time: 25 minutes
- Yield: 12 Muffins 1x
- Diet: Vegan
Description
These lemon & blueberry muffins are so soft and flavourful. Enjoy!
Ingredients
Wet Ingredients:
- 2 large bananas (mashed)
- 180g caster sugar
- 240ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75ml vegetable oil
- 1 teaspoon vanilla
- Zest of 1 medium lemon
- 50ml Lemon juice
Dry Ingredients:
- 275g all-purpose flour, sifted
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 200g Fresh blueberries
Instructions
Preparation:
- Preheat your oven to 200 celsius.
- Line a 12-hole muffin tray or two 6-hole muffin trays with cupcake liners. Grease them with a drop of oil then set aside.
Making the muffin batter:
- To a large bowl, add the mashed bananas, caster sugar, soy milk, apple cider vinegar, vegetable oil, vanilla, lemon zest and lemon juice. Mix well until all the ingredients are completely combined.
- Next, gradually add the flour to the wet ingredients, along with the baking powder and salt. Mix until just combined and there are no small pockets of flour. Don't over-mix your batter or your muffins will be dense.
- Fold in the blueberries then you can add the mixture to the pre-prepared cake liners. Distribute evenly so that each liner is almost full. If you have any extra blueberries, add them on top.
Baking the muffins:
- Finally, place your muffin tray into the pre-heated oven and bake for 20-22 minutes or until a skewer comes out completely clean. They should also be golden brown.
- Let your vegan muffins cool a little then enjoy!
Notes
- Serve these vegan muffins as soon as they've cooled down a little.
- Store in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 234
- Sugar: 19.8 g
- Sodium: 209.7 mg
- Fat: 6.4 g
- Carbohydrates: 41.9 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Keywords: vegan cake, vegan muffins, vegan treats, lemon blueberry muffins, blueberry muffins, vegan cupcakes
Claire says
Need to try these muffins! 😍
★★★★★