If you love golden muffins that are summery and packed with fruity flavors, look no further than these gorgeously tasty vegan lemon blueberry muffins which take less than 30 minutes to make.
They're equally as fluffy as the other muffin recipes on my blog and I know that you're going to enjoy these moreish snacks.
They're generously lemony, slightly moist, with the perfect amount of blueberries. I love sharing these out with my family and friends in the sun or even tucking into them alone from time to time.
Those of you that love vegan muffins, will also enjoy my vegan banana chocolate chip muffins, vegan blueberry cream cheese muffins and vegan cinnamon sugar banana muffins. They're all very different and all delicious.
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Why You Will Love These Muffins
- Fruity Flavors - The classic combination of the blueberries and lemons is what makes this muffin recipe so special. They're a match made in heaven and I can't wait for you to give them a try! Also try my vegan blueberry cobbler and my vegan blueberry cream pie for more blueberry bliss.
- Amazing Texture - Light and airy are the words which some to mind when I'm munching on these soft muffins. If these are features that you love the sound of, waste no time and give them a go!
- Easy to Make - Making these vegan lemon blueberry muffins is an unbelievably simple task. All you need to do is make the batter, fold in the blueberries, pour it into the cupcake liners and bake.
- Allergy Friendly & Plant Based - This vegan lemon blueberry muffins recipe is wholly vegan and dairy free.
Ingredient Notes
- Large Banana - In this recipe, the banana will be used as a vegan egg-replacer, as opposed to being used for the flavoring of the muffins.
- Superfine Sugar - Also known as caster sugar, this white sugar dissolves really nicely into the batter. For example, when granulated sugar is used, you can sometimes taste coarse bits of sugar inside the muffins which is a little unpleasant.
- Apple Cider Vinegar - Without this ingredient, the outcome of this recipe would be very different. The vinegar reacts with the leavening agent to create the beautifully airy consistency. This incredible ingredient also works great in cakes such as, my vegan almond lemon cake and my eggless lemon cake loaf.
- Vegetable Oil - I have always loved to use vegetable oil, instead of canola and sunflower oil for my muffin recipes. It gives them a perfect moisture which is absolutely delicious.
- Fresh Blueberries - I personally like to use fresh blueberries due to their unmatchable sweetness, but frozen blueberries will also work fine. If you do opt for frozen blueberries, make sure that you add them to the muffin batter completely solid and not thawed.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can make these muffins gluten free by making one easy switch. Use an gluten free all-purpose flour which is a 1:1 baking-specific blend. These can be found in most larger grocery stores. I haven't tested this yet, but the muffins should still be delicious, albeit a little more dense.
- If you love the concept of this recipe, but you prefer other kinds of berries, be sure to use other fruits. Just make sure that you add the same amount in grams as the blueberries to the batter. Whether that is fresh raspberries like I used in my vegan raspberry muffins recipe or fresh blackberries, there are so many delicious variations to try.
How To Make Vegan Lemon Blueberry Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: 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.
2: To a large bowl, add the wet ingredients, as well as the banana and sugar. Mix well.
3: Next add the dry ingredients. Don't over mix. Finally, fold in the fresh blueberries.
4: Evenly pour your muffin batter into each of the twelve cake cases. If you have any extra blueberries place them on top.
5: Finally, bake the vegan lemon blueberry muffins inside oven until golden brown. Let them cool fully.
Expert Tips
Don't over-mix your muffin batter - Mix the batter until just combined and there no pockets of flour. This will stop your vegan muffins from becoming dense and unappetizing.
Bake the muffins on the center rack of the oven - Baking your muffins in the middle of the oven helps them to cook evenly and within the specified timescale. Place them too high in the oven and the tops will cook too quickly and burn. Place them too low in the oven and they will take much longer to bake all the way through.
Recipe FAQs
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.
Store in the refrigerator for up to 4 days or at room temperature for 3 days. Place inside an airtight container.
You can substitute the all-purpose flour for any gluten-free flour blend, 1:1.
You can do this by substituting the oil for unsweetened apple sauce. However, the absence of oil will make the muffins a little more dense.
More Vegan Muffin Recipes
If you tried this Vegan Lemon Blueberry Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Summery Lemon Blueberry Vegan Muffins
Ingredients
For the muffin batter:
- 1 large banana mashed
- 180 g caster sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla
- Zest of 1 medium lemon
- 50 ml Lemon juice
- 275 g all-purpose flour sifted
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 200 g 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 banana, 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 center of the preheated 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!
Video
Notes
- Mix the batter until just combined and there no pockets of flour. This will stop your vegan muffins from becoming dense and unappetizing.
- Baking your muffins in the middle of the oven helps them to cook evenly and within the specified timescale. Place them too high in the oven and the tops will cook too quickly and burn. Place them too low in the oven and they will take much longer to bake all the way through.
Claire says
Need to try these muffins! 😍