Delicious Lemon Blueberry Muffins are sure to brighten your morning! They’re soft, fluffy, and super moist with bursts of citrus lemon flavor in every bite. Made with simple ingredients in just 30 minutes, no one will guess these are vegan and gluten free!
Vegan Lemon Blueberry Muffins, loaded with juicy blueberries and zesty lemon, are perfect for breakfast, brunch or for a sweet snack! With only a few staple ingredients you can whip these up in less than 30 minutes!
Ingredients needed
These lemon blueberry muffins have a tender crumb, plus sweet, slightly tart flavor from the fresh berries and lemon juice. Here's everything you'll need to make them:
- Milk: To make these muffins super moist. We use unsweetened almond milk or oat milk to keep this recipe dairy free and vegan, but any milk will work.
- Lemon juice: Freshly squeezed will yield the best flavor.
- Butter: Melted vegan butter adds richness and moisture.
- Sugar: To sweeten the muffins.
- Vanilla extract: Adds subtle sweetness and warmth.
- Baking powder & baking soda: A mixture of these two leaveners will help the muffins rise and bake properly.
- Flour: Use regular all-purpose flour for light and fluffy muffins. If you want to make gluten-free blueberry muffins, we recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, coconut flour, etc.
- Blueberries: We like wild blueberries because they are smaller and more flavorful than regular blueberries. Feel free to use fresh or frozen berries.
How to make this recipe
This lemon blueberry muffin recipe is really simple and you only need one bowl. Here's how to make them:
Step 1: Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda, and stir. The mixture will begin to fizz.
Step 2: Gently mix in the flour until a smooth batter forms.
Step 3: Fold in the berries. Fill about 14 to 16 lined muffin molds ⅔ full with the batter and bake at 350 degrees Fahrenheit for about 25 minutes.
Step 4: While the muffins are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing. Allow the muffins to cool before enjoying them or serving drizzled with cream cheese icing!
Expert tips
- Use cooking spray: To keep the muffins from sticking, we suggest using cupcake liners and then spraying them with a little baking or cooking spray.
- Measure flour correctly: To ensure the precise amount of flour is used, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour off the top.
- Don’t over-mix ingredients: Once you add the flour to the wet ingredients, be sure to avoid over-mixing the batter. This can make your muffins tough and too dense.
- Extra blueberries: For presentation and more blueberry deliciousness, sprinkle additional blueberries on top before baking.
- Do not over-bake: Check for doneness a few minutes before the 25 minutes is up. To check, insert a toothpick into the center and if they're done, it will come out clean or with just a few moist crumbs.
Frequently asked questions
Some recipes recommend adding greek yogurt or buttermilk to the batter for extra moisture. However, these muffins are plenty moist with the perfect ratio of wet to dry ingredients. In this recipe, the milk, lemon juice and butter give these just right amount of moisture.
All nutrition information can be found in the recipe card, below. Each muffin has approximately 154 calories, without the optional cream cheese icing.
For light, tender muffins, we recommend either all-purpose flour or pastry flour. Use King Arthur Measure for Measure gluten-free flour for gluten-free muffins.
Storage recommendations
- To store leftovers: Place on a wire rack to cool completely. Then, store in an airtight container at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let muffins thaw at room temperature or rewarm gently in the microwave.
More vegan muffin recipes
- Banana Chocolate Chip Muffins
- Oatmeal Gingerbread Muffins
- Hazelnut Banana Muffins
- Strawberry Muffins
Lemon Blueberry Muffins
Ingredients
Super Moist Lemon Blueberry Muffins
- 1 cup unsweetened almond or oat milk
- ½ cup lemon juice
- ¼ cup melted vegan butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen wild blueberries
Optional Vegan Cream Cheese Icing
- ¾ cup powdered sugar
- 2 oz vegan cream cheese
- 2 tablespoon softened vegan butter
Instructions
Super Moist Lemon Blueberry Muffins
- Preheat oven to 350 degrees F.
- Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda, and stir. The mixture will begin to fizz. Gently mix in the regular or gluten free all purpose flour until a smooth batter forms.
- Fold in the berries. Fill about 14 to 16 lined muffin molds ⅔ full with the batter and bake for about 25 minutes.
- While the lemon blueberry muffins are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing. Allow the muffins to cool before enjoying them or serving drizzled with cream cheese icing!
Notes
- To store leftovers: Let cool completely on a wire rack before placing them in an airtight container. Store at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let them thaw at room temperature or rewarm gently in the microwave.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Keisha says
Wow looks so good!