Lemon Blueberry Muffins

This batch of super moist vegan lemon blueberry muffins will definitely brighten your morning! They're made in 30 minutes, with simple ingredients, and are so delicious! Everyone will love them and no one will guess they are vegan and gluten free (optional)!

5 from 2 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American

Servings muffins

Calories 154 kcal

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

Nutritional information does not include the optional cream cheese icing.

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

Serving: 1muffinCalories: 154kcalCarbohydrates: 31gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 173mgPotassium: 19mgFiber: 2gSugar: 16gVitamin A: 160IUVitamin C: 4mgCalcium: 61mgIron: 1mg

Keyword blueberry muffins, lemon blueberry muffins, vegan blueberry muffins

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