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Vegan Lemon Blueberry Muffins

Three golden-brown Vegan Lemon Blueberry Muffins stacked on a white plate, bursting with dark blueberries.

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Follow this recipe to bake moist, flavorful vegan lemon blueberry muffins using simple plant-based ingredients.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup neutral oil (like canola or vegetable)
  • 1 cup unsweetened plant milk (soy or almond work well)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a small bowl, combine the plant milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly, creating a vegan ‘buttermilk’.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. To the vegan buttermilk mixture, add the oil, lemon zest, lemon juice, and vanilla extract. Whisk until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, you can make a simple glaze by mixing 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzling it over the cooled muffins.
  • To prevent blueberries from sinking, lightly toss them in 1 teaspoon of the dry flour mixture before folding them into the batter.
  • Use room temperature plant milk for the best rise.

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