If you've been searching for a simple and delicious vegan lemon blueberry muffins recipe, you've come to the right place. Our muffin recipe is slightly crispy on the outside and perfectly tender with a lovely crumb on the inside. And they have a wonderful lemon flavor with juicy blueberries in every bite.
Published on February 26, 2014. Modified on March 27, 2019. This post may contain affiliate links which won’t change your price but will share some commission.
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We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
VEGAN BLUEBERRY AND LEMON MUFFIN RECIPE THAT'S EASY AND DELICIOUS
Who doesn’t like a good muffin? Seriously, muffins are the perfect bakery food. They’re compact, they travel well, and they taste so good. You can also whip them up in less than forty-five minutes!
When we went vegan over five years ago, it took us a minute to get the hang of vegan baking. You need to use different substitutions for different recipes to get the best results. For example, for this simple vegan muffin recipe, we started with a flax egg. The result was good, but not great.
These muffins needed to be tender on the inside, and flax eggs made them a little too dense and heavy. When we tried using egg-replacer, they turned out perfect.
We like this egg-replacer. Click the photo to purchase.
Aside from experimenting with the egg-replacer, the rest of the ingredients stayed the same as our original pre-vegan recipe. Well, we did swap unsweetened almond milk for cow's milk, and vegan butter for dairy butter, but those replacements didn't make a difference in the result of the recipe.
HOW DO YOU MAKE VEGAN BLUEBERRY AND LEMON MUFFINS?
This is an easy recipe. Just follow the instructions and you'll have a dozen warm blueberry lemon muffins in less than an hour.
- STEP ONE
- Prepare the muffin pan. You'll want to preheat the oven and line the tin with paper liners or lightly grease them so the muffins don't stick.
- STEP TWO
- Combine the dry ingredients. In a medium bowl, whisk the flour, corn meal, baking powder, and salt until fully combined.
- STEP THREE
- Prepare the sugar and butter mixture. Beat the sugar and egg substitute on medium speed in a large mixing bowl. Add the butter and beat on high until fluffy. Add the vanilla and the lemon juice and beat on medium speed for 1 minute.
- STEP FOUR
- Combine the flour mixture and the sugar/butter mixture. Add half of the flour mixture and blend. Next add the almond milk, blend. Then add the rest of the flour mixture and blend until just combined.
- STEP FIVE
- Fold in the blueberries and zest, and bake. Stir in the blueberries and the lemon zest and spoon into the muffin tins. Bake for 20-25 minutes. Do a toothpick check to make sure they’re done.
- Fold in the blueberries and zest, and bake. Stir in the blueberries and the lemon zest and spoon into the muffin tins. Bake for 20-25 minutes. Do a toothpick check to make sure they’re done.
Our favorite mixer. Click the photo to purchase.
HOW DO I BECOME THE PERFECT BAKER?
BEFORE YOU EVEN START BAKING
- Preheat the oven and prepare the pan according to the instructions. Don't put the muffins in the oven until the temperature is correct or they may not bake evenly.
- Check the expiration dates on the ingredients. If the baking powder, flour, or other ingredients are past their expiration date, you may not get the results desired.
- Bring the butter to room temperature. Don't microwave cold butter or you may get a greasy muffin.
ONCE YOU START THE BAKING PROCESS
- Measure exactly. Baking is a science, don't eyeball the measurements.
- Don't over work the flour and butter mixture. Mix until the flour is just combined with the butter and liquids. Over doing it can result in a tough muffin.
- Fold the blueberries into the batter. Don't mix them in with the mixer or the blueberries could break and dry up during the baking process. Gently fold them into the batter.
- Use a wooden toothpick to check to see if they're done. Ovens are calibrated differently, houses have different moisture/dryness levels, flour had different moisture levels, always insert a wooden toothpick in the center of the muffin to see if it's done. If it comes out with batter on it, give it some more time.
- Cool on a wire rack. Let the muffins cool in the pan for 10 minutes then flip the pan over the rack until the muffins fall out and let them cool on the rack. If you cool them in the pan or on a hard surface the bottoms will get wet and mushy.
Must haves! Muffin pan and wire cooling rack.
Just look at that texture and those juicy blueberries! Are you ready to make a batch?
If lemon isn't your thing, check out these easy and delicious muffin recipes:
Make our simple blueberry and lemon muffin recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest.
Easy Vegan Lemon Blueberry Muffins
Equipment
- 1 muffin tin
- 1 Oven
- 1 Stand Mixer
Ingredients
- 1 ⅓ cup flour
- 1⅓ cup corn meal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoon egg substitute
- 5 tablespoon water
- ¾ cup vegan sugar
- 12 tablespoon vegan butter room temperature (see note)
- 1 teaspoon vanilla
- 3 tablespoon fresh lemon juice
- 1 ⅓ cup almond milk
- 3 tablespoon lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with muffin tins, or grease and flour the pan.
- In a medium bowl combine the 1 ⅓ cups flour, 1 ⅓ cups corn meal, 1 tablespoon baking powder, and ¼ teaspoon salt. Whisk until fully combined.
- Whisk the 2 tablespoon egg substitute with the 5 tablespoon water until it forms a thick paste. Let sit for 3 minutes.
- Beat the ¾ cup sugar and egg substitute mixture on medium speed in a large mixing bowl. Add the 12 tablespoon butter and beat on high until fluffy. Add the 1 teaspoon vanilla and the 3 tablespoon lemon juice and beat on medium speed for 1 minute.
- Add half of the flour mixture and blend. Add the 1 ⅓ cup almond milk, blend for 30 seconds. Add the rest of the flour mixture and blend until just combined.
- Gently fold the 2 cups blueberries and the 3 tablespoon lemon zest into the batter and spoon into the muffin tins. We use an ice-cream scoop to ensure that the muffins are all the same size.
- Bake for 20-25 minutes. Do a toothpick check to make sure they’re done. They’re done when the toothpick comes out clean.
- Let cool in the pan for 10 minutes than invert onto a wire cooling rack to cool.
Notes
- Nutrition Disclaimer
- FOOLPROOF BAKING TECHNIQUES
- Measure exactly. Baking is a science, don't eyeball the measurements. Preheat the oven and prepare the pan according to the instructions. Don't put the muffins in the oven until the temperature is correct or they may not bake evenly.
- Check the expiration dates on the ingredients. If the baking powder, flour, or other ingredients are past their expiration date, you may not get the results desired.
- Bring the butter to room temperature. Don't microwave cold butter or you may get a greasy muffin.
- Don't over work the flour and butter mixture. Mix until the flour is just combined with the butter and liquids. Over doing it can result in a tough muffin.
- Fold the blueberries into the batter. Don't mix them in with the mixer or the blueberries could break and dry up during the baking process. Gently fold them into the batter.
- Use a wooden toothpick to check to see if they're done. Ovens are calibrated differently, houses have different moisture/dryness levels, flour had different moisture levels, always insert a wooden toothpick in the center of the muffin to see if it's done. If it comes out with batter on it, give it some more time.
- Cool on a wire rack. Let the muffins cool in the pan for 10 minutes then invert the pan over the rack until the muffins fall out and let them cool on the rack. If you cool them in the pan or on a hard surface the bottoms will get wet and mushy.
- Store covered for up to 4 days.
- Freeze in a freezer safe container for up to 2 months.
Nutrition
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