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Blueberry muffins in a muffin tin with a white ceramic dish of blueberries in the background.

Easy Vegan Lemon Blueberry Muffins

Tangy lemon and sweet juicy blueberries are the star of these simple muffins. Crispy on the outside and tender on the inside, exactly what a muffin should be.
4.50 from 2 votes
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Course: Breakfast, Brunch
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 14 servings
Calories: 232kcal
Author: Linda & Alex
Cost: $8


  • 1 muffin tin
  • 1 Oven
  • 1 Stand Mixer


  • 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


  • 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.


  • Nutrition Disclaimer
  • 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.


Serving: 2oz | Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 157mg | Potassium: 179mg | Fiber: 2g | Sugar: 13g | Vitamin A: 476IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg
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