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Vegan Lemon Blueberry Muffins

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16


  • 1 1/3 cup flour
  • 1 1/3 cup corn meal
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 3/4 cup vegan sugar
  • 1 ½ sticks of vegan butter
  • 1 1/3 cup almond milk
  • Ener-G Egg substitute = 2 eggs make sure to pack the powder
  • 1 teaspoon vanilla
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon lemon zest
  • 2 cups fresh blueberries


  • Preheat the oven to 390° and line a muffin pan with muffin tins, or grease and flour the pan.
  • In a medium bowl combine the flour, corn meal, baking powder, and salt. Whisk until combined completely.
  • 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.
  • Add half of the flour mixture and blend. Add the almond milk, blend. Add the rest of the flour mixture and blend until combined.
  • 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.