Vegan Lemon Blueberry Muffins

If there’s a vegan breakfast muffin you need to add to your breakfast rotation, it’s this one. Blueberry and lemon are made to be together, like in my Lemon Blueberry Baked Oatmeal and Blueberry Lemon Blondies. It’s the best combo of flavors. Plus, this vegan muffin recipe works with fresh blueberries or frozen blueberries when they are not in season. It means you can make these delicious vegan blueberry muffins all year round.

Ingredients and Substitutions

All you need to whip a batch of these delicious muffins are:

All-Purpose Flour or whole wheat flour Baking Powder – to make them fluffy. Almond Milk – or any other plant-based milk like coconut milk or oat milk. Unrefined Cane Sugar or white sugar or a healthier alternative like date sugar or coconut sugar Lemon Juice – freshly squeezed lemon juice taste better Lemon Zest – from untreated lemon Fresh Blueberries or frozen blueberries Cornstarch – for thickness. Olive Oil or any other oil like melted coconut oil, sunflower oil, or canola oil. Vanilla Extract – for flavor.

How To Make Vegan Lemon Blueberry Muffins

To make fluffy blueberry muffins, you need just 15 minutes and minimal kitchen tools.

Lemon Glazing

The lemon glaze makes all the difference in this simple vegan muffin recipe. But before you prepare yours, make sure the muffins are perfectly cooled down, or the glaze melts in the muffin crumb.

Add-Ons

You can add flavor to these vegan blueberry muffin recipe by stirring some of the below ingredients in the muffin batter:

Cinnamon Blueberry Muffins – Add 1 teaspoon of cinnamon. Blueberry Chocolate Chips Muffins – 1/3 cup of dark chocolate chips. Blueberry Oats Muffins – stir in 1/2 cup of rolled oats and replace 1/3 cup of flour with oat flour. Vegan Mixed Berry Muffins – Swap half of the blueberries for raspberries or blackberries.

Allergy Swaps

Below are some substitution ideas if you have allergies to some of the ingredients used in this recipe.

Oil-Free – You can replace the oil with the same amount of mashed banana, plant-based yogurt, or unsweetened apple sauce. You should expect a denser, moisture crumb as the oil has been removed. Gluten-Free – I didn’t try the recipe using all-purpose gluten-free flour, but feel free to try it. Sugar – Other sweeteners that add a delicious sweetness to the muffins are coconut sugar, sugar-free allulose, or brown sugar. Nut-Free – Replace the almond milk with soy milk, oat milk, or any non-dairy milk without nuts you love. Lemon Juice – You can swap lemon juice for lime juice or one tablespoon of apple cider vinegar and two extra tablespoons of dairy-free milk. Flour – You can swap all-purpose flour for white spelt flour or white whole-wheat flour. Oil Swap – You can use any vegetable oil you love, but I prefer olive oil or avocado oil, as they contain a better ratio of omegas. Otherwise, try melted vegan butter.

Storage Instructions

You can store the muffins in a cake box, airtight container sealed, and place it in the fridge for up to 4 days. You can also freeze the muffins for up to 1 month and thaw them at room temperature the day before. Below are my answers to your most common questions about this easy muffins recipe.