Description

These classic Vegan Lemon Blueberry Muffins are bursting with the sunny flavors of fresh blueberries and lemons. With just a few simple pantry ingredients, you can whip up these healthy muffins in just over 30 minutes. Turn to frozen blueberries when fresh are not available.

Ingredients

Scale

Ingredients:

2 lemons
¾ cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
1 teaspoon apple cider vinegar
1/3 cup vegetable oil (i.e., organic canola oil)
1 teaspoon vanilla extract
½ cup organic cane sugar
1 cup white whole wheat flour
1 cup all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt (optional)
2 cups small fresh blueberries (may use frozen, thawed, drained)

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Instructions

Zest the two lemons, then juice them. Set aside the lemon zest, and measure out ¼ cup of lemon juice. Add the ¼ cup lemon juice to a large mixing bowl. Reserve any remaining lemon juice for another use (i.e., salad dressings, beverages, marinades).
Preheat oven to 375 F.
Add plant-based milk, apple cider, oil, and vanilla extract to the mixing bowl, and whisk together.
Stir in sugar until smooth.
Add white whole wheat flour, all purpose flour, baking powder, baking soda, and salt (optional), and gently mix until well combined (do not overmix, as batter will toughen).
Stir in the lemon zest and blueberries.
Spray a large muffin pan with nonstick cooking spray (alternatively may use muffin liners).
Place about ½ cup muffin batter in each well in the muffin pan to make 9 large muffins.
Bake in center of oven for about 20 minutes, until lightly golden brown and tender.
Cool slightly, remove from muffin pan, and enjoy. Refrigerate leftover muffins in airtight container for up to 7 days, or freeze for up to three months.

Notes

You can easily make this recipe into a gluten free lemon blueberry muffin by swapping out the wheat flour for your favorite gluten free flour blend.

Use frozen small or wild blueberries if fresh is not available.

Try to substitute oranges for the lemons to make orange blueberry muffins, or raspberries for blueberries to make lemon raspberry muffins.

I used my vintage gray graniteware muffin pan to make this recipe (featured in the photos above). You can find a similar muffin tin here.

Prep Time: 12
Cook Time: 20
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 209
Sugar: 9 g
Sodium: 81 mg
Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 28 g
Protein: 4 g