These Vegan Lemon Blueberry Muffins will be an instant favorite! They are soft, fluffy, and moist, filled with juicy blueberries and citrus flavor. With crunchy streusel and a dash of sweet-tart lemon glaze, these super-easy muffins are irresistible!
Bursting with lemon flavor and juicy blueberries, these really are the best vegan muffins. Any egg-free recipe still makes me a bit nervous. But I was pleasantly surprised with the combination of coconut milk and apple cider vinegar I used as a substitute. It gave enough lift and lightness to the blueberry lemon muffins.
Love blueberries? Then, do try my soft and zesty blueberry and lemon bread, refreshing watermelon blueberry salad, nourishing pear blueberry smoothie, and this cool and creamy frozen yogurt bark!
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Why You'll Love This Recipe
✨ It's super simple to make, using basic pantry ingredients.
✨ You can use fresh or frozen blueberries.
✨They are fast to make, ready in about 30 minutes!
✨ The light streusel adds a crunchy texture and makes the muffins even more tempting!
✨ These muffins are perfect for breakfast, snacking, picking up on the go, to enjoy with coffee - basically any time!
Recipe Ingredients
Flour: I used wholewheat flour here, but all-purpose flour will work just as well.
Oil: I enjoy baking with coconut oil, so that's what is used here. Feel free to substitute with any neutral-tasting oil you prefer.
Sugar: I used caster sugar in this recipe as it dissolves very easily. But regular granulated sugar or raw sugar will work well too.
Milk: I kept the recipe dairy-free and used coconut milk. You can swap with any plant-based milk like almond milk, oat milk, or cashew milk. You even use regular cow's milk.
Vinegar: Apple cider or regular white vinegar both work well.
Lemon: We use fresh lemon juice and zest in this blueberry muffin recipe for the best citrusy, zingy flavor!
Blueberries: Use fresh or frozen berries. If using frozen berries, don't thaw them.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Lemon Blueberry Muffins
Step 1: Preheat the oven and line your muffin tray cavities with paper liners.
Step 2: Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
Step 3: In a small bowl, mix the sugar and lemon zest with your fingertips.
Step 4: Sift together wholewheat flour, baking powder, baking soda, and salt in a large bowl.
Step 5: Stir in the lemon-sugar.
Step 6: Whisk in oil, lemon juice, and pure lemon oil (if using) into the milk-vinegar mixture.
Step 7: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Step 8: Toss the blueberries with some flour and fold them into the batter.
Step 9: Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake until a skewer inserted comes out clean.
Step 10: Let cool in the pan for a few minutes before turning them out on a cooling rack.
Step 11: Drizzle over the glaze. Let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!
Please see the recipe card below for detailed step-by-step instructions.
Pro Tips
- Don't over-mix. The ingredients should be just moistened.
- Toss the blueberries with 1-2 teaspoons of flour before adding them to the batter. This will prevent them from sinking to the bottom of the muffins.
- Use paper /silicone liners or grease the baking cups really well. I always prefer paper liners for a mess-free cleanup.
- Fill the pans only 3/4s of the way. Add water to the empty cups if you don't have enough batter to fill them all. This helps in even baking.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter, helping to get tall bakery-style muffins!
- Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. This will prevent the muffins from getting soggy at the bottom.
How To Store
These lemon blueberry muffins keep well in the refrigerator for 4-5 days. Reheat for a few seconds in the microwave to freshen them up.
📖 Recipe
Vegan Blueberry Lemon Muffins
Ingredients
- 1 1/4 cup Light coconut milk
- 1 tbsp Apple cider vinegar
- 1/3 cup Coconut oil
- 2 tbsp Lemon juice
- 1.5 tsp Vanilla extract
- 1/4 tsp Pure lemon oil optional
- 1/2 cup Caster sugar
- 2 tbsp Lemon zest
- 2 cups Wholewheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Blueberries
- 2 tsp Wholewheat flour
Streusel
- 3 tbsp Wholewheat flour
- 2 tbsp Caster sugar
- 2 tbsp Almond flakes
- 2 tbsp Coconut oil
Lemon glaze
- 1/4 cup Icing sugar
- 2 tsp Lemon juice
Instructions
Muffins :
- Preheat your oven to 220 C/ 425 F. Line your muffin tray cavities with paper liners.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.1 1/4 cup Light coconut milk, 1 tbsp Apple cider vinegar
- Whisk in oil, lemon juice, vanilla extract, and lemon oil (if using) into the coconut milk-vinegar mixture.1/3 cup Coconut oil, 2 tbsp Lemon juice, 1/4 tsp Pure lemon oil, 1.5 tsp Vanilla extract
- Mix sugar and lemon zest in a small bowl using your fingertips.1/2 cup Caster sugar, 2 tbsp Lemon zest
- Sift together wholewheat flour, baking powder, baking soda, and salt in a large bowl.2 cups Wholewheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
- Whisk in the lemon sugar.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
- Toss the blueberries with 2 teaspoons of flour and fold them into the batter.1 cup Blueberries, 2 tsp Wholewheat flour
- Spoon the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 180 C / 350 F for 12-15 minutes or until a skewer inserted in the center comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack.
- Drizzle over the glaze. Let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!
Streusel
- Make the streusel: Combine the flour, sugar, almonds, and coconut oil with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.3 tbsp Wholewheat flour, 2 tbsp Caster sugar, 2 tbsp Almond flakes, 2 tbsp Coconut oil
Lemon Glaze
- Combine lemon juice and icing sugar until a thick, smooth mixture is formed.1/4 cup Icing sugar, 2 tsp Lemon juice
Video
Notes
- Don't over-mix. The ingredients should be just moistened.
- Toss the blueberries with 1-2 teaspoons of flour before adding them to the batter. This will prevent them from sinking to the bottom of the muffins.
- Use paper /silicone liners or grease the baking cups really well. I always prefer paper liners for a mess-free cleanup.
- Fill the pans only 3/4s of the way. Add water to the empty cups if you don't have enough batter to fill them all. This helps in even baking.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter, helping to get tall bakery-style muffins!
- Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. This will prevent the muffins from getting soggy at the bottom.
Vandita says
Hi Natasha,
Looking forward to trying this one. A quick question instead of coconut milk and apple cider vinegar can I go ahead with buttermilk.
Thank you for sharing, blueberry muffins are quick cheer for kids tiffin box .
Vandita
Natasha Minocha says
Thank you, Vandita! Yes, buttermilk will work well in this recipe. xx