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.
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Reasons to Try The Lemon Blueberry Muffins 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 just 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!
How To Make Lemon Blueberry Muffins
- Preheat the oven and line your muffin tray cavities with paper liners.
- Sift together your dry ingredients.
- Rub the lemon zest into the sugar and add it to the dry ingredients.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
- Whisk in oil, vanilla extract, and pure lemon oil (optional).
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
- Toss the blueberries with a tablespoon of flour. Fold them into the batter.
- Spoon the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake for 22-25 minutes or until a skewer inserted comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack.
Making the Streusel Topping for the Muffins
This is super easy! Just combine the flour, sugar, and almonds with coconut oil in a small bowl. You should get a grainy mixture like wet sand. Set aside.
Lemon Glazefor the Blueberry Muffins
Combine lemon juice and icing sugar until a thick smooth mixture is formed. That's it!
Drizzle the glaze over the baked muffins. Let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!
Do You Need Fresh Blueberries for These Muffins?
I used fresh blueberries for this recipe, but the frozen ones will work in a cinch. One tip, don't thaw them! Add them frozen to the batter.
If blueberries are not your cup of tea, you can easily use any fresh or frozen berries of your choice here. I can assure you, you’ll get marvelous results!
Pro Tips To Make The Perfect Muffins
- Always mix the dry ingredients and wet ingredients in separate bowls. Pour the wet ingredients over the dry ones and use a spatula to gently combine them.
- Don't over-mix. The batter is supposed to look lumpy and a bit scraggy. The ingredients should be just moistened.
- Add the mix-ins, like fruits, nuts, and chocolate chips at the very end, and again very gently stir them in.
- Use paper /silicone liners or else 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 up all. This helps in even baking.
- Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. You don't want soggy-bottomed muffins.
More Easy Vegan Muffin Recipes
- Vegan Chocolate Cherry Muffins
- Vegan Pumpkin Muffins
- Vegan Quinoa Orange Muffins
- Vegan Chocolate Pumpkin Swirl Muffins
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these blueberry muffins as much as we do!
📖 Recipe
Vegan Blueberry Lemon Muffins
Ingredients
- 2 cups Wholewheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Lemon zest
- 1/2 cup Caster sugar
- 1/3 cup Coconut oil
- 1 1/4 cup Light coconut milk
- 1 tbsp Apple cider vinegar
- 1.5 tsp Vanilla extract
- 1/4 tsp Pure lemon oil optional
- 1 cup Blueberries
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 the oven to 180C. Line your muffin tray cavities with paper liners.
- Sift together wholewheat flour, baking powder, baking soda and salt in a large bowl.
- Stir in sugar and lemon zest.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
- Whisk in oil, pure lemon oil ( optional) and lemon juice.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened. Fold in the blueberries.
- Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake at 180 C for 22-25 minutes or until a skewer inserted 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 with coconut oil with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.
Lemon Glaze
- Combine lemon juice and icing sugar until a thick smooth mixture is formed.
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