These Vegan Lemon Blueberry Muffins are easy, delicious, and allergy-friendly! They’re vegan, nut-free, and easy to make gluten-free as well. They’re the perfect grab-and-go breakfast, and they’re delicious enough to serve as a dessert, too.
If you love blueberries, try these classic Vegan Blueberry Muffins, or Blueberry Banana Baked Oatmeal.
For a healthier take on vegan muffins, try these Hidden Veggie Zucchini Muffins.
More dairy-free recipes for lemon lovers:
Why You’ll Love These Dairy-Free Muffins
- Light & Fluffy – These muffins are the perfect light, fluffy texture every time.
- Quick & Easy – Made in one bowl with simple ingredients that are easy to find in any grocery store, these muffins come together in less than 40 minutes.
- Tons of flavor – These delicious muffins have tons of lemony flavor without being overpowering, pairing perfectly well with fresh, sweet blueberries.
Ingredients
- Fresh blueberries – You can use fresh or frozen blueberries for this recipe. If you choose frozen, make sure to toss them in about 1 tbsp of flour before mixing in to avoid purple muffins – or don’t… the flavor will be just as delicious!
- Flour – I use all-purpose flour for most of my baking, but these come out great with gluten-free flour as well.
- Sugar – A note about granulated white sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Dairy-free Milk – Oat milk, almond milk, soy milk – any non-dairy milk will work. You can sub water if you don’t have any of these.
- Oil – Any neutral-flavored oil like canola oil or avocado oil will work. You can swap for melted coconut oil if you are okay with a slight coconut flavor to the muffins. You can also swap for melted vegan butter if you prefer.
- Lemon Juice – Add some extra lemon flavor to these muffins.
- Lemon Extract – Use pure lemon extract to pack that extra lemony punch, or sub for lemon zest.
- Baking essentials – Don’t forget the baking powder, salt, and vanilla extract!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat the oven to 350 degrees Fahrenheit.
Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Mix the dry ingredients until they are evenly combined and no lumps are present.
Add the wet ingredients to the mixing bowl and mix just until there are no streaks of flour. Do not overmix the muffin batter – you will have dense, chewy muffins.
Add the blueberries to the muffin batter and fold them in, reserving a few extra blueberries for the top of the muffins.
Using a spoon or cookie scoop, portion the batter into liners in the muffin pan. I like these reusable silicone cupcake liners to reduce waste.
If you are sprinkling the tops with brown sugar or a crumb coating, do so now!
Bake at 350 degrees Fahrenheit for 25-30 minutes or until an inserted toothpick comes out clean.
Let the muffins cool a few minutes before serving. Enjoy!
How to Store
- Room Temperature: Store these loosely covered at room temp for 2-3 days. Storing in an airtight container will make the muffins wet and goopy.
More Tips
- Not Vegan? Replace the dairy-free milk with regular milk, or replace the oil with melted butter.
- Gluten-Free? Swap the all-purpose flour for an all-purpose Gluten-free flour blend.
- Oil-Free? Swap the oil for equal parts applesauce to make these muffins oil-free.
FAQ
Yes, you can swap the granulated sugar for equal parts maple syrup, agave, brown rice syrup, etc. Reduce the non-dairy milk or water by 3 tbsp for every cup of liquid sweetener.
You can swap the granulated sugar for 1/2 the amount of monk fruit sweetener, or you can swap for equal parts coconut sugar for a less-refined option.
Vegan Lemon Blueberry Muffins
Equipment
- Cookie scoop (optional)
- Silicone muffin cups (optional)
Ingredients
- 2 ¼ cup all-purpose flour
- 1 cup blueberries (fresh or frozen)
- ¾ cup sugar*
- ¾ cup plant milk
- ¼ cup lemon juice
- ½ cup oil
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp lemon extract
- 1 tsp vanilla extract
- ½ tbsp brown sugar (optional for dusting)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Mix the dry ingredients until they are evenly combined and no lumps are present.
- Add the plant milk, lemon juice, oil, and both extracts to the mixing bowl. Mix just until there are no streaks of flour.
- Add the blueberries to the batter and fold them in, reserving a few for the top of the muffins.
- Using a spoon or cookie scoop, portion the batter into individual muffin cups. I like these reusable silicone muffin cups to reduce waste.
- Bake at 350 degrees Fahrenheit for 25-30 minutes or until an inserted toothpick comes out clean.
- Let cool a few minutes before serving. Enjoy!
Notes
- Not Vegan? Replace the plant milk with dairy milk, or replace the oil with melted butter.
- Gluten-Free? Swap the all-purpose flour for a 1:1 Gluten-free baking flour.
- Oil-Free? Swap the oil for equal parts applesauce to make these muffins oil-free.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on March 25, 2025
We love lemon and blueberries together! These muffins are so easy and delicious!
This looks delicious – will certainly give it a try. Thanks for sharing 🙂
I am going to try it. Thank you