Everyone loves a good blueberry muffin, so when you make these Simple Vegan Lemon Blueberry Muffins, everyone will love you! They're full of yummy blueberries, but also have a lovely lemon tang and despite being made with no eggs, are super fluffy and wonderful to eat for breakfast or a snack!
These simple muffins are so easy to make, and would be a perfect introduction to baking for your kiddos. Measuring, pouring and mixing are all fun, especially when there are muffins to eat at the end! And as this recipe is eggless, and dairy free it's safe to lick the bowl as well as being safe for many allergies. And once you've made these muffins you might want to try out other variations such as our yummy Vegan Raspberry Muffins or even Easy Savoury Vegan Spinach Muffins!
- Blueberries I used fresh blueberries, but frozen work just as well.
- Lemon the zest of the whole lemon and some of the juice of lemon are used in these muffins to make them extra tangy and delicious.
- Plain Flour (All-purpose flour) I use ordinary wheat flour in these, however, you can also try these with spelt or wholemeal flour. If you choose to use gluten free flour you might need to add some extra liquid.
- Baking Powder (Baking Soda) Just 2 teaspoons is enough for a lovely lift. The added acidity of the lemon juice creates extra 'oomph' for a great fluffy texture.
- Ground Flaxseed (Ground Linseed) to make a Flaxseed 'Egg' these light and fluffy muffins are held together with simple linseed (aka flaxseed) egg replacement. I find this the simplest wholefood egg replacer (and the cheapest!). All you do is use ground linseed mixed with water and use that in place of eggs.(if you want the full low-down on the best egg replacements for different recipes, head over to our handy guide! Vegan Egg: The Best Plant Based Egg Substitutes)
- Plant Milk: I prefer using oat milk, however soya milk or any other plain non-dairy milk will work.
- Make up the linseed 'egg' by mixing 2 tablespoons of linseed with 6 of water. It takes 5-10 minutes to activate and be ready to use. In the meantime, get on with everything else!
- Put all the dry ingredients in a large mixing bowl and stir to combine.
- To the dry ingredients, add in the oil and flaxseed 'egg' and mix.
- Zest your lemon, and add that in to the mixture, along with a tablespoon of lemon juice.
- Gently add in the plant milk. Be careful not to over mix. You want the batter to look a little lumpy.
- Dust the blueberries in a small amount of flour. This keeps them from sinking to the bottom of the muffins.
- Finally, scoop the muffin batter into lined muffin tin. I use two spoons to do this, or you could use an icecream scoop.
- Optional: Add a few extra blueberries to the top of the muffin and sprinkle a little sugar for added crunch.
Yes, just leave out the lemon zest to make these into a simple blueberry muffin.
Yes this muffin recipe is totally vegan and is completely free from eggs and dairy.
Store leftover muffins for up to 5 days in a cool place in an airtight container. You can also freeze the muffins for up to 3 months. They do taste best freshly made, however!!
Yes you can use gluten-free flour. They might be a little more crumbly and they might need a little extra moisture added to the mixture.
Absolutely, try any berry such as raspberry or strawberry. You could even add chunks of plum, apple, or pear.
Absolutely! Just leave out the blueberries! You could add some poppyseeds, nuts or chocolate if you want. Or just leave as a lovely plain lemon muffin!
If you have loved making these Vegan Lemon and Blueberry Muffins, be sure to check out some of our other similar recipes!
- Vegan Raspberry Muffins
- Chocolate Vegan Zucchini Muffins
- Easy Savoury Vegan Spinach Muffins
- Vegan Apple & Blackberry Cake
- Vegan Lemon & Blood Orange Upside Down Cake
If you love this idea, please share this post with your friends and comment below; this helps others find my yummy recipes!
Love & Vegan Yummies,
Vegan Lemon Blueberry Muffins
- 1 cup fresh or frozen blueberries
- 1 lemon (zested)
- 1 tablespoon lemon juice (about half the juice of the lemon.)
- 100 ml vegetable oil (sunflower or rapeseed work well)
- 250 g sugar
- 2 tablespoon milled linseed/flaxseed (mixed with 6 tablespoon water)
- 400 g plain (all purpose) flour (can also use spelt or wholemeal flour)
- 2 teaspoon baking powder
- 2 teaspoon vanilla
- 250 ml vegan milk
- Preheat oven to 180°C / 350°F / Gas Mark 4, and place muffin cases in the muffin tin.
- In a large mixing bowl, sift the flour, and baking powder. Stir in the sugar.400 g plain (all purpose) flour, 2 teaspoon baking powder, 250 g sugar
- Into the flour mixture, add the oil.100 ml vegetable oil, 2 teaspoon vanilla
- Then add the milled linseed mixed with water. Add the vanilla and gently mix.2 tablespoon milled linseed/flaxseed
- Zest the lemon with a fine grater (don't use the white bits) and add to the mixture.1 lemon
- Add in 1 tablespoon of lemon juice1 tablespoon lemon juice
- Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.250 ml vegan milk
- Toss the blueberries in a little bit of flour then add them to the mixture and gently combine.1 cup fresh or frozen blueberries
- Put the muffin batter into waiting muffin cases. You can use two spoons or an icecream scoop to do this. Optional: Add a few extra blueberries on top of the muffins.
- Bake for 20 mins or until a skewer comes out clean.
- Leave the muffins to cool for around 20 minutes in the tins, then transfer to a cooling rack.
- Keep the muffins in the fridge if they won’t be eaten within a couple of days.