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A tray of lemon blueberry muffins with a hand reaching in to pick one up.
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5 from 7 votes

Vegan Lemon Blueberry Muffins

Zesty and fruity, fluffy and light! What more do you need in a blueberry muffin. This eggless recipe is perfect for vegans and non vegans too.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: American, british, european
Keyword: lemon muffin, muffins, vegan muffins
Servings: 12 muffins
Calories: 226kcal
Author: Louise-Claire Cayzer


  • 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 juice
    1 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.


Calories: 226kcal | Carbohydrates: 50g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 74mg | Fiber: 2g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg