Vegan Lemon Blueberry Muffins | Soft, moist lemon muffins packed with juicy blueberries and topped with streusel. These homemade vegan muffins are ready in under 30 minutes and are perfect for breakfast, meal prep, or a sweet treat.
These vegan lemon blueberry muffins are moist, sweet, and bursting with bright lemon flavour and juicy blueberries. Using frozen blueberries, this recipe is versatile and convenient to make, perfect for a quick brunch or snack.
To yield the best lemon flavour, I utilized lemon juice and lemon zest. The muffins are topped with a homemade streusel topping that gets crisp in the oven, providing a satisfying contrast to the soft and moist muffins.
How to zest a lemon
Lemon zest is just very fine shavings of the lemon peel. It provides a bright, refreshing taste of lemon. To zest a lemon, you should use a microplane.
Glide the lemon along the microplane, shaving off the lemon peel, turning constantly so as not to shave off the white pith underneath the peel. The pith can taste bitter.
Should I use fresh or frozen blueberries in muffins?
Both fresh and frozen blueberries work in muffin recipes! Frozen blueberries release slightly more moisture than fresh blueberries, so make sure to gently fold them into the muffin batter so they’re not crushed.
Also, toss the blueberries in flour to prevent them from sinking, as well as turning the muffin batter purple.
Can muffins be made vegan?
Yes, muffins can easily be made vegan! The batter is made by combining dry ingredients with wet ingredients. The dry ingredients consist of flour, salt, and baking powder for leavening.
The wet ingredients consist of plant based milk, butter, sugar, and lemon juice. These ingredients contribute moisture and work together to create a soft, light muffin.
Once the batter is made, toss the blueberries in flour and gently fold them in.
Use a cookie scoop or ice cream scoop to distribute the batter into your lined or greased muffin tins and top with streusel.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Whisk the dry ingredients in a bowl and set aside.
Whisk the wet ingredients and add the dry ingredients to them.
Toss the blueberries in flour to prevent them from sinking.
Gently fold the blueberries into the muffin batter.
Combine the streusel ingredients until crumbly and just combined. Do not over-mix or it’ll turn into a paste.
Distribute the muffin batter into the muffin tin and top with the streusel. Bake for 22-24 minutes until the streusel is lightly browned.
Allow the muffins to cool slightly before transferring to a wire rack. Serve warm, sliced, and spread with butter.
Tips for making vegan lemon blueberry muffins
What to serve with blueberry muffins
I love to serve the lemon blueberry muffins warm, sliced in half, and spread with butter.
If you love muffins, try my Iced Vegan Gingerbread Muffins or Vegan Strawberry Muffins.
Storage
Store the muffins in a sealed container or bag at room temperature for 3-4 days, or in the fridge for up to 6 days. They can be frozen for up to 3 months. Thaw at room temperature.
FAQ’s
Yes, vegan muffins are an excellent choice for beginner bakers as they’re an easy recipe, requiring only a few steps and minimal ingredients.
Yes, you can skip the streusel topping if you’d prefer the muffins without it. Instead, you could drizzle the muffins with an icing sugar glaze.
Vegan Lemon Blueberry Muffins Recipe
Equipment
- 20 baking cups
- 1 whisk
Ingredients
Lemon Blueberry Muffins
- 3 cups all-purpose flour + 1 tablespoon spooned and leveled
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups plant-based milk warmed
- ½ cup white sugar
- ¼ cup vegan butter melted
- 2 teaspoons vanilla extract
- ¼ cup lemon juice 1-2 lemons
- zest from 1 lemon
- 2 cups fresh or frozen blueberries
Streusel Topping
- 1 cup all-purpose flour spooned and leveled
- ¾ cups white sugar
- 6 tablespoons vegan butter melted
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F/180°C and line your muffin tins with 20 baking cups. If you don't have baking cups, grease the muffin tins with oil or butter.
- Combine the streusel ingredients until crumbly and just combined. Do not over mix or the streusel will be a paste. Set aside.
- In a mixing bowl, combine 3 cups all-purpose flour, baking powder, and salt. Set aside. In a separate mixing bowl, combine warmed plant milk, melted vegan butter, sugar, vanilla extract, lemon juice, and lemon zest.
- Add the dry ingredients to the wet ingredients, and mix to combine. Don't over mix.
- Toss the blueberries in 1 tablespoon of flour. This prevents them from sinking. Add the blueberries to the muffin batter and gently fold to distribute, so the blueberries aren't squished.
- Distribute the muffin batter between the muffin cups about 3/4 of the way full, and top with the streusel topping. Bake for 22-24 minutes until the streusel is lightly browned on the edges. To make sure the muffins are baked, stick them with a toothpick. If it comes out clean or slightly crumby, they're ready.
Notes
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
