Vegan Lemon Blueberry Muffins Recipe
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.
Serving Size 20
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
