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The Best Vegan Lemon Blueberry Muffins Recipe

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3.9 from 9 reviews

A delightful vegan lemon blueberry muffin recipe that combines the fresh tang of lemon with juicy blueberries in a moist, tender muffin. Made without dairy or eggs, these muffins use soy milk and yogurt to create a perfect plant-based treat that’s easy to prepare and great for breakfast or snack time.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • ¾ cup soy milk
  • 2 tbsp lemon juice
  • ⅓ cup neutral oil (canola oil or any neutral oil)
  • ½ cup plain soy yogurt
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups white all-purpose flour
  • 1 tbsp white all-purpose flour (for tossing blueberries)
  • 2 ½ tsp baking powder
  • ¼ tsp sea salt

Other Ingredients

  • ¾ cup granulated sugar
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1 ½ cups fresh blueberries (plus extra for topping)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 390ºF (200ºC). Line a standard muffin tin with cupcake liners or generously grease with non-stick spray to prevent sticking.
  2. Make Vegan Buttermilk: In a medium bowl, combine soy milk and lemon juice. Let it sit for 5-10 minutes to curdle, creating a buttermilk substitute that adds tang and moisture to the batter.
  3. Prepare Lemon Sugar: In a small bowl, mix granulated sugar with lemon zest. Massage the mixture to release the lemon oils, enhancing the flavor and aroma of your muffins.
  4. Toss Blueberries with Flour: In another small bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This will help prevent the berries from sinking to the bottom during baking.
  5. Mix Dry Ingredients: In a medium bowl, combine the 2 cups of all-purpose flour, baking powder, and sea salt. Whisk or stir well to evenly distribute the ingredients.
  6. Combine Wet Ingredients: In a large mixing bowl, whisk together the vegan buttermilk, neutral oil, soy yogurt, vanilla extract, and the lemon sugar mixture until completely smooth and well combined.
  7. Combine Wet and Dry: Sift the dry ingredients into the wet mixture. Using a rubber spatula, fold the batter gently until just combined and still a bit lumpy. Then fold in the floured blueberries just a few times to incorporate them without overmixing.
  8. Fill Muffin Tin: Evenly divide the batter into the prepared muffin tin, filling each cup all the way to the top. Optionally, top with more fresh blueberries for decoration.
  9. Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops look lightly golden.
  10. Cool Muffins: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely. Removing them from the hot tin quickly prevents sogginess from steam. Serve and enjoy!

Notes

  • Using freshly grated lemon zest enhances the flavor—avoid pre-packaged dried zest.
  • Do not overmix the batter to keep muffins light and tender; lumps are okay.
  • Tossing blueberries in flour prevents them from sinking to the bottom of the muffins during baking.
  • Baking powder is crucial for the muffin rise; be sure it’s fresh for best results.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/the-best-vegan-lemon-blueberry-muffins-recipe/