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Monday, July 8, 2024

Vegan Lemon Blueberry Muffins – Sharon Palmer, The Plant Powered Dietitian

Don’t you simply love a traditional lemon blueberry muffin? That explosion of contemporary blueberries in tender muffins flavored with the proper sweet-tart addition of lemons. Simply the thought makes my mouth water! Refreshing and comforting suddenly, blueberry lemon muffins are perfect for a fast mild breakfast, espresso break, dessert, or on-the-go snack. And you can also make the perfect vegan lemon blueberry muffins utilizing all these traditional substances—contemporary blueberries and lemons combined with flour, a little bit of natural cane sugar and vegetable oil, plant-based milk, vinegar, baking soda and baking powder, and vanilla. That’s it!

It was so enjoyable to create this vegan muffin recipe, which is an ode to the sunny summer season blueberry season. I featured blueberries grown at a neighborhood farm—which can be found in lots of areas throughout the nation, in addition to lemons I plucked from my orchard. Whereas blueberries are contemporary and in season all through the summer season, you’ll be able to simply flip to frozen blueberries when contemporary will not be obtainable, and contemporary lemons (you undoubtedly want contemporary for this recipe) can be found year-round in most markets. That means you’ll be able to benefit from the sunny taste of this scrumptious muffin recipe all yr lengthy!

Vitamin Notes

Fully plant-based, lighter in added sugars and oils than your customary muffin recipe, and full of complete grains and fruit, this recipe gives a wholesome lemon blueberry muffin take. You get the facet advantage of fiber, vitamin C, B nutritional vitamins, wholesome fat, and anthocyanin antioxidant compounds from blueberries (study extra about blueberry well being advantages right here) with each chunk. What’s to not love? You’ll be able to simply make this recipe right into a gluten free lemon blueberry muffin by swapping out the wheat flour on your favourite gluten free flour mix.


That is all it is advisable to make this recipe: lemons, blueberries, flour, plant-based milk, vinegar, vanilla, vegetable oil, lemon juice, cane sugar, baking soda and baking powder.


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These traditional Vegan Lemon Blueberry Muffins are bursting with the sunny flavors of contemporary blueberries and lemons. With only a few easy pantry substances, you’ll be able to whip up these wholesome muffins in simply over half-hour. Flip to frozen blueberries when contemporary will not be obtainable.


  • 2 lemons
  • ¾ cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
  • 1 teaspoon apple cider vinegar
  • 1/3 cup vegetable oil (i.e., natural canola oil)
  • 1 teaspoon vanilla extract
  • ½ cup natural cane sugar
  • 1 cup white complete wheat flour
  • 1 cup all function flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt (non-compulsory)
  • 2 cups small contemporary blueberries (might use frozen, thawed, drained)

  1. Zest the 2 lemons, then juice them. Put aside the lemon zest, and measure out ¼ cup of lemon juice. Add the ¼ cup lemon juice to a big mixing bowl. Reserve any remaining lemon juice for an additional use (i.e., salad dressings, drinks, marinades).
  2. Preheat oven to 375 F.
  3. Add plant-based milk, apple cider, oil, and vanilla extract to the blending bowl, and whisk collectively.
  4. Stir in sugar till clean.
  5. Add white complete wheat flour, all function flour, baking powder, baking soda, and salt (non-compulsory), and gently combine till effectively mixed (don’t overmix, as batter will toughen).
  6. Stir within the lemon zest and blueberries.
  7. Spray a big muffin pan with nonstick cooking spray (alternatively might use muffin liners).
  8. Place about ½ cup muffin batter in every effectively within the muffin pan to make 9 massive muffins.
  9. Bake in middle of oven for about 20 minutes, till calmly golden brown and tender.
  10. Cool barely, take away from muffin pan, and luxuriate in. Refrigerate leftover muffins in hermetic container for as much as 7 days, or freeze for as much as three months.


You’ll be able to simply make this recipe right into a gluten free lemon blueberry muffin by swapping out the wheat flour on your favourite gluten free flour mix.

Use frozen small or wild blueberries if contemporary is just not obtainable.

Attempt to substitute oranges for the lemons to make orange blueberry muffins, or raspberries for blueberries to make lemon raspberry muffins.

I used my classic grey graniteware muffin pan to make this recipe (featured within the photographs above). You could find an analogous muffin tin right here.

  • Prep Time: 12
  • Prepare dinner Time: 20
  • Class: Dessert
  • Delicacies: American


  • Serving Dimension: 1 muffin
  • Energy: 209
  • Sugar: 9 g
  • Sodium: 81 mg
  • Fats: 10 g
  • Saturated Fats: 1 g
  • Carbohydrates: 28 g
  • Protein: 4 g

For different scrumptious plant-based baked items, attempt these recipes:

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