These are a vegan version of the classic lemon blueberry muffins that I grew up with. They’re sweet, soft, and packed lemon flavor. Perfect for a lazy Sunday morning.
One of the hardest things about going vegan can be the feeling that you’re giving up all of your classic comfort foods for a lifetime of dry, crumbly, tasteless fare. I want to reassure you that nothing could be further from the truth. A vegan diet can be packed with flavor and include plant-based copy-cat recipes of all your favorite dishes.
How To Make Vegan Lemon Blueberry Muffins
To make vegan lemon blueberry muffins, start by preheating your oven to 400 degrees F. In a small bowl mix together the almond milk with one tablespoon of lemon juice and set aside. In a second small bowl mix together the flax seeds and hot water. Let both bowls sit for ten minutes.
In a large bowl mix together the flour, sugar, baking powder, lemon zest, and salt. Then pour in the milk, flax seeds, oil, vanilla, and lemon extract and mix just until everything is combined.
Pour the batter into greased or lined baking pan and bake until a toothpick comes out clean.
Vegan Lemon Blueberry Muffins FAQ
- Why use flax seeds? Flax seeds are often used as a replacement for eggs in vegan baking. They work as a binder and help to keep the muffins from crumbling.
- Should I use fresh or frozen blueberries? You can use either fresh or frozen blueberries for this recipe. Using frozen blueberries will result in purple swirls in the batter (as you can see from the photos I used frozen). If you prefer a “cleaner” looking muffin without swirls stick to using fresh berries.
Does The Coconut Oil Make Them Taste Like Coconut?
It depends on the type of coconut oil you use. Unrefined coconut oil does have a pretty strong coconut flavor. If that is something you want to avoid stick to refined coconut oil. You can also replace the oil with a melted vegan butter, like Earth Balance.
More Vegan Breakfast Recipes
- Chai-Spiced Scones With Ginger Glaze
- Blueberry Coffee Cake With Streusel Topping
- Vegan “Egg” Breakfast Cups
These soft and moist vegan lemon blueberry muffins are an instant classic.
Preheat oven to 400 degrees F
In a small bowl combine the ground flax seeds and hot water and set aside.
In a second small bowl mix together the almond milk and lemon juice and let sit for 10 mins. The milk should start to curdle.
In a large bowl mix together the flour, sugar, zest, baking powder, and salt. Next, pour in the flax seeds, almond milk, lemon and vanilla extract and stir just until everything has been combined. Then add the blueberries and mix until they are evenly distributed.
Fill greased or paper-line cups in a muffin pan 3/4 of the way full.
Bake until a toothpick inserted into a muffin comes out clean, 20-24 minutes.
Cool the muffins on a wire rack.
- Serving Size: 1 muffin
- Calories: 222
- Fat: 5.5
- Carbohydrates: 40
- Protein: 3
Keywords: vegan baking