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Moist Vegan Lemon Blueberry Muffins

vegan lemon blueberry muffins - featured image
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These vegan lemon blueberry muffins are moist, tender, and bursting with fresh lemon zest and juicy blueberries. Perfect for breakfast, snacks, or a light dessert, they are egg-free and dairy-free, made with simple pantry staples.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour (or gluten-free flour blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar (organic cane sugar or coconut sugar recommended)
  • 1 cup (240 ml) unsweetened plant-based yogurt (almond or soy yogurt)
  • 2 tablespoons fresh lemon juice
  • Zest from 1 large lemon
  • 1/3 cup (80 ml) vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) frozen or fresh blueberries
  • Optional: 1 tablespoon ground flaxseed mixed with 3 tablespoons water (egg replacer)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, combine the sugar, plant-based yogurt, oil, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and frothy.
  4. If using, prepare the flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes until gelled, then add to the wet ingredients.
  5. Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing; some lumps are okay.
  6. Gently fold in the blueberries, being careful not to break them up.
  7. Spoon the batter evenly into 12 muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when pressed.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not thaw frozen blueberries before folding into batter to prevent color bleeding. Avoid overmixing to keep muffins tender. Let batter rest 5 minutes before baking for better rise. Use a toothpick test to check doneness. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. Reheat frozen muffins in microwave or low oven. Optional flax egg adds structure but is not necessary.

Nutrition

Keywords: vegan muffins, lemon blueberry muffins, egg-free baking, dairy-free muffins, plant-based muffins, easy vegan recipe, moist muffins

Find it online: https://blingbite.com/moist-vegan-lemon-blueberry-muffins-recipe-easy-egg-free-baking/