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Vegan blueberry muffins are quickly becoming my new favorite treat! They are moist, light, fluffy and super easy to make. I have made them into muffins as well as “bread” in an 8 x 8 pan and they are delicious both ways! Vegan lemon blueberry muffins are a great baked good to bring to your next brunch or book club.
My kids love muffins so recipes like this one are a win in my book when they aren’t too sweet yet still taste like a treat. I’ve gone dairy-free with this recipe and it hasn’t compromised the taste, flavor or texture of these gorgeous muffins.
Table of Contents
Recipe Ingredients
While most of the ingredients are pretty standard for baked goods, I swapped out a few in favor of plant-based options. Typical blueberry muffins use sour cream or yogurt and milk while mine use a dairy-free milk option and coconut oil.
- Oat milk: This unsweetened, plant-based milk is a creamy way to add liquid to this recipe. Use store-bought or learn how to make your own oat milk.
- Fresh lemon juice: Used to help “curdle” the oat milk and create a vegan buttermilk.
- Lemon zest: This is an easy way to brighten up a recipe that uses berries. It enhances the flavor of the blueberries.
- Flour blend: A flour blend helps keep these muffins light while still getting some whole wheat flour into the equation. I use equal parts all-purpose flour and whole wheat flour.
- Dry ingredients: This recipe also uses baking powder (rising agent), baking soda (rising agent) and sea salt (flavor enhancer). I use both powder and soda since this recipe contains acid and needs extra help to rise properly.
- Maple syrup: I love using this natural sweetener in recipes to provide a buttery sweetness without using refined sugar.
- Melted coconut oil: This is my favorite healthy fat to add to recipes and doesn’t weigh down the muffins.
- Vanilla extract: A bit of vanilla helps balance the brightness of the lemon zest.
- Fresh blueberries: Nothing beats fresh berries! I recommend using fresh over frozen in this recipe as frozen berries hold extra liquid and will weigh down the final product.
Vegan Buttermilk
How do I achieve buttermilk without dairy? Easy! I learned how to make buttermilk on the fly years ago and applied that knowledge to plant-based milk and got a similar result. Take one cup of oat milk and mix two teaspoons of fresh lemon juice. Let the mixture sit for 5-10 minutes to allow the lemon juice to curdle the milk and voila! You’ve got “buttermilk.”
I use this in almost any recipe that calls for buttermilk because it’s super easy, less expensive and dairy-free alternative to buttermilk.
How to Make Vegan Blueberry Muffins
Let’s start baking! Before you get too far into the recipe, I recommend zesting the lemon. That way you’ve got the zest before you squeeze the lemon for the juice used in the buttermilk.
Another hot prep tip: set out the maple syrup and oat milk ahead of starting to give them time to warm up to room temperature. This will help them keep the coconut oil melted when mixing together. Ok, now we can bake.
Step 1: Preheat the oven to 375°F. Line a muffin tin with paper liners. Alternatively, use parchment paper or olive oil to prep the tin.
Step 2: In a small bowl combine the oat milk and lemon juice. Set aside 5-10 minutes to allow the milk to curdle.
Step 3: In a larger bowl combine flour, baking powder, baking soda and salt.
Step 4: In a separate bowl whisk together maple syrup, melted coconut oil, lemon zest and vanilla extract.
Step 5: Add oat milk mixture to wet ingredients and whisk until smooth.
Step 6: Stir in dry ingredients until well incorporated yet be careful not to over-mix. Gently fold in the blueberries, taking care not to squish them while stirring.
Step 7: Spoon the batter into the prepped muffin tins, filling each cup about 3/4 full. Bake 20-25 minutes or until muffins are cooked through.
Now grab a cup of healthy coffee and settle in for some warm vegan lemon blueberry muffins. This recipe only takes 30 minutes from start to finish so they’ll be ready to enjoy soon!
FAQs
My recipe uses oat milk (that I turn into “buttermilk”) and coconut oil over sour cream and dairy milk traditionally used. And I dare you to taste the difference!
Yes, flax or chia eggs can easily be substituted for eggs. If you want to go truly vegan, still read the ingredient list on that boxed mix because it may still contain some hidden animal byproducts that you want to avoid.
I take one cup of oat milk and mix two tsp of fresh lemon juice. Once mixed, let it sit for 5-10 minutes so that the lemon juice can curdle the milk. Then use as directed in your recipe. So easy!
More Vegan Baked Goods
I love not having to rely on eggs, butter and dairy milk to make a recipe delicious. There is a whole world of baked goods that are vegan, yet you wouldn’t even know it by the taste! If you loved my vegan lemon blueberry muffins recipe then give some of the below recipes a try:
- Strawberry Vegan Muffins: my go-to freezer stash for rushed mornings and easy lunch fillers
- Fudgy Gluten-Free Brownies: a truly rich n’ fudgy brownie recipe
- Vegan Chocolate Chip Cookies: nutty, buttery family favs—these cookies are so legit
- Chocolate Chip Zucchini Bread: a lovely bread recipe that is loaded with flavor
- Soft Ginger Cookies: a modern take on a classic soft ginger recipe (that uses real ginger!)
Don’t forget to rate + review this recipe once you make it; I love getting your feedback!
Vegan Blueberry Muffins
Equipment
- oven
- muffin tin
Ingredients
- 1 cup oat milk unsweetened, room temperature
- 2 tsp lemon juiced
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ cup maple syrup room temperature
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 lemon zest
- 1 ½ cups blueberries fresh
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- Zest 1 lemon and set aside.
- In a small bowl combine oat milk and lemon juice. Set aside to allow milk to curdle.
- In a larger bowl combine flours, baking powder, baking soda and salt.
- In a separate bowl whisk together maple syrup, melted coconut oil, lemon zest and vanilla extract.
- Add oat milk mixture to wet ingredients and whisk until smooth.
- Stir in dry ingredients until well incorporated. Be careful not to over-mix; a few lumps are okay, Gently fold in the blueberries.
- Spoon into prepared muffin tins, filling each cup about 3/4 full. Bake 20-25 minutes.
Notes
- Use room temperature oat milk and maple syrup so that the coconut oil doesn’t solidify when mixed together.
- Use fresh blueberries to avoid excess moisture in the batter.
- If you don’t have whole wheat flour on hand, you can use 2 cups total all-purpose flour.Â
- Store in an air-tight container on the counter for up to 4 days.
I learned this ‘buttermilk’ hack from you years ago and use it all the time! It totally makes a difference and I love it. Also, I swapped out the whole wheat flour for oat flour and it was delicious.
Hi Erin! So glad you enjoyed this one. Also genius on swapping out the whole wheat for oat flour!!
Can I make this with all whole wheat flour or is it best to do 1/2 and 1/2?
Hi Sallie! For best results, I would do 1/2 and 1/2 but you could always substitute for 2 cups of flour!
Love all the recipes! If all you have is frozen blueberries what can you do to decrease the moisture?( defrost first , etc)
Hi Brittany! If all you have are frozen, I’d be sure to rinse them quite a bit. Rinse them until the water has no color. This will help get some of the (frozen) moisture off of them before adding it to the batter!
I Jen,
First of all I want to let you know I love your book. Have sent it to my niece and she loves it as well. In your recipe for Vegan Blue Berry Muffins it calls for whole wheat flour or all purpose flour which I can’t have. Is there a substitute I could use instead?
Thank you for all your wonderful recipes.
Jeanette
Hi Jeanette! Thanks so much for the kind words! You could substitute for gluten free flour if needed, just be sure it’s a brand that’s a 1 to 1 substitute. I hope this helps!
Do you just melt the coconut oil in the microwave? I’ve never baked with coconut oil so would appreciate any tips!
Hi Tracy! The microwave or stove top works! If microwaving, make sure to do it for about 15 seconds at a time and keep checking it. I hope this helps!
Oh yum, Vegan Blueberry Muffins. But I need vegan and gluten-free. They look so delicious! Wondering if I could sub Gluten-free flour?
Happy Mother’s Day Jen. Enjoy being with your precious children.
Hi Jeanette! You could substitute 2 cups of gluten free flour in the recipe, assuming that it’s a brand that is a 1 to 1 substitute! Thanks so much, Jeanette!
Anyone make these using Gluten Free Flour? Just wondering if they would turn out the same.
Hi Dawn! You could substitute 2 cups of gluten free flour in the recipe, assuming that it’s a brand that is a 1 to 1 substitute!