These wholesome vegan blueberry lemon muffins are wonderful for breakfast, brunch, or snacks on the go. This is such an easy freezer-friendly treat bursting with fresh blueberries and a hint of lemon. They are healthy, low-calorie, oil-free, naturally sweetened, and delicious!
These muffins with lemon and blueberry were inspired by Starbucks, and are incredibly moist and irresistible. They are so easy to whip up and are made with healthy, simple ingredients. You can enjoy them right away or pop them in the freezer to last for days!
I like to keep a batch of these tasty bites in the freezer for busy mornings. I will either warm them up in the microwave or pop them into lunch boxes straight from the freezer. They are also a great snack to bring along on hiking or camping adventures.
I love how they are full of fruit and aren’t overly sweet. Ingredients such as ground flax and oats add extra protein, fiber, and nutrients, making them perfect for a healthy start to the day.
Reasons To Love These Lemon Blueberry Muffins
- No oil
- No eggs
- One Bowl
- Low calorie
- Easy to make
- Simple ingredients
- Naturally sweetened
Ingredients and Substitutions
- Applesauce - Use sweetened applesauce or add an extra 1 teaspoon of maple syrup if yours is unsweet.
- Maple Syrup - Maple syrup adds a rustic sweetness to the muffins. Agave syrup works too.
- Plant-based Milk - Use whatever you have on hand. I tend to use oat.
- Lemon - You’ll need 1 lemon for the zest and half of its freshly squeezed juice.
- Vanilla - Pure vanilla extract perfectly complements the other flavors of the muffins.
- Flour - I Use all-purpose flour in this recipe; however, a 1-to-1 gluten-free replacement would work as well.
- Oats - Old fashioned/rolled or quick oats are great here for added fiber.
- Flaxseed Meal - Ground flax (flaxseed meal) serves as an egg replacer as well as provides extra nutrients. Chia seeds can be used instead.
- Leaveners - Baking soda and baking powder work to give the muffins rise and texture.
- Salt - Just a bit of salt enhances the flavors.
- Blueberries - I like to use fresh blueberries here but frozen can work too. If frozen, bring them out of the freezer and spread them into a single layer 5 minutes before starting the recipe. Coat them with a light dusting of flour just before adding them to the batter.
- Turbinado Sugar - (Optional) Turbinado, cane, or brown sugar can be sprinkled on top of the muffins for added sweetness and a bit of a crunch.
How to Make Vegan Blueberry Lemon Muffins
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Preheat the oven to 375°F and line a muffin tin with nonstick liners or grease the tin. Another idea is to spray the liners with nonstick spray to keep them from sticking.
Combine the wet ingredients in a medium-sized mixing bowl.
Add the dry ingredients to the wet ingredient bowl. Stir everything together with a spoon until the batter is mostly combined.
Gently fold 1 cup of the blueberries into the batter until they are spread throughout. Reserve the rest for topping the muffins.
Fill each muffin liner with about 3 tablespoons of batter or until they are mostly full.
Top the unbaked muffins with the remaining blueberries and then sprinkle turbinado sugar over each one.
Bake the muffins in the middle of the oven for 20-25 minutes or until they are a light golden color on top. Check one of the muffins with a toothpick. It should come out without any raw batter on it. Let them cool for about 10 minutes before enjoying them.
Recipe Variation Ideas
- Fold in ¼ cup of nuts for an added crunch.
- Leave the lemon out if you simply want blueberry muffins
No Waste Ideas
- Use any remaining lemon for Blackberry Scones.
- Bake Banana Bread Cookies or Carrot Cake Cupcakes with leftover applesauce.
Frequently Asked Question
These muffins are great to make ahead and eat during the coming days, weeks, or months! You have several options for storage. They are good at room temperature in a closed container for 4 days. Or store them in the refrigerator, in a covered dish for 7 days. You can also freeze them for 3 months. When ready, either thaw them overnight in the fridge or at room temperature for 30 minutes.
I hope you loved these Vegan Blueberry Lemon Muffins! Please leave a star rating and comment below.
Vegan Blueberry Lemon Muffins
- ¼ cup applesauce, sweetened
- ⅓ cup maple syrup
- 1 cup plant-based milk
- 1 teaspoon vanilla
- zest from a full lemon
- 2 tablespoons lemon juice (from about half a lemon)
- 2 cups all-purpose flour
- ¼ cup rolled oats
- 1 tablespoon flaxseed meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blueberries, divided
- 1 teaspoon turbinado sugar, (optional)
- Preheat the oven to 375°F. Line a muffin tin with 12 nonstick liners or grease the tin. Another idea to keep the muffins from sticking is to spray the liners with nonstick spray.
- Combine the wet ingredients in a medium-sized mixing bowl.
- Add the dry ingredients to the wet ingredient bowl. Stir everything together with a spoon until the batter is mostly combined.
- Gently fold 1 cup of the blueberries into the batter until they are spread throughout. Reserve the rest for topping the muffins.
- Divide the batter by filling the muffin tin with about 3 tablespoons of batter or until they are mostly full.
- Top the muffins with the remaining blueberries and then sprinkle turbinado sugar over each one.
- Bake the muffins in the middle of the oven for 20-25 minutes or until they are a light golden color on top. Check one of the muffins with a toothpick. It should come out without any raw batter on it. Let them cool for about 10 minutes before enjoying them.
- Room Temperature: covered for 4 days
- Refrigerated: covered for 7 days
- Freezer: covered for 3 months
- Thaw overnight in the refrigerator or set out at room temperature for 30 minutes
The nutrition information is estimated and can vary depending on brands and measurements used.