These Vegan Blueberry Lemon Muffins are so soft, fluffy, moist, and delicious! Bursting blueberries, tangy lemon, and delightfully crunchy streusel crumbs come together to make the most comforting brunch treat. Easily whip them up with a handful of ingredients for everyone to love!
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My motivation behind this recipe was to recreate the popular Starbucks fluffy bakery muffins, but with simple, plant-based ingredients. Even better that they can easily be made at home within mere minutes.
These tasty bites are such a breeze to make and I love to keep them on hand. They freeze well and are just as good when reheated.
I like to keep a batch of these beauties in the freezer for busy mornings to either warm up in the microwave for a quick breakfast, or to pop them into lunch boxes straight from the freezer.
Nothing can top the sweet aroma of these comforting lemon blueberry muffins in the morning. They are so incredible, even non-vegans love them, so bring them with you to work potlucks and parties!
Just like my Raspberry Muffins and Cranberry Orange Muffins, I like to include homemade vegan buttermilk here. This helps bind the ingredients as well as keep the bread super soft and tender. Instead of apple cider vinegar; however, freshly squeezed lemon juice is perfectly zesty here.
For more fruit-filled breakfast ideas, be sure to check out my Blueberry Coffee Cake, Apple Crumble Cake, Cranberry Scones, Blackberry Scones, and Apple Turnovers!
Reasons To Love This Recipe
- Freezer-friendly
- So easy to make
- No eggs, dairy-free
- A few simple ingredients
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Ingredient Notes
See the full list of ingredients below in the recipe card with exact measurements.
- 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.
- Lemon – You’ll need 1-2 lemons for the freshly squeezed juice and zest.
- Vegan Butter – This creates a buttery crumble that melts down as the muffins bake. Any favorite brand will work here.
- Flour – I use all-purpose flour in this recipe; however, a 1-to-1 gluten-free replacement would work as well.
- Sugars – Vegan cane sugar subtly sweetens the batter, while vegan brown sugar browns nicely in the crumb topping.
- Leaveners – Baking soda and baking powder work to give the muffins a fluffy rise.
- Salt – Just a bit of salt enhances all the layers of flavors here.
- Plant Milk – Soy milk tends to curdle the best with the lemon juice, although oat and almond work as well.
- Vanilla – Pure vanilla extract adds a touch of warmth and comfort to the muffins.
- Oil – Use light-tasting olive oil or canola oil to help lock in moisture.
How to Make The Best Vegan Blueberry Lemon Muffins
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven to 375°F and line a muffin tin with nonstick liners or grease the tin.
Zest one lemon before slicing them in half and coat the blueberries in a little bit of flour.
Make the crumble by combining the dry ingredients before cutting in the vegan butter. Once crumbly, place it in the refrigerator until just before it’s time for the muffins to go into the oven.
Whisk 1/4 cup of freshly squeezed lemon juice into the plant milk. Let this sit for about 5 minutes to give it some time to curdle.
Combine the dry muffin ingredients in a large mixing bowl.
Pour in the wet ingredients in (vegan buttermilk, oil, and vanilla,) and gently fold everything together.
Stir in the blueberries.
Equally divide the batter across the muffin liners and top the muffins with the crumble.
Bake them for about 25 minutes or until a toothpick comes out clean from one of them.
You can enjoy them right away or pop them into the refrigerator or freezer for later!
Recipe Variation Ideas
- Fold in ¼ cup of nuts for an added crunch.
- Add in some poppyseeds to make lemon blueberry poppyseed muffins.
Storage and Reheating
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 refrigerator or at room temperature for 30 minutes. They are also delicious when reheated in the microwave for about 15-30 seconds.
More Sweet Brunch Recipes To Love!
Vegan Blueberry Lemon Muffins
Bonnie – Serene Trail
Ingredients
Crumb Topping
- 5 tbsp all-purpose flour
- 3 tbsp brown sugar
- zest from one lemon, or 1 tbsp
- 2 tbsp vegan butter
Blueberry Lemon Muffins
- 1 cup plant-based milk, (237ml)
- 1/4 cup lemon juice, (59ml)
- 2 cups all-purpose flour, (240g)
- 1 cup cane sugar, (200g)
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- zest from one lemon, or 1 tbsp
- 1/3 cup oil, light-tasting olive or canola, (79ml)
- 2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries, (220g) + 1/2 tbsp flour
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 12 nonstick liners or grease the tin. Zest both lemons before slicing and juicing them.
- Make the streusel by combining the flour, brown sugar, and 1 tbsp of lemon zest. Cut the vegan butter in with a fork. Once crumbly, place the streusel in the refrigerator to chill for now.
- Stir the lemon juice into the plant milk and let it sit for a few minutes to curdle, forming a vegan buttermilk. Coat the fresh blueberries with 1/2 tbsp of flour. *See notes below for frozen blueberries.
- In a large bowl, combine the flour, cane sugar, baking powder, baking soda, salt, and 1 tbsp lemon zest. Pour in the buttermilk mixture, oil, and vanilla extract. Gently stir the wet and dry ingredients together.
- Fold in the blueberries and then divide the batter across the muffin liners. Top them with the streusel. Bake them for about 25 minutes. They are done when a toothpick, inserted into one of the muffins, comes out clean.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
Updated August 15, 2026 with new images and clarifying details.
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