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Up close view of vegan lemon blueberry muffins.

Vegan Blueberry Lemon Muffins

These Vegan Blueberry Lemon Muffins are so fluffy and moist! They are filled with juicy blueberries, zippy lemon flavor, and a crunchy streusel topping. Easily make them with just a handful of ingredients!
5 from 4 votes
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Bonnie - Serene Trail

Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 244kcal

Ingredients

Crumb Topping

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

For frozen blueberries: Rinse them until thawed and then pat them dry as much as possible, before coating them with 1/2 tbsp of flour.

Nutrition

Serving: 1 muffin | Calories: 244kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Iron: 1mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.