Straightforward Lemon Blueberry Muffins are incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or as a good midnight snack, this muffin recipe is going to be a new family regular!

Vegan Lemon Blueberry Muffins, brimming with sweet and tangy blueberries and zesty lemon, they’re a real hit in our house! With only a few staple ingredients you can whip these up in less than 30 minutes!

Why you’ll love this method

Flavor-packed & vegan. These muffins are made with plant-based milk and there’s no need for eggs or an egg replacement in this method. They bake up fluffy and so well-seasoned!
Short & unfussy. Like, truly, truly unfussy. Mix up your wet and dry ingredients, pour into your pan, bake and enjoy – 30 mins from the pantry to table.
Brimming with blueberries! It’s such a let down when you bite into store-bought blueberry muffins and there’s hardly any berries and not as well-seasoned as you would like. Well, these muffins are packed with them and they’re incredibly good! They won’t last long!

Mixing blueberries with batter in a large bowl.

How for this dish

There’s nothing complicated about this muffins recipe! Grab your muffin pan, spray it with baking spray and let’s whip up some standout muffins! Here’s the simple method:

Full, printable recipe at the bottom of the page.

Prep. Preheat oven to 350ºF. Spray a muffin tin with baking spray and set aside.
Combine milk & lemon juice. Mix the almond milk with the lemon juice; set aside. This will create a vegan buttermilk substitute.
Mix dry ingredients. Whisk together the flour, baking powder, and salt; set aside.
Mix wet ingredients. Stir together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
Combine wet and dry ingredients. Fold in the dry to the wet being careful not to over mix. Gently, stir in the blueberries.
Fill muffin pan. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
Bake. Place in the oven and bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These are worth the pot on their own, but a smear of butter genuinely takes them to the next level.

Tips for recipe success

Here are a few tips, so that your lemon blueberry muffins are dependable every time!

Don’t over-mix ingredients. Once you’ve combined wet and dry ingredients, it’s quite important to avoid stirring the batter too much. This can make your muffins gummy and dense.
Separate bowls. For the dependable texture, be sure to mix the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together in one bowl.
Gently fold in your blueberries so they don’t burst. You can also toss them in a little flour to keep them from sinking to the bottom of the muffin while baking.
Frozen blueberries. Don’t thaw frozen blueberries because the juice tends to make the muffin batter turn purple.
Bake time. Be sure not to under-bake or over-bake the muffins. Every oven can vary in temperature, so test the center of them EARLY with a toothpick. If it comes out clean or with simply a few moist crumbs, they are ready, if not, place them back in the oven for an additional 1-2 minutes.

Frequently asked questions

Storage & freezing

Storing. Place any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
Freezing. You can freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.