Lemon Blueberry Muffins Recipe | Easy Plant-Based Muffins from Scratch

A close-up of six freshly baked Lemon Blueberry Muffins in a silver muffin tin resting on a light-colored countertop. The muffins are golden brown with visible blueberries and hints of lemon, appearing to be perfectly baked from scratch, with rounded, slightly cracked tops.

Why You’ll Love These Lemon Blueberry Muffins

These lemon blueberry muffins are a perfect blend of tangy and sweet, with a light and fluffy texture that makes them irresistible. Here’s why you’ll love them:

Bright Flavor: The combination of fresh lemon zest and juicy blueberries creates a refreshing taste.
Plant-Based: these easy blueberry muffins are perfect for vegans and those with dairy or egg allergies.
Easy to Make: With just a few simple ingredients and steps, you can whip up these muffins in no time.
Versatile: These plant-based muffins are perfect for breakfast, a snack, or even dessert. They are a great addition to any meal.
Kid-Friendly: Kids love sweet blueberries and the fun of eating muffins, which makes them a great family-friendly recipe.

Close-up of grated yellow zest on a wooden cutting board being added to a metal bowl containing flour. A metal whisk is visible in the background, and part of a tiled kitchen backsplash is also seen. The scene captures an ingredient preparation step in the baking process for vegan Lemon Blueberry Muffins made from scratch.

Ingredients You Need

Plant-based milk (such as almond, soy, or oat milk)
Lemon juice
All-purpose flour
Sugar
Baking powder, baking soda, salt
Vegetable oil
Plant-based yogurt, use your favorite
Vanilla extract
Lemon zest
Fresh or frozen blueberries

A close-up of a creamy, thick mixture with oats and a generous amount of frozen blueberries. The blueberries, coated in frost for a slightly white, speckled appearance, bring a deep purple contrast to the light-colored oats—perfect for those from scratch Lemon Blueberry Muffins or even as a vegan treat.

How to make them

Preheat the Oven
Prepare the Plant-Based ‘Buttermilk’
Mix Dry Ingredients
Combine Wet Ingredients
Mix Wet and Dry Ingredients
Fold in Blueberries
Fill Muffin Tin
Bake
Cool

Tips for Making the Best Muffins

Use Fresh Lemon Zest: Fresh lemon zest adds a burst of flavor that dried zest can’t match.
Don’t Overmix: Overmixing can result in tough, dense muffins. Mix just until the ingredients are combined.
Room Temperature Ingredients: Using room temperature ingredients can help the batter mix together more smoothly.
Properly Measure Flour: Too much flour can make muffins dry. Use the spoon-and-level method to measure your flour.
Baking Time: Watch your muffins as they bake. Ovens can vary, so check a few minutes before the recommended time.

Three Lemon Blueberry Muffins, made from scratch, are arranged on a light-colored plate. Next to the muffins are a slice of lemon and several fresh blueberries. The closest muffin has a bite taken out, revealing the blueberry-filled interior. The neutral background highlights the food items.

Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Mix until just combined.

How do I prevent my blueberries from sinking to the bottom?

Toss the blueberries in a bit of flour before folding them into the batter. This helps keep them evenly distributed.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.

Why are my muffins sticking to the liners?

Ensure you are using high-quality muffin liners or grease the muffin tin well.

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Lemon Blueberry Muffins Recipe (From Scratch)

Alejandra Graf

Are you looking for a simple and delicious homemade plant-basee muffin recipe? These lemon blueberry muffins are filled with vibrant flavors and can be easily made from scratch in just a few simple steps. They are perfect for a delightful breakfast or snack.

5 de 1 voto

Prep Time 10

Cook Time 20

Total Time 30

Course Baked goods

Cuisine American

Servings muffins

Calories 281 kcal

Equipment

1 6-Muffin pan for big muffins
1 12- muffin pan for regular size muffins
Mixing bowls

Ingredients

1 cup plant-based milk such as almond, soy, or oat milk
1 tablespoon lemon juice
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil or melted coconut oil
1/4 cup plant-based yogurt
2 teaspoons vanilla extract
Zest of 1 lemon
1 1/2 cups fresh or frozen blueberries

Instructions

Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a small bowl, mix the plant-based milk and lemon juice. Let it sit for about 5 minutes to curdle.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowlt. Add the lemon zest.
Add the vegetable oil, plant-based yogurt, vanilla extract, to the plant-based 'buttermilk'. Stir to combine.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
Gently fold in the blueberries, being careful not to overmix the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Enjoy these muffins warm, straight from the oven, with a pat of plant-based butter.
They pair beautifully with a hot cup of tea or coffee.
Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for a sweeter touch.

How long do blueberry muffins keep?

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: They can be kept in the fridge for up to a week. Just pop them in the microwave for a few seconds to warm them up before eating.
Freezer: Freeze the muffins for up to 3 months. Thaw them at room temperature or warm them in the microwave.

Nutrition

Serving: 1muffinCalories: 281kcalCarbohydrates: 63gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 308mgPotassium: 204mgFiber: 2gSugar: 29gVitamin A: 82IUVitamin C: 2mgCalcium: 135mgIron: 2mg

Keyword blueberries, plant based muffins

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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