Vegan Lemon Blueberry Muffins
Bursting with bright citrus flavor and juicy blueberries, these Vegan Lemon Blueberry Muffins are a delightful treat for any time of day. Made with simple plant-based ingredients, including almond milk and coconut oil, these muffins are moist, fluffy, and perfect for those following a vegan lifestyle. The zesty addition of fresh lemon juice and zest pairs beautifully with the natural sweetness of the blueberries, creating a harmonious balance of tart and sweet. Whether you use fresh or frozen berries, these muffins bake up golden and irresistible in just 20 minutes. Perfect for breakfast, a snack, or even dessert, they’re a healthier indulgence that’s free of dairy or eggs. Plus, the easy preparation means you’ll have these bakery-worthy treats ready in under 40 minutes! Try them warm for an extra cozy experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 1 cup unsweetened almond milk
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.3 cup coconut oil, melted
- 1.5 cups blueberries, fresh or frozen
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Set aside.
In a separate bowl, combine the almond milk and lemon juice. Let it sit for a couple of minutes until it curdles slightly, creating a vegan 'buttermilk'.
Add the lemon zest, vanilla extract, and melted coconut oil to the curdled almond milk. Mix well.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Gently fold in the blueberries, taking care not to crush them.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Vegan Lemon Blueberry Muffins warm or at room temperature!
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 174.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 487 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
