These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla. Super easy to make – no special equipment needed!
One of the great things about brunch (psst, if you haven’t heard, it’s Brunch Month!) is the freedom to mix sweet and savory foods in the same meal. Because it’s breakfast and lunch, you can have chicken and waffles, chocolate chip pancakes and a side of bacon, and so forth. There are no rules! It’s anarchy!
I love nibbling on something sweet alongside [or as a prerequisite to] my savory brunch, and these vegan blueberry lemon muffins fit the bill perfectly.
These muffins are light and airy, and not overly sweet. They have a rich, moist texture – thanks to coconut oil and almond flour – and a heavenly lemon-vanilla aroma. Best of all, they’re incredibly simple to make and require zero special equipment (except a muffin tin, of course). Let’s jump in!
What’s In These Vegan Blueberry Lemon Muffins
These healthy-ish muffins are made with two types of flour – all-purpose and almond. The AP flour creates structure, while almond flour adds lightness (as well as protein, healthy fats, and various micronutrients). The wet ingredients include oat milk, melted coconut oil, and vanilla extract. There’s also fresh blueberries, lemon zest, baking powder, and a minimal amount of raw sugar. (In fact, one of these muffins has about 7.4 grams of sugar, which is less than a serving of this blueberry yogurt.)
Mix the Dry Ingredients: In a large bowl, whisk together all the dry ingredients. Then add lemon zest and blueberries, and toss with a rubber spatula to coat the blueberries in flour; this will help them stay suspended in the batter versus sinking to the bottom of the muffins.
Mix the Wet Ingredients: Measure out a cup of milk, then add the oil and vanilla. Add to the flour mixture and fold with a rubber spatula just until everything’s combined and there are no dry patches of flour left.
Portion and Bake: Divide the batter among muffin cups, filling them almost all the way to the top. Bake until the tops are lightly golden, roughly 25 minutes.
Ingredients + Substitutions
- Almond Flour: can be subbed with another nut flour like hazelnut, macadamia, or cashew.
- Raw Sugar: can be subbed with maple sugar or coconut sugar. Regular white sugar will also work.
- Lemon Zest: This OXO zester is the best for zesting citrus and grating small things (like ginger). If you don’t have a lemon around, use a lime, orange, or even clementine. You can also use a drop of lemon extract or skip the lemon altogether.
- Oat Milk: Oat milk is the best vegan milk for baking because it’s rich and most closely resembles whole dairy milk; cashew is another favorite. If all you have is almond or soy, that’ll work too.
- Coconut Oil: Use virgin coconut oil if you like the taste of coconut; use refined oil if you don’t. You can also sub it with avocado oil or organic canola.
Frequently Asked Questions
Yes! Use a good quality all-purpose gluten-free flour blend, like Bob’s Red Mill.
Prevent the muffins from sticking to the tin by brushing it lightly with oil instead.
More vegan baking recipes…
- Chickpea Chocolate Chip Cookies
- Sun-Dried Tomato and Herb Scones
- Caramelized Onion Galette with Cashew Ricotta
- Healthy Vegan Banana Bread
Let me know if you try these vegan blueberry lemon muffins! Give them a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.Print
Vegan Blueberry Lemon Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 9 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla. Just 40 minutes – no special equipment required.
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup almond flour
- 1/3 cup raw sugar* (see note below)
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 cup oat milk*
- 1/4 cup melted coconut oil*
- 1 teaspoon vanilla extract
- Heat the oven to 400ºF. Line a muffin tin with paper cups (or lightly brush them with oil to prevent sticking).
- In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup almond flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Then add blueberries and toss with a rubber spatula to coat in flour.
- In a measuring cup or medium bowl, whisk together 1 cup milk, 1/3 cup melted coconut oil, and 1 teaspoon vanilla. Pour into the flour mixture and fold with a rubber spatula just until everything’s combined and there are no dry patches of flour left; do not overmix.
- Using an ice cream scoop or tablespoon, divide the batter among the muffin cups. Bake until lightly golden, 22 to 25 minutes. Let stand for a few minutes in the tin, then transfer to a wire rack to cool completely.
- Raw sugar can be subbed with maple sugar or coconut sugar. Regular white sugar will also work.
- Oat milk is the best vegan milk for baking because it’s rich and most closely resembles whole dairy milk; cashew is another favorite. If all you have is almond or soy, that’ll work too.
- Use virgin coconut oil if you like the taste of coconut; use refined oil if you don’t. You can also sub it with avocado oil or organic canola.
- Serving Size: 1 muffin
- Calories: 220
- Fat: 11.2 g
- Carbohydrates: 27.7 g
- Fiber: 2.1 g
- Protein: 4.4 g
Keywords: vegan, blueberry, almond flour, muffins, healthy