Vegan Blueberry-Lemon Muffins

These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla. Super easy to make! (No special equipment needed.)

One of the best things about brunch 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, 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. They’re 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.

What Makes These Muffins So Magically Fluffy

Almond flour! Most traditional muffins are made with wheat flour, which creates dense, chewy results (not that there’s anything wrong with that!). Almond flour, on the other hand, is rich (thanks to the healthy fats in almonds) and fluffy. Using a combo of wheat and almond creates light and airy, moist-textured muffins. Some wheat flour is necessary though, to give the muffins structure (i.e. gluten).

Key Ingredients + Substitutions

• All-Purpose Flour: Gives the batter structure.
• Almond Flour: Makes these muffins super light and fluffy, and adds a bit of protein.
• Raw Sugar: Can be subbed with maple sugar or coconut sugar. Regular white sugar also works.
• Baking Powder: Essential for making muffins rise in the oven.
• Blueberries: Use fresh or frozen.
• Lemon Zest: This OXO zester is the best for zesting citrus. 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 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 coconut oil if you don’t. You can also sub with avocado oil.

How to Make Vegan Blueberry Lemon Muffins

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together both flours, sugar, baking powder, and salt. Then add the 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.

Step 2: Mix the Wet Ingredients

Separately, combine the milk, oil, and vanilla. Then 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. Be careful not to overmix.

Step 3: 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.

More Vegan Baking Ideas…

• Sun-Dried Tomato Scones
• Carrot Oatmeal Cookies
• Cake Salé (Savory Snack Cake)
• Vegan Miso-Tahini Brownies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.