clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Blueberry Lemon Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author: Alexandra Shytsman
  • 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


  1. Heat the oven to 400ºF. Line a muffin tin with paper cups (or lightly brush them with oil to prevent sticking).
  2. 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.
  3. 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.
  4. 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

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!