Vegan Lemon Blueberry Muffins

These vegan lemon blueberry muffins are sweet, tart, and delicious. They’re bursting with juicy blueberries and loaded with lemony flavor from plenty of fresh lemon juice and zest. These nutritious muffins are easy to make and freeze well, so they’re perfect for a make-ahead breakfast or snack.

Main ingredients and substitutions

Fresh blueberries are particularly delicious in these muffins but you can substitute frozen blueberries if you prefer. If using frozen, don’t thaw them before adding them to the batter.

Fresh lemon juice and zest give these muffins their zingy, lemony flavor. If you don’t have a fresh lemon you can substitute the zest and juice of any other fresh citrus fruit such as lime, orange, or even grapefruit (but since grapefruits are larger, just use the zest and juice of half a grapefruit).

This recipe calls for unsweetened applesauce. I used store bought applesauce but homemade works too as long as it doesn’t contain added sugar.

These muffins are made with whole wheat flour. I like to use sprouted whole wheat flour because it’s particularly nutrient dense. For a gluten-free version of these muffins you can substitute gluten-free oat flour instead of whole wheat flour.

I used extra virgin olive oil in these muffins. You can substitute melted coconut oil or any other type of oil you prefer.

Four muffins on a plate.

How to make these vegan lemon blueberry muffins

Start by preheating the oven to 350 degrees Fahrenheit, then add the lemon zest, lemon juice, unsweetened applesauce, maple syrup, extra virgin olive oil, pure vanilla extract, and salt to a large mixing bowl. Use a whisk to mix well.

Ingredients for muffins being whisked in a bowl.

Add the whole wheat flour and baking powder, then mix to combine.

Muffin batter being whisked in a large glass bowl.

Gently stir in the blueberries.

Thick muffin batter in a large bowl with a spoon.

Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.

Raw blueberry muffins in a pan.

Bake the vegan lemon blueberry muffins at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.

Let the muffins cool completely before removing from the pan and serving.

Blueberry muffins on a white plate.

Storage

Store these vegan lemon blueberry muffins in an airtight container in the fridge for up to five days or in the freezer for up to six months.

More vegan recipes to try

Vegan Lemon Blueberry Muffins

These vegan lemon blueberry muffins are sweet, tart, and delicious. They're an easy, nutritious, make-ahead breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Servings 12
Calories 160.9kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • The zest of one lemon
  • The juice of one lemon
  • 2 cups whole wheat flour (sprouted whole wheat flour is a particularly nutrient-dense option)
  • 1 cup unsweetened applesauce
  • 1 cup fresh blueberries (or substitute frozen blueberries – do not thaw first)
  • 1/2 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the lemon zest, lemon juice, unsweetened applesauce, maple syrup, extra virgin olive oil, pure vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
  • Add the whole wheat flour and baking powder, then whisk to combine.
  • Gently stir in the blueberries.
  • Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
  • Bake at 350 degrees Fahrenheit for 33 minutes.
  • Let the muffins cool completely before removing from the pan and serving.

Notes

  • Store these vegan lemon blueberry muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.

Nutrition

Serving: 1Muffin | Calories: 160.9kcal | Carbohydrates: 27.7g | Protein: 2.8g | Fat: 5.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Sodium: 121.4mg | Potassium: 128mg | Fiber: 2.7g | Sugar: 11.3g | Vitamin A: 14.4IU | Vitamin C: 1.4mg | Calcium: 62.3mg | Iron: 0.9mg