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.
What to serve with these vegan lemon blueberry muffins
If you’re serving these at a brunch party and would like another option to add to the muffin basket, try these sweet, moist, flaxseed muffins. They’re easy to make, filling, and freezer friendly.
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 vegan lemon blueberry 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.
How to make them
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.
Add the whole wheat flour and baking powder, then mix to combine.
Gently stir in the blueberries.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake the 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.
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
- These lemon popsicles are a tasty and refreshing treat.
- This chickpea flour omelette is a filling and delicious vegan breakfast idea.
- These chocolate covered pineapple rings are perfect for entertaining.
- These whole wheat cupcakes are a nutritious option for birthday parties and other special occasions.
Vegan Lemon Blueberry Muffins
- Muffin Pan
- Paper baking cups
- 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
- 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.
- 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.