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+ servings
Four muffins on a plate.
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5 from 1 vote

Vegan Lemon Blueberry Muffins

These vegan lemon blueberry muffins are sweet, tart, and delicious. They're an easy, nutritious, make-ahead breakfast or snack.
Prep Time12 mins
Cook Time33 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 160.9kcal


  • 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.


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