Vegan Blueberry Lemon Muffins

These perfectly sweet Vegan Blueberry Lemon Muffins are so moist, amazingly delicious and what not. Make them for breakfast or snack on them in your tea time they are always a winner.

Summer, fresh berries, and berry muffins are interrelated, whenever there are some fresh blueberries in the fridge Its so natural to crave for the moist and flavorful muffins. So here I come up with a deliciously appealing vegan blueberry lemon muffin recipe. They are a long-time family favorite and always a crowd-pleaser. If you are craving some cinnamon muffins, you can try these delicious vegan muffins, you will love them.

Ingredients You Need 

• Soy Milk: I am using soy milk but if you want you can try almond or oat milk. Try to avoid coconut milk. 
• Oil: Oil will make super moist muffins. And you won’t even miss the butter taste in these blueberry lemon muffins. I am using canola oil, you can use any tasteless plant-based oil.
• Lemon Juice: This will not only add a lemon flavor to your muffin but also help to curdle the almond milk. 
• Vanilla Essence 
• Sugar: White granulated sugar, brown sugar, raw sugar can be used for the recipe. For a healthier version try coconut sugar. 
• All-Purpose flour: If you want to make it gluten-free you can use a gluten-free flour blend in a 1:1 ratio. 
• Baking Powder and Baking Soda: As we are not using eggs this baking powder and baking soda ratio will give the best rise to your muffins. 
• Salt 
• Blueberries: Fresh blueberries are used in this recipe but it doesn't mean you can't try this recipe in winters. Fresh and frozen berries bot can be used for this recipe without making any difference.  
• Lemon Zest: These small lemon zest particles will take your muffins to next level of taste and flavor. They are not optional they are a Must.

How to Make Vegan Blueberry Lemon Muffins 

1. Preparation: Preheat the oven at 375F. Preheating the oven always makes a difference. Never bake anything without preheating. This will give the best rise to baking. Next line a cupcake baking tray cupcake liner. And if you are using nonstick muffin tin spray it with oil so your muffins, come out without sticking to the surface. I am using Silicon cupcake liners you can use paper one too. 
2. Mix all Wet Ingredients:  In a large mixing bowl combine soy milk, oil, lemon juice, and vanilla essence. Next, add sugar and mix until well combined. 
3. Combine Dry Ingredients: Now swift in All-purpose flour, baking powder, baking soda, and salt. Mix with a spatula. Do not Over mix. 
4. Prepare Blueberries: In another bowl add a tablespoon of flour to fresh blueberries and coat them evenly this will help berries to prevent them from sinking into the better. 
5. Add Fresh Ingredients: Next, add blueberries and lemon zest to the batter and gently fold them. Make sure you do not overmix them. 
6. Fill the Muffin Cups and Bake:  Spoon the batter into muffin liners and make sure to fill each cup about ¾ full. Sprinkle some more lemon zest on top. Bake for 25-30 minutes. Remove from the heat and allow muffins to cool down before coming out of the tray.

Sugar Lemon Glaze

This Sugar Lemon glaze complements the vegan lemon blueberry muffins in the best way possible. To make this perfect glaze simply mix powder sugar with few drops of lemon juice and mix until getting the desired consistency.

Serving and Storage 

These blueberry lemon muffins taste incredibly delicious with a cup of coffee or tea. You can enjoy them for your breakfast, mid-day snack, or brunch parties. They are always a crowd-pleaser. Serve them warm right out of the oven or cold they are equally good.

They won't last long but still, if you want to store them for a quick on-the-go breakfast, they will be good to go for about 3 to 5 days in an airtight container at room temperature. You can also freeze these muffins for up to 3 months. To thaw, simply leave them at room temperature for few hours.

Tips and Tricks 

1. Always measure your flour with a measuring cup and flat its surface with the back of a spoon to get the exact amount of flour. If you add excess flour it can make your muffins crumbly. 
2. As they are egg-free muffins do not compromise on baking powder and baking soda ratio and make sure they both are fresh and not expired.   
3. Do not overmix your batter. Overmixing the batter will make your muffins dense.  
4. Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown. 
5. When mixing the lemon zest into your batter, make sure that it is evenly distributed through your batter and doesn’t clumps up and form clusters of lemon zest in a muffin. 
6. For frozen both kinds of blueberries will be fine for this recipe. If they are frozen, do not defrost them before mixing into the batter. Simply pat dry and mix.

Substitutions 

1. Make these vegan lemon blueberry muffins gluten-free by using gluten-free blend flour in a 1:1 ratio. 
2. Make them oil-free and substitute oil with apple sauce or peanut butter in the same ratio.  
3. You can make these muffins with other berries like strawberries, raspberries, and blackberries. 
4. You can also add chocolate chips, chopped peanuts, or walnuts in the place of lemon zest to try some fun flavors.

More Vegan Breakfast Ideas 

If you like these vegan muffins you might also like  

• Vegan Coffee Cake
• Vegan Galette
• Vegan Pumpkin Scones
• Jame Crumble Bars

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.