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Vegan Lemon Blueberry Muffins (Gluten free, too!)

In need of a grab-and-go breakfast that’s satisfying and delicious, yet made with ingredients that are on the healthier side? Then you’ve come to the right place my friend, because these Vegan Lemon Blueberry Muffins will make your mornings easier and happier in a very delicious way.

Three vegan lemon blueberry muffins on a blue plate.

When our twin boys wake up, it’s go time. The faster breakfast is made, the sooner we can eat and then get on with the rest of our busy day. That’s why I created this recipe for Lemon Blueberry Muffins. A freshly baked batch of these beauties means breakfast is made and good-to-go for a few days. Woo hoo! I hope this recipe makes your mornings a little happier and easier, too.

Why this Recipe Works

  • These soft yet hearty muffins are actually great to eat any time of the day. Enjoy them for breakfast, an afternoon snack, or, as an after meal treat!
  • The lemon and blueberry flavor combination in these muffins is so delicious and refreshing.
  • The use of dates, almond flour, oat flour, and blueberries allows for muffins that are tasty but also packed with nutrients and fiber.
  • These fabulously tasty treats are completely dairy-free and vegan! The nondairy milk and lemon juice mixture actually works as a vegan “buttermilk” in this recipe, which helps create their fluffy and soft texture. No eggs needed, either!

How to Make Vegan Lemon Blueberry Muffins

  1. First, a little prep: preheat that oven to 350°F/177°C. Then, place cupcake liners (aka paper baking cups) in nine spots of your muffin tin.
  2. Then, zest one whole medium-sized lemon using a microplane or the side of your box cheese grater with the smallest holes. Set the zest aside for now.
Grated lemon and zest with a zester, on a wood board.

While you have that lemon handy, cut it in half width-wise and extract the juice so you have two tablespoon’s worth.  Add this juice to your blender base (I used the bullet type) along with the nondairy milk and set aside. You may notice your milk start to curdle a little bit but don’t worry – this is what you want.

  1. Next, add the dry ingredients to a medium-sized mixing bowl….
All dry ingredients and lemon zest mixed together in a mixing bowl.

… And stir until combined.

  1. Then, take 1/2 cup roughly chopped dates…
Chopped and pitted dates in a measuring cup.

…And add them to the blender base containing the milk and lemon juice. Add the vanilla extract, as well, and blend on high for a good 30 seconds to a minute or until the contents are completely liquified or at least decently smooth.

  1. This next part is super important: add the liquid concoction to the mixing bowl containing the dry ingredients and very gently, stir the ingredients together until just combined. Do not over mix.
  2. Then, fold in 1 cup of blueberries to this mixture.
  3. Spoon the batter into the lined spots on your muffin tin. To prevent overflowing muffins, only fill each spot about 2/3 full. Then, add 1-3 blueberries to the top of each muffin-to-be, to ensure each one shows the world that it is indeed, a blueberry muffin!
Raw batter and blueberries in a lined muffin tin.
  1. Lastly, it’s time to make the topping. Add the butter chunks, sugar and flour to a small bowl and mix it all together with a fork or your fingertips until all of the flour is mixed in with the butter pieces. Then, evenly distribute the topping mixture to the top of each muffin. This topping is fantastic because it adds a little crumbly, salty-sweet goodness to each muffin – YUM!
Raw batter and blueberries in a lined muffin tin with crumb topping added.
  1. Bake the muffins in your preheated oven for 19 – 20 minutes. As soon as they come out, make sure they’re done by inserting and removing a toothpick down the center of a couple different muffins. The toothpicks should exit the muffins batter-free (blueberry smudges don’t count!)
Baked lemon and blueberry muffins right out of the oven in muffin tin.

Allow the muffins to cool for 5-10 minutes before removing them from the tin. Feel free to admire the beauty of these muffins while you wait…

Looking for other great breakfast recipes using berries? Then you have to try my:

Close up of vegan and gluten free blueberry lemon muffin.

And that’s all there is to it! A hearty breakfast muffin loaded with protein, fiber, vitamins and juicy blueberries will now be waiting for you tomorrow morning.

I hope you love them as much as we do!

Vegan and gluten free blueberry lemon muffins on a plate with one cut in half.

Top Tips For Making The Best Vegan Lemon Blueberry Muffins

  • If you don’t want to use paper baking cups, silicone cups are a great, sustainable option.
  • This recipe can be made with fresh or frozen berries. If you can’t buy fresh blueberries, using the frozen type will work just fine, but may make your muffins a light blue color!
  • Do not over mix the batter. Muffins need to be treated gently so they bake up nice and light and fluffy. Be sure to mix the wet and dry ingredients only until they are just combined. Then fold in the berries just until they are evenly distributed throughout the batter.

Frequently Asked Questions

How do you make sure the blueberry and lemon muffins are gluten free?

Choose certified gluten free oat flour, then, check all remaining labels to ensure they’re gluten free as well. At this point, you have a 100% GF friendly recipe!

How long will vegan blueberry muffins last?

Homemade muffins will keep well on the counter out of direct sunlight for up to 3 days, or in the fridge for 10 days. Store in a container with a lid or plastic zipper bag to maintain their freshness.

Can you freeze vegan muffins?

Absolutely! Wrap each muffin individually in plastic wrap to keep them as protected as possible. Then place them altogether to a zipper plastic bag and gently squeeze out the excess air. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for an hour or so, and reheat in the oven or toaster, if you like.

Vegan Lemon Blueberry Muffins

Vegan and Gluten Free Lemon Blueberry Muffins

In need of a grab-and-go breakfast that’s satisfying and delicious, yet made with ingredients you can feel good about? A freshly baked batch of these beauties means breakfast is made and good-to-go for a few days.
4.5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: gluten-free, plant based, vegan
Keyword: blueberry and lemon muffins, dairy free muffins, eggless muffins, Vegan Blueberry Muffins, vegan muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins
Calories: 150kcal

Ingredients

DRY

  • zest of one medium-sized lemon about 2 tsp. worth
  • 1 c. oat flour (108 g) choose the certified gluten free type, if needed.
  • 3/4 c. almond flour or meal (84 g)
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 Tbsp. sugar

WET

  • 2 Tbsp. lemon juice (30 ml)
  • 1 c. nondairy milk (237 ml) such as almond, cashew, rice, or soy
  • 1/2 c. dates, pitted and roughly chopped
  • 1 tsp. vanilla extract 

BERRIES

  • 1 1/4 c. fresh or frozen blueberries, divided

TOPPING

  • 1  1/2 Tbsp. cold vegan butter, roughly chopped into 1/2-inch chunks (I use Earth Balance)
  • 1 Tbsp. sugar
  • 3 Tbsp. oat flour, use the certified gluten free type, if needed

Instructions

  • First, a little prep: preheat that oven to 350°F/177°C. Then, place cupcake liners (aka paper baking cups) in nine spots of your muffin tin.
  • Then, zest one whole medium-sized lemon using a microplane or the side of your box cheese grater with the smallest holes.  Set the zest aside for now.
  • While you have that lemon handy, cut it in half width-wise and extract the juice so you have two tablespoon's worth.  Add this juice to your blender base (I used the bullet type) along with the nondairy milk and set aside. You may notice the milk start to curdle a bit, but don't fret! This is actually what you want.
  • Next, add the dry ingredients to a medium-sized mixing bowl and stir until combined
  • Take 1/2 cup roughly chopped dates and add them to the blender base containing the milk and lemon juice. Add the vanilla extract as well, and blend on high for a good 30 seconds to a minute or until the contents are completely liquified or at least decently smooth.
  • This next part is super important: add the liquid concoction to the mixing bowl containing the dry ingredients and very gently, stir the ingredients together until just combined. Do not overmix.
  • Then, add 1 cup of blueberries to the mixture and very gently fold them in.
  • Spoon the batter into the lined spots on your muffin tin.  To prevent overflowing muffins, only fill each spot about 2/3 full. Then, add 1-3 blueberries to the top of each muffin-to-be, to ensure each one shows the world that it is indeed, a blueberry muffin!
  • Finally, it's time to make the topping. Add the butter chunks, sugar and flour to a small bowl and mix it all together with a fork or your fingertips until all of the flour is mixed in with the butter pieces. Then, evenly distribute the topping mixture to the top of each muffin.  This topping is fantastic because it adds a little crumbly, salty-sweet goodness to each muffin – YUM!
  • Bake the muffins in your preheated oven for 19 – 20 minutes.  As soon as they come out, make sure they’re done by inserting and removing a toothpick down the center of a couple different muffins. The toothpicks should exit the muffins batter-free (blueberry smudges don’t count!)
  • Allow the muffins to cool for 5-10 minutes before removing them from the tin.  Feel free to admire the beauty of these muffins while you wait.

Video

Notes

  • If you don’t want to use paper baking cups, silicone cups are a great, sustainable option.
  • This recipe can be made with fresh or frozen berries. If you can’t buy fresh blueberries, using the frozen type will work just fine, but may make your muffins a light blue color!
  • Do not over mix the batter. Muffins need to be treated gently so they bake up nice and light and fluffy. Be sure to mix the wet and dry ingredients only until they are just combined. Then fold in the berries just until they are evenly distributed throughout the batter.
  • Homemade muffins will keep well on the counter out of direct sunlight for up to 3 days, or in the fridge for 10 days. Store in a container with a lid or plastic zipper bag to maintain their freshness.

Nutrition

Calories: 150kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g
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Comments

Cecilie Christensen

I made these today and wow they are so wonderful. I really love them and it is definitely not the last time i will make them

Reply

Audrey Dunham

So happy you like them, Cecilie! Thanks for taking the time to comment.

Reply

Michele Bohlmann

Would it be OK to use skim milk in this recipe instead of almond milk?

Reply

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