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Fluffy, fruity, with a hint of coconut taste, these Vegan Lemon Blueberry Muffins are perfect snacks/breakfast for all seasons, well, especially summer!
Besides chocolate cakes, Blueberry Lemon Cake is always my second favourite, especially the one I made. (wink wink)
So after a while, I had the craving again, but this time, it’s muffins instead, which are not only perfect as snacks but also suitable for breakfast.
I make them into mini muffins, about half of the size of regular muffins, so you can easily grab it and finish one in a few bites. If you want to make them into the standard size, just double the whole recipe and use a deeper/bigger muffin tray.
What’s special about these Vegan Lemon Blueberry Muffins?
- Fluffy, light, and not so sweet
- Gluten-free & Vegan, no dairy, no eggs
- Super easy to make, basically just mixing
Ingredients You Need
- Gluten-free plain white flour
- Almond flour
- Baking powder
- Baking soda
- Salt
- Organic cane sugar, can omit for not sweet version
- Desiccated coconut
- Extra-virgin coconut oil
- Maple syrup
- Unsweetened soy milk, room temperature
- Apple cider vinegar
- Fresh lemon
- Vanilla extract
- Fresh blueberries, or frozen
For substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Vegan Lemon Blueberry Muffins
- Mix gluten-free flour, almond flour, baking powder, baking soda, salt, sugar, and desiccated coconut in a big bowl.
- In another small bowl, mix coconut oil, maple syrup, soy milk, apple cider vinegar, lemon juice, and lemon zest together1.
- Pour the liquid mixture to the dry one. Use a whisk or a fork to incorporate them.
- Stir in about 2/3 of the blueberries.
- Divide the muffin mixture into the prepared muffin tray.
- Add the rest of the blueberries and some extra desiccated coconut on top.
- Bake at 175°C / 350°F for 20–25 minutes until a toothpick inserted in comes out clean.
- Transfer the muffin tray onto the wire rack to cool down. Can add additional icing glaze if you want. Enjoy!
How to Store Vegan Lemon Blueberry Muffins
Store these muffins in an air-tight container. They can last at room temperature for 1–2 days or 4–5 days in the fridge. If you’re living in a warmer country (like Taiwan), I will suggest storing them in the fridge or freezer.
Before serving, take them out from the fridge/freezer to let them come back to room temperature. You can reheat them in the oven for 3–5 minutes as well if you prefer.
Questions You Might Have
I don’t have gluten-free plain flour, what are the substitutions?
If you’re not keen on making these muffins gluten-free, you can just use plain flour (all-purpose flour) instead of the gluten-free flour.
Are there other substitutions for extra-virgin coconut oil?
I’d recommend using extra-virgin coconut oil for the best taste. But if you really don’t have it, you can use cooking coconut oil or neural-flavour oil, such as rapeseed oil or sunflower oil.
Can I make these muffins soy-free?
Yes, just swap soy milk with another plant-based milk, like almond milk or oat milk. Make sure to double-check the allergic information on the ingredients’ packages.
Final Words
These vegan lemon blueberry muffins are very fluffy and light, which is what my favourite summer snack usually looks like.
I personally don’t eat very sweet, so this is already a not-very-sweet version. But if you prefer sweeter ones (because I’m famous for making no-very-sweet snacks), you can always add another 2–3 tablespoons of sugar or icing on top, which makes them look so beautiful too.
I hope you will love these muffins as much as I do. Let me know if you have any questions or thoughts by commenting down below.
Happy baking! — Nora
More Vegan Breakfast Recipes:
- Summer Lemon Quinoa Granola (Vegan)
- Vegan Mushroom Quiche (gluten-free)
- The Best Vegan Gluten-free Pancakes (9 ingredients, NO bananas)
Vegan Lemon Blueberry Muffins (Gluten-free)
Ingredients
For the muffins:
- 100 g gluten-free plain white flour, * (¾ cup)
- 40 g almond flour, (a scant ½ cup)
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 Tbsp organic cane sugar, can omit for not sweet version
- 1 Tbsp desiccated coconut, plus more on top
- 2 Tbsp extra-virgin coconut oil, melted**
- 35 g maple syrup, 1 Tbsp + ¾ tsp
- 100 ml unsweetened soy milk, (¼ + ⅛ cup) room temperature***
- 1/2 tsp apple cider vinegar
- 1 Tbsp freshly squeezed lemon juice
- 1/4 tsp pure vanilla extract
- zest from 1 lemon
- 50 g fresh blueberries, or frozen****
Icing glaze (optional)
- 40 g icing sugar, powdered sugar
- 4 g water
Instructions
To make the muffins:
- Preheat the oven to 175°C / 350°F. Line a 6-cup muffin tray with muffin cups. This recipe makes 5 mini muffins. If you want to make bigger ones, just double the whole recipe.
- In a big mixing bowl, add gluten-free plain flour, almond flour, baking powder, baking soda, salt, sugar, and desiccated coconut. Use a fork or a whisk to mix them together.
- In another small bowl, add coconut oil, maple syrup, soy milk, apple cider vinegar, lemon juice, and lemon zest. Mix them with a whisk or a fork until they are combined.
- Pour the liquid mixture to the dry one. Use a whisk or a fork to incorporate them all together until no flour can be seen.
- Stir in about 2/3 of the blueberries.
- Divide the muffin mixture into the prepared muffin tray. Add the rest of the blueberries and some extra desiccated coconut on top of the muffins mixture.
- Bake at 175°C / 350°F for 20–25 minutes until a toothpick inserted in comes out clean.
- Transfer the muffin tray onto the wire rack to cool down. Then use a fork or a palette knife to take out the muffins from the tray. Can add additional icing glaze if you want. Enjoy!
To make the icing:
- Mix the icing sugar with water in a small bowl until they incorporated. Then it's ready to use.
Video
Notes
- *Gluten-free plain flour: I like to use this gluten-free plain white flour. You can also use 1-1 gluten-free baking flour. If you’re not kin on making gluten-free muffins, you can just use all-purpose flour.
- **Extra-virgin coconut oil: You can also use cooking coconut oil or another neutral-flavour oil, such as rapeseed oil or sunflower oil. But I recommend using extra-virgin coconut oil for the best taste.
- ***Soy milk: I personally like to use soy milk. You can also use another plant-based milk, like almond milk or oat milk.
- ****Blueberries: I’d recommend using g fresh blueberries because they won’t dye the batter. But if you only have frozen ones, just let them stay in the freezer until you’re ready to add them in.
- The Size of the muffins: I make them into mini muffins, about half of the size of regular muffins, so you can easily grab it and finish one in a few bites. If you want to make them into the standard size, just double the whole recipe and use a deeper/bigger muffin tray (jumbo muffin tray).
- Storage: Store these muffins in an airtight container. They can last at room temperature for 1–2 days or 4–5 days in the fridge. Before serving, take them out from the fridge/freezer to let them come back to room temperature. You can reheat them in the oven for 3–5 minutes as well if you prefer.
- Recommended equipment: I love using Tasty Hand Grater and Pyrex Mixing Bowls (affiliate links). For more of my favourite baking tools and ingredients, please shop my pantry staples & kitchen tools.
