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These Lemon Blueberry Muffins combine the juicy sweetness of blueberries with tangy notes of fresh lemon zest. They have a tender crumb with a lemon-sugar crusted topping and they are done in no time!
(This recipe was originally published here on March 8th, 2016. I refreshed the photos and simplified the recipe)
If you love fresh berries and lemony flavors, then you absolutely have to make a batch of these Lemon Blueberry Muffins. They are guaranteed to please your taste buds and brighten your day!
Especially, when they are right out of the oven with a pat of vegan butter on top! They even go nicely with Almond Cream Cheese or Berry Chia Seed Jam to make them extra fruitylicious!
You're going to LOVE the fluffy, moist and tender texture of these delicious muffins!
How to make Lemon Blueberry Muffins
(full ingredient amounts in recipe card below)
- First, you'll need to preheat your oven to 400 °F (200 °C). Now place 12 muffin liners in a standard muffin pan or lightly grease each slot.
- Now it's time to make the Lemon Sugar. It's SO easy to make and adds a lovely sugary crust on top of the muffins. Just rub lemon zest and sugar together with your fingers to combine. This will release the oils of the zest and create a wet sand texture.
- To a large bowl, add the flour, baking powder, baking soda, and salt. Now whisk to combine and set aside.
- To a medium bowl, add the non-dairy yogurt, milk, sugar, oil, lemon juice, lemon zest, and vanilla. Whisk to combine.
- Now add the wet ingredients into the dry ingredients. Using a spatula, fold the batter gently until just combined. Don't overwork it. The batter will be thick and lumps are normal. Gently fold in 1 cup of blueberries.
- Divide batter evenly into each slot about ¾ the way full (an ice cream scoop works great for this).
- Top with remaining blueberries and sprinkle with lemon sugar.
- Bake the muffins until they are slightly golden on top, about 18-20 minutes. Insert a toothpick into the middle of a muffin, if it’s mostly clean, then they're ready.
- Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
Can I use frozen blueberries for muffins?
Yes, frozen berries will work nicely and you don't need to thaw them first. You can coat them in flour to avoid the color from seeping into the batter (this is optional). You may need to increase the cooking time by 5-10 minutes too. Check for doneness around the 18-20 minute mark.
Can I freeze muffins?
Absolutely! These lemon blueberry muffins freeze and thaw really well. Just make sure to wrap them well to avoid freezer burn. They will last in the freezer for about 3-4 months.
More Muffin Recipes to Try
- Apple Cinnamon Baked Oatmeal Muffins
- Strawberry Banana Breakfast Muffins
- Vegan Protein Muffins
- Vegan Strawberry Muffins
I love to hear from you
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Lemon Blueberry Muffins
Ingredients
Lemon Sugar
- 2 teaspoons lemon zest , loosely packed
- 3 tablespoons granulated sugar
Lemon Blueberry Muffins
- 2 ¼ cups all-purpose flour * see note
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup soy milk (or any plant-based milk)
- ½ cup non-dairy yogurt , unsweetened or plain
- ¾ cup granulated sugar
- 7 tablespoons grapeseed oil or any neutral flavored oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ⅓ cups blueberries , divided
Instructions
Lemon Coconut Sugar
- In a small bowl, combine sugar and lemon zest using your fingers. It should resemble wet sand. Set aside.
Muffins
- Preheat oven to 400 °F (200 °C). Place 12 muffin liners in a standard muffin pan or lightly grease each slot.
- To a large bowl, add the flour, baking powder, baking soda and salt. Whisk to combine well. Set aside.
- To a medium bowl, add the milk, yogurt, sugar, oil, lemon juice, lemon zest and vanilla. Whisk to combine well.
- Now add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold batter gently until just combined. Don't overwork it. The batter will be thick and lumps are normal. Gently fold in 1 cup of blueberries.
- Divide batter evenly into each slot about ¾ the way full (an ice cream scoop works great for this). Top with remaining blueberries and sprinkle with lemon sugar.
- Bake the muffins until they are slightly golden on top, about 18-20 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
Notes
Nutrition
Jeannine Kobe
Great recipe, I always come back to it 🙂
Melissa Huggins
Hi Jeannine, I'm so glad you love it! Thank you for trying it and sharing feedback. 🙂
Ada McCoy
These muffins are so delicious. I had to put them in for about 4-5 min extra. So so good
Melissa Huggins
Hi Ada, I'm so glad you loved them! Thank you for trying them and sharing feedback. 🙂
Gabby
These turned out even better than I expected!! The lemon sugar on top of the muffins brought the perfect amount of sweetness, especially since I didn't have enough sugar for the muffin batter (oops!). Because this batter was so thick, I ended up piling the batter about a centimeter above the top of the muffin liners, and they came out with super big, round domes like you would find at a bakery. They did need a few minutes longer to bake, but I highly recommend!!!
Melissa Huggins
Hi Gabby, what a lovely compliment! Thank you for giving the muffins a try. 🙂
Linda
These were delicious!!! These muffins were light, fluffy, great texture, (but maybe a tiny bit on the sweet side for my preference - but that can be easily adjusted) but still so yummy. I did one batch with the blueberries, and another batch minus the berries but using almonds instead. This recipe is a keeper for sure.
Melissa Huggins
HI Linda, I'm so happy you loved them! Thank you for sharing feedback. 🙂
Jenny
So yummy! I am gluten free and vegan so I made this with a 1:1 gluten free flour. I had to bake them for 35 minutes and they were still a little gummy but I blame the oven 😀
I, too, ate some of the batter and I definitely had 2 immediately after they cooled off! Even my carnivore Dad liked them, and he usually doesn't like "that vegan stuff" 😂
Melissa Huggins
Hi Jenny, I'm so glad they worked out with the GF flour. So happy your dad loved them too! Thank you for trying them and sharing your feedback.
Kristin
Awesome lemon flavor! (I may have eaten spoonfulls of the batter, it was so good Lol) Love these and I’ll absolutely make them again 🙂
Melissa Huggins
LOL, sometimes we can't help it! Glad you enjoyed the recipe. Thank you for giving it a try and sharing your feedback. 🙂
Moo
I had tiny bit of yogurt and some lemons from my tree that I needed to use and found your recipe. Oh,my gosh....so yummy...used raspberries instead of blueberries and the muffins came out wonderfully moist and flavourful. Thank you so much for this great recipe.
Melissa Huggins
You are welcome Moo! Glad you enjoyed them and using raspberries sounds great!
Ashleigh Louise
Hello Melissa,
I am just wondering if I could swap out the non-dairy yogurt for anything else......? just trying to avoid a trip to the shops!
Melissa Huggins
Hi Ashleigh, you can replace it with a 1/2 cup more soy milk. Let me know if you have any other questions. Thank you for trying the recipe 🙂
Sherry
A family favorite! Every time I take these somewhere someone always asks for the recipe and there’s never a muffin leftover!
Melissa Huggins
That is great to hear Sherry! I am glad everyone enjoys them. Thanks for the great feedback. 🙂