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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 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 3/4 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 YOU FREEZE LEMON BLUEBERRY MUFFINS?
Absolutely! They 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.
Love muffins? Here are more you may like:
I’D 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.
Lemon Blueberry Muffins
Ingredients
Lemon Coconut Sugar
- 2 teaspoons lemon zest , loosely packed
- 3 tablespoons granulated sugar
Lemon Blueberry Muffins
- 2 1/4 cups all-purpose flour * see note
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup soy milk (or any plant-based milk)
- 1/2 cup non-dairy yogurt , unsweetened or plain
- 3/4 cup granulated sugar
- 7 tablespoons grapeseed oil or any neutral flavored oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/3 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 3/4 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
- No Knead Artisan Bread Recipe - March 25, 2020
- How to Make Cashew Milk - March 19, 2020
- Vegan Granola Bars - March 16, 2020
Mariana
Can you cook these in the little muffin tin? And if so how long in the oven? Gluten free flour with same measurements will work? I bought a flour blend.
Melissa Huggins
Hi Mariana, It should work in a mini muffin tin, but I’m not exactly sure how long. I would probably cut the cooking time in half. I haven’t tried these with gluten-free flour, so I’m not sure how they will turn out. I would probably try a 1.1 GF flour. I’d love to hear how they turn out if you give them a try. 🙂
Danielle Flear
Hi, could I use self raising flour (UK) instead of the all purpose flour? And cut down on the baking powder?
Melissa Huggins
Hi Danielle, unfortunately, I haven’t tried it, but I believe it should work. However, I don’t know how much baking powder to cut down. I wish I could be more help. I’d love to hear how they turn out if you try them. Thanks for stopping by 🙂
Emily
These muffins were easy, quick, and delicious! They’re moist and cute. I personally will add more lemon next time, but other than that they were perfect. My one complaint (which isn’t a big deal at all) is that they’re a little pale in color. I like muffins with that golden brown color, but these were on the paler side. Not a big deal at all though. I made them yesterday and I’m gonna make them again TODAY because they’re so yummy and easy 🙂
Melissa
These muffins are the absolute best!!!
Melissa Huggins
I’m so glad you liked them! Thank you so much 🙂
Carlee
Holyyyyyy heck these are so good. I will make these every week now! I used frozen organic wild blueberries and they worked great.
Melissa Huggins
Hi Carlee, I’m so glad you liked them. Thank you for giving them a try 🙂
Julia
Hi! I was wondering if I could edit the temperature on this recipe? I want to cook the muffins at 325 degrees Fahrenheit, how long would I adjust the time for. Thanks for your help!
Melissa Huggins
Hi Julia, I haven’t tried these muffins at a lower temperature, so I’m not sure. I wonder if they will still rise well baking that low. I wish I could be more help. I’d love to hear how they turn out for you. Thank you for stopping by 🙂
Cookie
BEST
Melissa Huggins
Thank you so much 🙂
JoAnne
Just made these and WOWWZER, they are amazing. I had no regular sugar, so I used organic coconut sugar. Thank you for sharing your amazing recipes. Love them.
Melissa Huggins
Such a nice compliment! Thank you for giving them a try and sharing your feedback. Glad they worked out with the coconut sugar. 🙂
Robyn
Delicious!! Made these using frozen Blueberries and they turned out great. Very light and tasty. I made them for my friends at work and choose this as a couple of them are vegan but everyone snapped them up.
Thanks for the great receipe.
Melissa Huggins
This is such a nice compliment! So glad everyone liked them. Thank you 🙂
Cookie
Loved these muffins! I made sure to double the lemon sugar topping.. Best part of the muffins too! I used fresh picked blueberries from my bff’s house that made this even better. I didn’t use traditional cupcake/muffin pan to bake mine in. I used more shallow pans to give me more of a muffin top baked good.
Cookie
I totally forgot to rate it ⭐⭐🌟🌟🌟
Melissa Huggins
Thank you so much for the rating. It means a lot to me 🙂
Melissa Huggins
I’m so happy that you enjoyed them! So nice to have fresh berries from your friend. Thank you for giving them a try and sharing your feedback 🙂
Donna
An you sub out the oil for anything? And the sugar?
Melissa Huggins
Hi Donna, I’ve only tested it with these ingredients. You can try adding more yogurt and omit the oil, but I just can’t be sure of the outcome. I do have oil-free muffins on my site if you’re interested. You can use coconut sugar, but they might not be sweet enough. I wish I could be more help. I’d love to hear how they turn out for you. 🙂
Amy Smith-Faczan
Very good recipe! I didn’t have yogurt so I used canned coconut milk and they still turned out delicious.
Thanks for posting!
Melissa Huggins
This is so nice to hear! I’m glad the coconut milk turned out nicely, too. Thank you for making them! 🙂
Elena Balsamo
What can I substitute the yogurt with.
Melissa Huggins
Hi Elena, you can replace it with the same amount of non-dairy milk. The yogurt yields a fluffier texture, but it will still be delicious with just milk. Thanks for stopping by.
John Marris
Wow!…how lovely recipe it is…..I will try this at home.Thanks.
mhuggs
Thank you, John. They are really easy to make and delicious. Let me know how they turn out 🙂