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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.
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
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. 🙂