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+ servings
One vegan blueberry muffin in a yellow paper cup another muffin in the back ground

Vegan lemon blueberry muffins

This easy vegan blueberry and lemon muffins recipe is a must-try by every foodie. Bursting with the juices of blueberry and freshness of lemon they are hard to resist.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Baking time 25 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 193kcal


  • 2 cups all purpose flour
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup + 2 tablespoons granulated sugar adjust as per taste
  • 1 cup soy milk you can also use any other plant based milk of your choice.
  • 1.5 cups blueberries fresh or frozen
  • Zest of 1 lemon
  • 1/2 cup lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons canola oil


  • Add apple cider vinegar to the soy milk, mix and keep aside for a few minutes.Let the milk curdle.
  • In a bowl mix all purpose flour, baking powder, baking soda, and salt.
  • In another bowl mix granulated sugar, canola oil, lemon zest, lemon juice and vanilla extract. Add the curdled soy milk and mix.
  • Add dry ingredients to the wet ingredients and mix nicely.
  • Finally, add the blueberries and gently fold.
  • Put the batter in muffin molds and bake in a pre-heated oven for around 25-30 minutes at 180 degrees Celcius.
  • Once done, take out the baking tray and allow the muffins to cool on a cooling rack for a few minutes. Enjoy!


  • You can use both fresh and frozen blueberries to make them. However, if using frozen, don't thaw them otherwise the batter will change its color when mixed with thawed berries.
  • The batter of muffins should be on the thicker side otherwise the berries will settle at the bottom and won't get distributed properly.


Calories: 193kcal