Soft, simple, and delicious, these Vegan Lemon Blueberry Muffins are sweet, bright, and easy to make for breakfast or dessert!
- 1 cup fresh or frozen blueberries
- 1 cup canned coconut milk (see note 1)
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- Juice of 1 large lemon or 2 small lemons
- 1 tbsp fresh lemon zest, optional
- 1/2 tsp lemon extract, optional
- 1/2 tsp vanilla extract
- 2/3 cup organic cane sugar or 3/4 cup coconut sugar
- 1–1/2 cups (about 250g) all purpose flour (see note 2) + 2 tbsp (optional, see note 3)
- 1–1/2 tsp baking powder
- 1/4 tsp sea salt
- Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius) and mix your flax egg in a small bowl.
- Add coconut milk, lemon juice, zest, lemon extract if using, vanilla extract, sugar, and finally your flax egg once it’s gelled to a large mixing bowl. Give everything a good stir until well incorporated.
- Now, sprinkle your flour, baking powder, and salt over the wet ingredients and stir it well, using your spatula to scrape the inside and bottom of the bowl while you stir so everything is well incorporated. The batter will be fairly thick.
- To keep your blueberries from exploding their juices into the raw batter (this step is optional): Add your just-rinsed fresh blueberries (so they’re still wet) or frozen blueberries to separate, medium bowl and toss them with about 2 tablespoons of flour so they’re covered in a light coat of flour.
- Gently fold your blueberries into your batter.
- Spoon into your muffin tin slots. filling about 2/3 of the way full. Do not overfill.
- Bake muffins for approximately 25 minutes. Insert a toothpick into the middle when they’re close to done. If it comes out clean or with a few moist crumbs on it, they’re done! Let them cool completely before removing them from the tin or glazing.
- If making optional blueberry glaze: Take about 1/2 cup frozen blueberries (or blueberry juice if you have it!) and heat them (I microwave them for about 1 minute). Add about 2/3 cup organic powdered sugar to a bowl and about 1 tablespoon of the blueberry juice (leave out the blueberries themselves–add them to a smoothie later or something). Now add just enough non-dairy milk to get everything to liquify. About 1.5 tablespoons for me. Most non-dairy milk will darken your glaze a bit, but if you have leftover coconut milk from the can that you used for the muffins, use that instead and your glaze should be a beautiful lavender color. Drizzle the glaze onto your muffins and enjoy!
- Store glazed or unglazed vegan lemon blueberry muffins in an airtight container for up to 5 days or freeze for up to 3 months. Make sure to wrap muffins very well in plastic or freezer safe wrap before freezing.
- Note 1: If you don’t want to use canned coconut milk, you don’t need to. The fat in it makes these muffins more fluffy, and you won’t taste the coconut, but you can use any non-dairy milk you like.
- Note 2: I used regular all purpose flour for this recipe. If you’d like to make this recipe gluten-free, use a one to one replacement. My favorite is King Arthur Measure for Measure Gluten-Free Flour, but Bob’s Red Mill 1:1 is also great.
- Note 3: To keep your blueberries from exploding their juices into the raw batter (this step is optional): Add your just-rinsed fresh blueberries (so they’re still wet) or frozen blueberries to separate, medium bowl and toss them with about 2 tablespoons of flour so they’re covered in a light coat of flour.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Oil-Free, Nut-Free, Soy-Free, Can be Gluten-Free, Can be Refined-Sugar-Free