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close up side view of two stacked vegan blueberry muffins with the top one cut in half.

Vegan Blueberry Muffins

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5 from 1 review

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 18 muffins 1x
  • Diet: Vegan

Description

These Vegan Blueberry Lemon Muffins are the perfect on-the-go breakfast or snack. We won't blame you if you can't stop at just one. Bonus: they're also gluten free!

Ingredients

Scale
  • 1/2 cup vegan butter, softened
  • 1 cup granulated cane sugar
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • ½ cup unsweetened applesauce
  • 2 cups gluten free all purpose flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp fine kosher salt
  • 1 cup nondairy milk (we used oat milk)
  • 2 1/2 cups fresh blueberries, washed and patted dry + 1 tbsp gluten free flour
  • Coarse sugar for topping

Instructions

  1. Preheat oven to 350˚F. Line two muffin tins. 
  2. In a large mixing bowl, stir together gluten free flour, oat flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl or stand mixer, cream butter and sugar until light and fluffy. Add in vanilla extract, lemon juice and zest and applesauce and continue mixing.   
  4. Add about 1/3 of dry mixture to wet mixture, then alternate with about 1/3 of the milk. Continue alternating until you add in all of the flour mixture and milk. 
  5. In a small bowl, toss blueberries in 1 tbsp of flour to coat (this prevents them from sinking to the bottom of the muffins). 
  6. Gently fold the blueberries into the batter. Fill each muffin tin almost to the top, then sprinkle with coarse sugar. Bake for 29-31 minutes, until toothpick comes out clean. Let cool completely before enjoying. 

Notes

Don't want to make these gluten free? Substitute the gluten free all purpose flour and oat flour with 2 1/2 cups of regular all purpose flour. 

Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs and gluten, these vegan and gluten free blueberry muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP.

Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture. 

Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days. 

Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 163
  • Sugar: 13.6 g
  • Sodium: 180 mg
  • Fat: 5.4 g
  • Carbohydrates: 28.1 g
  • Fiber: 1.7 g
  • Protein: 1.5 g

Find it online: https://www.crowdedkitchen.com/blueberry-lemon-muffins-vegan/