Packed with blueberries and lemon in every bite! These delicious soft muffins are the perfect vegan healthy snack!

Best Vegan Blueberry Muffins

I am one of those Mom’s. You know, the kind that gets emotional when the season shifts to preparing for the start of a new school year. There is just something about making a batch of the Best Blueberry Muffins and sending them along in my son’s lunch that gives him a little piece of home while he’s away at school.

Blueberry Muffins just have this special way of welcoming new neighbors, comforting someone who needs cheer, fitting in perfectly at picnics, and being just the thing you need for a snack!

The soft batter with juicy blueberries and lemon juice swirled into it make for a really pleasant muffin eating experience. There is something about the great flavor that really makes you slow down and savor these!

This is one of my families all-time favorite recipes. Nobody will even notice they are vegan! If you love blueberries as much as we do, make sure to try this Easy Vegan Blueberry Crisp or this No Churn Blueberry Cheesecake Ice Cream, too!

What You’ll Need:

• 1 cup Unsweetened Vanilla Almond Milk
• 1 tsp + 1 tbsp Lemon Juice
• 2 cups Flour
• 2 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup + 2 tbsp Sugar
• 1/4 cup + 2 tbsp Oil
• 1 tsp Vanilla Extract
• 2 cups Fresh Blueberries

How to Make the Best Blueberry Muffins

• Preheat the oven to 375 degrees. Line a muffin tin with baking cups.
• In a small bowl, combine 1 cup unsweetened vanilla almond milk and 1 tsp lemon juice. Set aside and allow the milk to curdle. By the time you are done combining the rest of the ingredients, the milk will be ready!
• In a large bowl, combine 2 cups flour, 2 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside. 
• In a separate bowl, mix together 1/2 cup + 2 tbsp sugar, 1/4 cup + 2 tbsp oil, 1 tbsp lemon juice, and 1 tsp vanilla extract. After well mixed, add the milk mixture and stir to combine. 
• Stir in the dry ingredients until well mixed. Don’t over mix, lumps are okay.
• Gently fold in blueberries. 
• Spoon into muffin cups evenly, right to the top. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. 
• Remove from the oven and allow muffins to cool before removing from the pan. 

More Muffin Recipes:

• Vegan Banana Chocolate Chip Muffins with Peanut Butter
• Best Strawberry Muffins + VIDEO
• Apple Cinnamon Muffins
• Vegan Pumpkin Cream Cheese Muffins
• Chocolate Zucchini Donut Muffins
• Zucchini Cream Cheese Muffins
• Cinnamon Sugar Donut Muffins
• Maple Pecan Banana Muffins
• Peach Cobbler Muffins
• Chocolate Spinach Banana Muffin

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Best Blueberry Muffins

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Best Blueberry Muffins, packed with blueberries and lemon in every bite! These delicious soft muffins are the perfect vegan healthy snack!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 cup Unsweetened Vanilla Almond Milk
• 1 tsp + 1 tbsp Lemon Juice
• 2 cups Flour
• 2 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup + 2 tbsp Sugar
• 1/4 cup + 2 tbsp Oil
• 1 tsp Vanilla Extract
• 2 cups Fresh Blueberries

Instructions

1. Preheat oven to 375 degrees. Line muffin tin with baking cups.
2. In small bowl, combine almond milk and 1 tsp lemon juice. Set aside to allow milk to curdle.
3. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
4. In separate bowl, mix together sugar, oil, 1 tbsp lemon juice, and vanilla extract. Add milk mixture and stir to combine. Stir in the dry ingredients until well mixed. Don't over mix, lumps are okay.
5. Gently fold in blueberries.
6. Spoon into muffin cups evenly, right to the top. Bake 20 minutes, or until a toothpick inserted in the middle comes out clean. If additional time is needed, add only in 1 minute increments. This will help to make sure the muffins aren't over baked.
7. Remove from the oven and allow muffins to cool before removing from the pan.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 236mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 3g