Vegan Blueberry Muffins – Simple Green Smoothies
Vegan blueberry muffins are quickly becoming my new fav treat! They are moist, light, fluffy and super easy to make. I have made them into muffins as well as “bread” in an 8 x 8 pan and they are delicious both ways! Vegan lemon blueberry muffins are a great baked good to bring to your next brunch or book club.
My kids love muffins so recipes like this one are a win in my book when they aren’t too sweet yet still taste like a treat. I’ve gone dairy-free with this recipe and it hasn’t compromised the taste, flavor or texture of these gorgeous muffins.
Table of Contents
While most of the ingredients are pretty standard for baked goods, I swapped out a few in favor of plant-based options. Typical blueberry muffins use sour cream or yogurt and milk while mine use a dairy-free milk option and coconut oil.
- Oat milk: This unsweetened, plant-based milk is a creamy way to add liquid in this recipe. Use store bought or learn how to make your own oat milk.
- Fresh lemon juice: Used to help “curdle” the oat milk and create a vegan buttermilk.
- Lemon zest: This is an easy way to brighten up a recipe that uses berries. It enhances the flavor of the blueberries.
- Flour blend: A flour blend helps keep these muffins light while still getting some whole wheat flour into the equation. I use equal parts all-purpose flour and whole wheat flour.
- Dry ingredients: This recipe also uses baking powder (rising agent), baking soda (rising agent) and sea salt (flavor enhancer). I use both powder and soda since this recipe contains acid and needs extra help to rise properly.
- Maple syrup: I love using this natural sweetener in recipes to provide a buttery sweetness without using refined sugar.
- Melted coconut oil: This is my fav healthy fat to add to recipes and doesn’t weigh down the muffins.
- Vanilla extract: A bit of vanilla helps balance the brightness from the lemon zest.
- Fresh blueberries: Nothing beats fresh berries! I recommend using fresh over frozen in this recipe as frozen berries hold extra liquid and will weigh down the final product.
How do I achieve buttermilk without dairy? Easy! I learned how to make buttermilk on the fly years ago and applied that knowledge to plant-based milk and got a similar result. Take 1 cup of oat milk and mix in 2 teaspoons of fresh lemon juice. Let the mixture sit for 5-10 minutes to allow the lemon juice to curdle the milk and voila! You’ve got “buttermilk.”
I use this in almost any recipe that calls for buttermilk because it’s super easy and a less expensive + dairy-free alternative to buttermilk.
Vegan Blueberry Muffins Recipe
Let’s start baking! Before you get too far into the recipe, I recommend zesting the lemon. That way you’ve got the zest before you squeeze the lemon for the juice used in the buttermilk.
Another hot prep tip: set out the maple syrup and oat milk ahead of starting to give them time to warm up to room temperature. This will help them keep the coconut oil melted when mixing together. Ok, now we can bake:
Step 1: Preheat the oven to 375°F. Line a muffin tin with paper liners. Alternatively you can use parchment paper or olive oil to prep the tin.
Step 2: In a small bowl combine the oat milk and lemon juice. Set aside 5-10 minutes to allow milk to curdle.
Step 3: In a larger bowl combine flours, baking powder, baking soda and salt.
Step 4: In a separate bowl whisk together maple syrup, melted coconut oil, lemon zest and vanilla extract.
Step 5: Add oat milk mixture to wet ingredients and whisk until smooth.
Stir in dry ingredients until well incorporated yet be careful not to over-mix. Gently fold in the blueberries, taking care not to squish them while stirring.
Step 7: Spoon the batter into the prepped muffin tins, filling each cup about 3/4 full. Bake 20-25 minutes or until muffins are cooked through.
Now grab a cup of healthy coffee and settle in for some warm vegan lemon blueberry muffins. This recipe only takes 30 minutes, start to finish… so they’ll be ready to enjoy in now time!
My recipe uses oat milk (that I turn into “buttermilk!”) and coconut oil over sour cream and dairy milk traditionally used. And I dare you to taste the difference!
Yes, flax or chia eggs can easily be substituted in for eggs. Yet if you want to go truly vegan, still read the ingredient list on that boxed mix because it may still contain some hidden animal byproducts that you want to avoid.
I take 1 cup of oat milk and mix in 2 tsp fresh lemon juice. Once mixed let it sit for 5-10 minutes so that the lemon juice can curdle the milk. Then use as directed in your recipe. So easy!
More Vegan Baked Goods
I love not having to rely on eggs, butter and dairy milk to make a recipe delicious. There is a whole world of baked goods that are vegan, yet you wouldn’t even know it by the taste! If you loved my vegan lemon blueberry muffins recipe then give some of the below recipes a try:
Don’t forget to rate + review this recipe once you make it; I love getting your feedback!
Preheat oven to 375°F. Line a muffin tin with paper liners.
Zest 1 lemon and set aside.
In a small bowl combine oat milk and lemon juice. Set aside to allow milk to curdle.
In a larger bowl combine flours, baking powder, baking soda and salt.
In a separate bowl whisk together maple syrup, melted coconut oil, lemon zest and vanilla extract.
Add oat milk mixture to wet ingredients and whisk until smooth.
Stir in dry ingredients until well incorporated. Be careful not to over-mix; a few lumps are okay, Gently fold in the blueberries.
Spoon into prepared muffin tins, filling each cup about 3/4 full. Bake 20-25 minutes.
- Use room temperature oat milk and maple syrup so that the coconut oil doesn’t solidify when mixing together.
- Use fresh blueberries to avoid excess moisture in the batter.
- If you don’t have whole wheat flour on hand, you can use 2 cups total all-purpose flour.
- Store in an air-tight container on the counter for up to 4 days.
Calories: 173kcal, Carbohydrates: 30g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Sodium: 211mg, Potassium: 96mg, Fiber: 2g, Sugar: 10g, Vitamin A: 11IU, Vitamin C: 3mg, Calcium: 73mg, Iron: 1mg