Vegan Baking and Sweets/ Vegan Muffin Recipes/ Vegan Recipes

Lemon Blueberry Muffins

Lemony Blueberry Muffins

These subtly lemon-flavored vegan blueberry muffins are perfect for making on cool summer evenings during blueberry season, or any time of year with frozen organic blueberries. The double twist of lemon juice and zest (finely grated peel) is what makes them shine. Photos by Evan Atlas.

Makes: one dozen

  • 2 cups whole wheat pastry flour or light spelt flour
  • 2 tablespoons wheat germ or ground flaxseeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup natural granulated sugar or coconut sugar
  • 1 cup unsweetened applesauce
  • 2 tablespoons safflower oil
  • 1/4 cup plain or vanilla rice milk or almond milk, or as needed
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest, optional but highly recommended
  • 1 cup fresh blueberries (or frozen blueberries, unthawed)
  • 1/2 cup finely chopped walnuts or sliced almonds, optional
  • Unsweetened shredded coconut for topping, optional

Preheat the oven to 350 degrees F.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the flour mixture and pour in the applesauce, oil, enough rice milk to make a smooth, stiff batter, and the lemon juice and optional zest. Stir together just until thoroughly combined.

Stir in the blueberries, then divide the batter among 12 foil-lined muffin tins. Sprinkle the optional walnuts or almonds and/or natural granulated sugar evenly over the tops of the muffins.

Bake for 20  to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.

Vegan Lemony Blueberry Muffins

Lemony Blueberry Muffins

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  • Reply
    Seasonal Eating: A Bounty of Blueberries | One Green Planet
    June 15, 2011 at 11:02 am

    […] overlap with the desire to turn on the oven, but find a cool morning or evening to make fresh blueberry muffins, cakes, cobblers, and crumbles. Or make a stove-top crumble using the recipe […]

  • Reply
    April 12, 2013 at 7:51 pm

    so good, eating one right now

  • Reply
    May 2, 2013 at 4:37 pm

    Glad you enjoyed it, and sorry for the delayed response!

  • Reply
    MaryAnn Flood
    May 5, 2013 at 11:28 am

    this will help me get back on my vegan way of eating…..I’ve fallen off and I’m not happy with myself & having a really hard time staying on track; especially eating out.

    • Reply
      May 5, 2013 at 11:40 am

      That’s what we’re here for, MaryAnn. And I’m pretty sure you’re on VegKitchen’s Facebook page, where we give ideas for easy and healthy recipes several times a day!

  • Reply
    March 22, 2014 at 11:47 am

    The instructions mention yogurt, which isn’t included in the list of ingredients. Did you intend to say apple sauce?

    • Reply
      March 22, 2014 at 11:51 am

      Dru, thanks for the catch. I had non-dairy yogurt as an option, but deleted it in favor of the applesauce. Much easier to obtain a 1-cup quantity; and while I do like coconut yogurt, it’s very expensive. And soy yogurt — I just find that unappealing.

  • Reply
    March 22, 2014 at 12:54 pm

    why is it when i share off from your page here that the pic of the item is not showing up, but a pic of a diff item shows up instead?

    • Reply
      March 22, 2014 at 1:01 pm

      Pam, are you talking about Facebook, or Pinterest? If Facebook, it’s some sort of glitch on their end. Which is why I usually just post the correct photo as a jpeg, unless I’m being lazy. I should continue to do that. But if you’re talking about sharing off the site, and having a similar issue, let me know. It would be a separate kind of problem.

  • Reply
    Christine McMahan
    March 22, 2014 at 4:51 pm

    I have never used foil liners just paper liners, is there a difference in how they come out?
    Love your recipes!!

    • Reply
      March 22, 2014 at 4:52 pm

      Thank you, Christine! I just find the foil liners less sticky, but if paper liners work for you, that would be fine.

  • Reply
    March 23, 2014 at 1:30 pm

    Hi Nava, just made a batch, but had to make some subs…
    no whole wheat flour, so took 8 cups AP, added 2 cups bran and 3/4 cup germ
    no apple sauce, so I diced 2 medium sized Empire apples, and micro waved for 5 minutes, left the peel on, but think next time might peel them
    regular cooking oil
    3/4 each of blue berries and rasp berries.. when microwaved to thaw they made a cup, with a 1/2 tbsp of juice that I put in the mix…

    the batter turned a deep purple when adding the berries, as is the muffins ;D took a bit longer than 25 min, and could have gone longer I think, but all in all, a good recipe to work with… Thx
    oh, and I found you via a FB link from a friend… who posts recipes… 😉 going to look at the Chocolate raspberry banana smoothie, looks great ;D

  • Reply
    March 23, 2014 at 1:34 pm

    PS, no foil or paper liners, so went the olde fashioned way, a bit of butter around inside the muffin tins; I’m well over the hill and looking down the other side 😀 always on the lookout for healthy, safe food, that my Dr would approve of 😉 now if we can just get rid of winter so I can get out in the garden 😉 sw

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