Vegan Lemon Blueberry Muffins

You don't need to follow a gluten-free or vegan diet to love these muffins! They will delight people with all dietary needs and preferences!

Vegan Lemon Blueberry Muffins

Soft, moist, packed with juicy blueberries and a hint of lemon!

A few weeks ago I shared that we upgraded our favorite Gluten-Free Blueberry Muffins with Lemon and that if possible, the  Lemon Blueberry Muffins were even better!

Both those recipes call for 3 egg and so many of you asked for an egg free adaptation that I had to give it a try.

If a recipe calls for 1 egg, I can almost always make a quick substitution with flax egg.  If you haven’t made flax egg, it’s super easy! Just 1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water, mix it and let sit for 5-10 minutes.  It thickens and can be substituted one for one most of the time.

But in this case, with 3 eggs, I had to play around a bit.

The first batch I made tasted great flavor-wise but were a little dense.  Not so dense that we didn’t eat them all though…

Next time round, I added I added some baking soda and almond milk (you could used dairy free milk of choice if nut free) and it all worked brilliantly!

These vegan muffins are soft and moist, and still bursting with blueberries and a hint of lemon… so good that my husband keeps asking what’s in them!

Here’s what’s in them– real, whole food ingredients:  gluten-free flour (we use GFJules flour affiliate link), baking powder, baking soda, salt, cane sugar (you could substitute coconut sugar), dairy free butter,  dairy free yogurt (we used almond milk yogurt), flax egg, almond milk, fresh lemon juice, freshly grated lemon zest, vanilla extract, blueberries and turbinado sugar for topping.

This combination works together so well together! The muffins are light and fluffy, full of juicy blueberries and have a hint of lemon that is so fresh tasting!  And the texture is so perfectly soft and wonderful.

If you are nut-free, feel free to use a yogurt and milk of choice.

One important tip for best texture and flavor: Be sure to rest the batter for 15 minutes prior to filling muffin tins and baking.  You will notice that we rest this one less than the one with eggs. When we rested it too long, the muffins became quite dense! So don’t rest for more than 15 minutes.

Remember to sprinkle with  Turbino Sugar before baking! I have to admit I sometimes forget this step but if you can remember, that extra sprinkle of sugar gives the muffins a real bakery feel.

You don’t have to be gluten-free or vegan to love these muffin so give them a try and let me know what you think.

I hope you love them as much as we do!

Scroll down to see the recipe and leave a comment if you try.

Recipe

Vegan Lemon Blueberry Muffins
 
Prep time
Cook time
Total time
 
You don't need to follow a gluten-free or vegan diet to love these these Vegan Lemon Blueberry Muffins. They are soft, light, moist, packed with blueberries and a hint of lemon! Note: Prep time includes letting the batter rest for 15 minutes.
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Vegan, Dairy-free, Nut-Free optional
Serves: 12 muffins
Ingredients
  • 2 cups GFJules Flour (affiliate link) or all purpose gluten-free flour containing xanthum gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 8 tablespoon dairy free butter melted and cooled (we used Earth Balance soy free sticks)
  • ½ cup plain almond milk yogurt (or dairy free yogurt of choice)
  • 1½ tablespoons flax meal mixed with 3¾ tablespoons water, let sit 5 minutes
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond mlik (or dairy free milk of choice)
  • 1½ cup fresh blueberries, rinsed
  • 2 tablespoon turbinado sugar
Instructions
  1. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs, lemon juice, lemon zest, vanilla and almond milk until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 15 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 25 -30 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 -15 minutes.

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