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Vegan Lemon Blueberry Muffins

  • Author: Lauren Casolaro
  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegan


Easily made in one bowl and taking less than 20 minutes to bake, these lemon blueberry muffins make the perfect grab & go breakfast. Take them to the next level by topping them with a streusel crumble topping OR a yummy lemon glaze. 



Lemon Blueberry Muffins

  • 3/4 cup (160g) granulated sugar
  • 2 tablespoons (8g) fresh lemon zest (~2 large lemons)
  • 1 3/4 cups (225g) all-purpose flour
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoons (9g) baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup (50g) coconut oil, melted
  • 1/2 cup (117mL) canned full fat coconut milk
  • 2 flax eggs (2 tablespoons (14g) flax seed meal + 6 tablespoons (70mL) water)
  • 2 tablespoons (24g) fresh lemon juice (~1 large lemon)
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cups (250g) fresh blueberries

Streusel Toppingoptional

  • 1/2 cup (110g) granulated sugar
  • 1/4 cup (33g) all-purpose flour
  • 3 tablespoons vegan butter
  • 1-2 tablespoons (4-8g) fresh lemon zest

Lemon Glazeoptional

  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons (18g) lemon juice
  • 1/2 teaspoon (2g) lemon zest


Streusel Toppingoptional but highly recommended

  1. Combine the sugar, flour, lemon zest, and melted butter until crumbly. Place in the fridge until you're ready to top and bake the muffins. 

Lemon Blueberry Muffins

  1. Preheat the oven to 450F and line a standard muffin tin with 12 liners. 
  2. To a large mixing bowl, add the sugar and lemon zest. Using your hands, press the lemon zest into the sugar until fully combined.
  3. Add the flour, cinnamon, salt, and baking powder to the mixing bowl and whisk until combined. 
  4. Pour in the blueberries and toss until fully coated. 
  5. Create a small well in the dry ingredients and pour in the coconut milk* (see notes!), melted coconut oil, lemon juice, flax eggs and vanilla. Using a rubber spatula, fold together all of the ingredients until just combined. 
  6. Using an ice cream scoop, evenly distribute the batter across the lined muffin tin. Take the crumble out of the fridge and sprinkle a hefty amount on top of each muffin. 
  7. Bake for 10 minutes then, while keeping the muffins in the oven, drop the temperature to 375F and bake for an additional 10 minutes.
  8. Remove from the oven and allow to cool in the pan for at least 20 minutes. Optional: while they muffins are cooling, feel free to make the lemon glaze. 
  9. Top with lemon zest or the lemon glaze and serve! Enjoy while warm, at room temperature, or chilled. 


Because coconut milk naturally separates in the can, I recommend pouring the entire can into a blender and blending for a few seconds. This will get the milk back into one homogenous liquid that you can then easily measure.

Leftover muffins can be stored at room temperature for 3 days, in the refrigerator for up to 1 week, or in the freezer (after they've cooled) for up to 3 months. 

Nutritional values are estimates only. Please see our full disclosure here.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 Muffin
  • Calories: 163
  • Sugar: 12.6g
  • Sodium: 100mg
  • Fat: 3.6mg
  • Saturated Fat: 3g
  • Carbohydrates: 30g
  • Fiber: 1.4g
  • Protein: 2.6g
  • Cholesterol: 0mg

Keywords: vegan lemon blueberry muffins, lemon blueberry muffins, vegan blueberry muffins