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Vegan Lemon Blueberry Muffins

Lauren Casolaro
These vegan lemon blueberry muffins are fluffy, moist, and bursting with fresh citrus flavor! Easily made in one bowl, taking less than 20 minutes to bake, and topped with a crunchy streusel, they make for the perfect for breakfast, brunch or dessert.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 163 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups & Spoons

Ingredients
 

Lemon Blueberry Muffins

  • ¾ cup (160 g) granulated sugar
  • 2 tablespoons (8 g) fresh lemon zest ~1-2 large lemons
  • 1 ¾ cups (225 g) all-purpose flour
  • ½ teaspoon (3 g) salt
  • 2 ½ teaspoons (9 g) baking powder
  • ½ teaspoon cinnamon
  • ¼ cup (50 g) coconut oil melted
  • ½ cup (117 mL) canned full fat coconut milk
  • 2 flax eggs 2 tablespoons (14g flax seed meal + 6 tablespoons (70mL) water)
  • 2 tablespoons (24 g) fresh lemon juice ~1 large lemon
  • 1 teaspoon (4 g) vanilla extract
  • 1 ½ cups (250 g) fresh blueberries

Streusel Topping

  • ½ cup (110 g) granulated sugar
  • ¼ cup (33 g) all-purpose flour
  • 3 tablespoons vegan butter melted
  • 1-2 tablespoons (4-8 g) fresh lemon zest

Lemon Glaze

  • 1 cup (120 g) powdered sugar
  • 1 ½ tablespoons (18 g) lemon juice
  • ½ teaspoon (2 g) lemon zest

Instructions

Streusel Topping (optional but highly recommended)

  • 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. 
    ½ cup granulated sugar, ¼ cup all-purpose flour, 1-2 tablespoons fresh lemon zest, 3 tablespoons vegan butter

Lemon Blueberry Muffins

  • Preheat the oven to 450 F and line a standard 12 well muffin tin with liners. 
  • To a large mixing bowl, add the sugar and lemon zest. Using your hands, press the lemon zest into the sugar until fully combined.
    ¾ cup granulated sugar, 2 tablespoons fresh lemon zest
  • Add the flour, cinnamon, salt, and baking powder to the mixing bowl and whisk until combined. Pour in the blueberries and toss until fully coated.
    1 ¾ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon cinnamon, 2 ½ teaspoons baking powder
  • 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. 
    ¼ cup coconut oil, ½ cup canned full fat coconut milk, 2 flax eggs, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
  • Using an ice cream scoop or a ¼ cup measuring cup, evenly distribute the batter across the lined muffin tin, filling each liner ¾ of the way. Sprinkle a generous amount of the streusel topping on top of each muffin. 
  • Bake for 10 minutes then, while keeping the muffins in the oven, drop the temperature to 375F and bake for an additional 10 minutes. Remove from the oven and allow to cool in the pan for at least 10 minutes before inverting onto a cooling rack.
  • Optional: while they muffins are cooling, feel free to make the lemon glaze by whisking together powdered sugar, lemon juice and lemon zest.
    1 cup powdered sugar, 1 ½ tablespoons lemon juice, ½ teaspoon lemon zest
  • Top with lemon zest or the lemon glaze and serve! Enjoy while warm, at room temperature, or chilled. 

Notes

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.

Nutrition

Serving: 1MuffinCalories: 163kcalCarbohydrates: 30gProtein: 2.6gFat: 3.6gSaturated Fat: 3gSodium: 100mgFiber: 1.4gSugar: 12.6g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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