Name: Vegan Lemon Blueberry Muffins - Oil free
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1⅓ cup All Purpose Flour (*Sub ½ cup AP Flour for ½ cup Spelt Flour to increase whole grains if desired); 1½ tsp Baking Powder; ½ tsp Baking Soda; ¼ tsp Sea Salt; 1 Flax Egg (*Mix 1 tbsp flax with 3 tbsp water and let sit at least 5 minutes); ½ cup Organic or coconut sugar; ½ cup Plant Based Milk (I've used soy and almond - both work with no difference in the final product); 1 Lemon - juiced and zested (Do not exceed 2-3 tbsp lemon juice); 1 tsp Vanilla; ¾ cup Frozen Blueberries

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These Vegan Lemon Blueberry Muffins are everyone’s favorite!

I like to have recipes like this around.. you know, the ones NO ONE would guess are vegan? I used to serve all of our whole grain, low to no sugar baking to people when they would come over. But it was usually obvious everyone regretted accepting the “treat” as soon as they took their first bite.

And then… we had kids. I love when I can make a healthier version of ANYTHING that the kids will eat. But they too would rather skip the low to no sugar baking I got hung up on a decade ago. (I’m starting to think that maybe it just wasn’t that good!) That being said, this is THE vegan lemon blueberry muffin recipe to have around for those people in your life who would rather skip eating than chow down on baking with no sugar and whole grains. So… pretty much everyone 🙂

Vegan Ingredients

I love these muffins because they’re such crowd pleasers. Which is to say, they’re vegan and no one can tell. I always have flax in the fridge for our smoothies, so flax eggs tend to be my baking egg substitution of choice. Simply take one tablespoon of ground flaxseeds and mix it with 3 tablespoons of water. Let it sit for about 5 minutes or until you’re ready for it. As the flax absorbs the water it becomes gel-like. And it works amazingly as an egg substitute.

How to Make a Flax Egg: 1 tbsp flax : 3 tbsp water

Lemon & Blueberries

For this recipe I used frozen blueberries. We always have blueberries in our freezer. They’re perfect for smoothies and baking. Plus, they let us keep our fresh blueberries for snacking.

Fresh lemon goes a long way in baking. Lemon zest adds a burst of lemon flavor. And simulated lemon from a bottle is no match for fresh squeezed juice. The combination of the acidic lemon and sweet blueberry is amazing.

But, if you’re not a lemon fan, leave out the zest and scale back to 1 tbsp of lemon juice. The muffins will still be delicious. But you’ll reduce the lemon flavor and get more of a classic blueberry muffin thing going on.

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All Purpose Flour Substitutions

All purpose flour is highly processed. It’s wheat, minus the germ and the bran. And those are the parts you want for healthfulness.

If you want to remove some of the white flour from this recipe, try this: swap out 1/2 cup of white flour for 1/2 of spelt flour. Spelt flour is a whole grain flour. So it provides more fiber and nutrients. It’s also lighter than whole wheat flour, making it preferable as a substitution in baking. Since spelt flour is low in gluten, you’ll just need to keep half of the all purpose flour in the recipe to fill the gluten gap.

So here they are. Our favorite Vegan Lemon Blueberry Muffins. We hope you love them as much as we do! Drop us a comment below if you try (and hopefully LOVE this recipe!) Enjoy!

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