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.
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Vegan, Dairy-free, Nut-Free optional
Serves: 12 muffins
  • 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
  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.
Recipe by at