These easy vegan blueberry lemon muffins have a deliciously soft and fluffy texture, a perfect balance of sweet and tangy flavours, and are full of juicy blueberries! They are made in 1 bowl and ready in less than 40mins. Perfect for dessert, snacks, and bringing to home parties.
- 2 & 1/4 cups (230g) plain flour
- 1 & 1/4 cups (190g) caster sugar
- 1/4 cup (60ml) soy milk
- 1/4 cup (60ml) lemon juice(about 2 medium lemons)
- Zest of 1 lemon
- 1 cup (130g) fresh blueberries
- 1/3 cup (80g) soy yoghurt
- 1/2 cup (125ml) vegetable oil
- 1 tbsp arrowroot flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Preheat the oven to 180°C(350°F).
- Rinse the blueberries and lemons thoroughly under cold running water to get rid of any dirt. Remove any moisture by pat drying with a clean kitchen towel.
- Zest one lemon with a lemon zester. Cut the lemons in half and juice with a lemon reamer. It should make about ¼ cup (60ml) of lemon juice.
- Mix the soy milk and lemon juice to make vegan buttermilk. Set aside for it to curdle.
- In a large mixing bowl, mix the flour, caster sugar, arrowroot flour, baking powder, baking soda, and lemon zest with a whisk until well combined.
- In a jug, mix the vegan buttermilk and vegetable oil until smooth.
- Add the wet mixture to the dry mixture and mix gently with a large wooden spoon or a silicone spatula until just combined. Do not overmix!
- Add the blueberries and fold in gently.
- Prepare the muffin cups in a muffin tray. Scoop the batter using an ice cream scoop and fill each muffin cup to about ¾ and leave some room on top for the muffins to rise.
- Top with a few more blueberries or sprinkle some lemon sugar.
- Bake for 25mins until an inserted toothpick comes out clean. If it comes out with wet batter, bake for further 3-5 mins and test again.
- Take them out of the oven and let them cool down in the tray until they are not too hot to touch. Transfer the muffins onto a cooling rack and cool further. Enjoy!
Use fresh organic lemon to avoid nasty pesticides and chemicals.
Mix the batter gently and do not overmix. Over mixing will form too much gluten in the batter and it results in a tough and rubbery texture in baked goods.
If you have time rest the batter for at least 10 mins before adding the blueberries to help the muffins rise.
You can use frozen blueberries if fresh ones are not available.
Toss the blueberries in flour and coat them lightly before mixing into the batter if they sink in the muffins.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
Keywords: lemon blueberry muffins, spring, summer, fruits