Vegan Lemon Blueberry Muffins
These Vegan Lemon Blueberry Muffins are fluffy, moist, and bursting with fresh lemon flavor and juicy blueberries. Made without eggs or dairy, they stay tender for days and make a perfect breakfast, snack, or healthy dessert.
Equipment
- 12-cup muffin tin
- paper muffin liners
- Large Mixing Bowl
- whisk
- Sieve
- rubber spatula
Ingredients
- 160 g granulated sugar
- 240 g soy yogurt
- 105 ml neutral oil
- 60 ml fresh lemon juice
- 1/2 lemon zest
- 175 g white flour
- 70 g whole grain flour
- 45 g cornstarch or potato starch
- 1 packet baking powder
- 1 pinch salt
- 40 ml sparkling water
- 125 g blueberries
- 36 extra blueberries for topping
- 1 tbsp granulated sugar for topping
Instructions
- Preheat the oven to 220°C (430°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the sugar, soy yogurt, neutral oil, lemon juice, and lemon zest. Stir until smooth.
- Sift in the white flour, whole grain flour, starch, baking powder, and salt. Stir gently until just combined.
- Fold in the sparkling water and blueberries gently without overmixing.
- Divide the batter evenly among the muffin cups, filling them to the top.
- Press 3 blueberries into the top of each muffin and sprinkle lightly with granulated sugar.
- Bake for 7 minutes at 220°C (430°F), then reduce the oven temperature to 180°C (355°F) and continue baking for 23 minutes until golden and fully baked.
- Allow the muffins to cool before serving.
Notes
For frozen blueberries, use them directly from the freezer and toss lightly with flour before adding to the batter. For a low-sugar version, replace granulated sugar with xylitol at a 1:1 ratio. To make gluten-free, substitute the wheat flour with a 1:1 gluten-free flour blend. For extra texture, top with an oat crumble before baking. Bring refrigerated muffins to room temperature before serving for the best lemon flavor.