• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Breakfast / Vegan Blueberry Muffins

    LAST UPDATED: May 4, 2022 • FIRST PUBLISHED: May 4, 2022

    Vegan Blueberry Muffins

    Jump to Recipe Print Recipe

    These vegan blueberry muffins are moist, tender, bursting with juicy summer berries! Flavored with vanilla and just a hint of lemon, they're perfect for breakfast or a sweet snack!

    Vegan Blueberry Muffin with muffin tin, tea cup, and lemon slices in the background.

    I make a lot of muffins, and I've gotten to the point where I generally don't follow a recipe anymore. I know, right? Soup without a recipe? Easy. Baking without a recipe? Never thought I'd get there.

    Muffins are pretty straightforward though, and once you get an idea in your head of the ratio of basic ingredients like flour, liquid, leavening and such, you can kind of wing it, at least as long as you're going for something pretty straightforward.

    It doesn't get much more straightforward than blueberry muffins, so I figured it was time I got a recipe for some vegan blueberry muffins on this site.

    Should be easy right? Well, for whatever reason, I made my way through about a half-dozen fails before I got this one right.

    It is entirely possible that I'm a bit pickier when coming up with blog recipes than when throwing together a batch of random muffins to snack on at home. My husband did question why at least two batches of muffins that came out of the kitchen over the past few weeks were unworthy.

    The final batch of vegan blueberry muffins were perfect, and pretty easy to throw together.

    Let's talk about the recipe!

    Jump to:
    • Ingredients You'll Need
    • How They're Made
    • Shelf-Life & Storage
    • Frequently Asked Questions
    • More Vegan Muffins
    • Vegan Blueberry Muffins

    Ingredients You'll Need

    • All-purpose flour. I've also tested this recipe with spelt flour and whole wheat pastry flour, and both work just fine.
    • Granulated sugar. Use organic sugar to keep the recipe vegan.
    • Brown sugar. This also needs to be organic!
    • Baking powder.
    • Baking soda.
    • Salt.
    • Non-dairy milk. Just about any variety that's unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk.
    • Canola oil. Feel free to substitute your favorite baking oil. Coconut oil or vegetable oil will work just fine!
    • Vanilla extract.
    • Lemon juice. Freshly squeezed juice is best!
    • Lemon zest.
    • Fresh blueberries. Frozen blueberries can be substituted if fresh aren't in season.

    Tip: Make sure your ingredients are at room temperature before you begin making your muffins.

    How They're Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Whisk your dry ingredients together in a large bowl — flour, sugar, brown sugar, baking powder, baking soda, and salt.
    • Stir your milk, oil, vanilla, lemon juice and lemon together in a separate bowl, or better yet, a large liquid measuring cup.
    • Add the wet ingredients to the dry ingredients. Stir everything together just until mixed.

    Tip: It's always important when making muffins and quick breads that you don't overmix your batter. Overmixing will cause your baked goods to come out tough.

    Liquid ingredients being poured into a bowl of dry ingredients for making muffin batter.
    • Fold the blueberries into your batter.

    Tip: Folding means to use a large spoon or spatula to incorporate an ingredient into your batter by gently scooping some of the batter over the additional ingredient (blueberries in this case) repeatedly just until you've got a relatively uniform mixture. This technique helps prevent overmixing.

    Hand folding blueberries into a bowl of muffin batter.
    • Divide the batter into paper lined muffin cups. You can make as few as nine big muffins, or as many as 12 smaller muffins.
    • Optionally, sprinkle a bit of sugar on top of each muffin to create a sweet, lightly crunchy topping.
    Vegan Blueberry Muffin batter in a muffin tin.
    • Bake your vegan blueberry muffins to delicious, fluffy perfection.
    • Place your muffin tin on a cooling rack and let the muffins cool before removing them from the tin.
    Vegan Blueberry Muffins in a muffin tin.

    Shelf-Life & Storage

    Vegan blueberry muffins will keep in a sealed container or bag at room temperature for up to 3 days, in the fridge for about 5 days, or in the freezer for 3 months.

    Frequently Asked Questions

    Can these muffins be made gluten-free?

    I've had readers tell me that this recipe works with all-purpose gluten-free flour, though I haven't tested this myself.

    Why didn't my muffins rise?

    Usually this is a result of old baking powder and/or soda. Test them by sprinkling your powder in a glass of water and your soda in a glass of vinegar. They should fizz. If not, toss and replace.

    Three Vegan Blueberry Muffins arranged in a stack.

    More Vegan Muffins

    • Vegan Banana Muffins
    • Vegan Apple Cider Muffins
    • Vegan Chocolate Muffins
    • Vegan Carrot Muffins
    • Vegan Pumpkin Muffins

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Vegan Blueberry Muffin with lemon slices and blueberries in the background.
    4.7 from 26 votes
    Print

    Vegan Blueberry Muffins

    These vegan blueberry muffins are moist, tender, bursting with juicy summer berries! Flavored with vanilla and just a hint of lemon, they're perfect for breakfast or a sweet snack!

    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 muffins
    Calories 184 kcal
    Author Alissa

    Ingredients

    • 2 cups plus 2 tablespoons all-purpose flour (can sub spelt flour)
    • ¼ cup organic granulated sugar, plus 2 teaspoons for topping (optional)
    • ¼ cup organic brown sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unflavored soy or almond milk (at room temperature)
    • ⅓ cup canola oil
    • 1 ½ teaspoons vanilla extract
    • 1 ½ teaspoons lemon juice
    • 1 teaspoon lemon zest
    • 2 cups fresh blueberries
    US Customary - Metric

    Instructions

    1. Preheat the oven to 400°. 

    2. Line a 12 cup muffin tin with papers. (See note.)

    3. In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.

    4. In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla, lemon juice, and lemon zest. 

    5. Add the liquid mixture to dry mixture and stir just until blended.

    6. Fold in the blueberries.

    7. Divide the batter among muffin cups, then optionally sprinkle the tops with 2 teaspoons of sugar.

    8. Bake 17 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

    9. Remove the muffins from the oven and transfer the tin to a cooling rack. Allow the muffins to cool completely before removing them from the tin.

    Recipe Notes

    For larger muffins, use only 9 muffin cups.

    Nutrition Facts
    Vegan Blueberry Muffins
    Amount Per Serving (1 muffin (1/12 of recipe))
    Calories 184 Calories from Fat 62
    % Daily Value*
    Fat 6.9g11%
    Saturated Fat 0.6g3%
    Sodium 161mg7%
    Potassium 195mg6%
    Carbohydrates 28.2g9%
    Fiber 3.3g13%
    Sugar 9g10%
    Protein 3.8g8%
    Calcium 30mg3%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Tofu with Chinese Black Bean Sauce
    Creamy Vegan Caesar Dressing »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Db says

      July 17, 2016 at 1:41 pm

      So yummy. Used granulated coconut palm sugar (1/3 c plus two tblspn). Wish i had put a sprinkle on the top too. Thanks for the spelt flour recipe!

      Reply
      • Alissa Saenz says

        July 19, 2016 at 4:17 pm

        Glad you enjoyed them! Spelt flour is my favorite for baking. :)

        Reply
        • Tahira Akhtar says

          August 08, 2021 at 3:38 am

          5 stars
          Hi I was wondering if they will work with oat flour to make them suitable as breakfast muffins? Or maybe a mixture of white flour and oat flour? Thanks in advance

          Reply
          • Alissa Saenz says

            August 08, 2021 at 5:55 pm

            I haven't tried using oat flour in this particular recipe, but it usually works if I increase the amount by a few tablespoons. For this recipe my best guess would be to use 2 extra tablespoons, but again I haven't tried it so I can't say for sure. I'd love to hear how they turn out if you try!

            Reply
      • Dulce Rivera says

        December 20, 2020 at 5:16 pm

        Can i use oat milk????

        Reply
        • Alissa Saenz says

          December 21, 2020 at 8:19 pm

          Absolutely!

          Reply
    2. Sharla says

      March 16, 2018 at 11:54 pm

      Hi! I am a vegan celiac. We gluten intolerants can't have spelt. Might my millet or sorghum GF mix work?

      Reply
      • Alissa Saenz says

        March 17, 2018 at 10:22 am

        I'm not sure! I think your best bet would be a 1-to-1 gluten-free blend like Bob's Red Mill, but I can't be totally sure since I have't tried this recipe with it myself. Please let me know how it works out if you try!

        Reply
        • Crystal W. says

          May 14, 2018 at 2:32 am

          4 stars
          I also have celiac and tried the recipe out tonight with the Bob's Red Mill 1-1 GF flour and it worked perfectly! The muffins were just the right amount of sweet (I really dislike the cake-like sweetness of some muffins) and had a great texture. I did have to cook the muffins for a bit longer with the GF flour, but only by 4 minutes more.

          Reply
          • Alissa Saenz says

            May 17, 2018 at 5:51 pm

            Awesome!! I always get questions on gluten-free substitutes, so I'm glad to hear this one worked!

            Reply
      • Rebecca says

        December 15, 2019 at 5:27 pm

        I used Bob’s Red Mill one-to-one flour and they turned out well.

        Reply
    3. Nina says

      May 18, 2018 at 7:24 pm

      Can I substitute coconut or EVO for the canola oil without
      Messing up the texture?

      Reply
      • Alissa Saenz says

        May 20, 2018 at 5:49 pm

        Yup! Either will work, you'll just end up with a little bit of flavor from the oil.

        Reply
    4. david says

      May 19, 2018 at 10:44 am

      5 stars
      Very moist and fluffy, tender, but still firm enough.

      Reply
      • Alissa Saenz says

        May 20, 2018 at 5:45 pm

        I'm glad you like them!

        Reply
        • Loli says

          January 13, 2020 at 4:08 pm

          5 stars
          Delicious! I tried this recipe both as muffins and in a rectangular cake pan... both turned out lovely and delicious, fluffy and moist! I’m also going to try adding walnuts to the cake version because of a legendary blueberry walnut cake of my husband’s childhood :)

          Reply
    5. Angela says

      May 19, 2018 at 4:23 pm

      I’m oil feee as much as possible. Can I use apple sauce or some other oil substitute? Many thanks

      Reply
      • Alissa Saenz says

        May 20, 2018 at 5:43 pm

        I think applesauce would work, but I haven't tried so I can't be absolutely sure. I'd love to hear how it works out if you try!

        Reply
        • Nash says

          June 14, 2019 at 3:47 pm

          Hi, I made this recipe to the tee and I’m not sure why they’re so dense still. I still have to bake beyond the required time and now they’re just turning dark brown. Why is this? I’ve baked it now for 25 minutes

          Reply
          • Alissa Saenz says

            June 16, 2019 at 2:12 pm

            Sorry to hear that! It could be that your baking soda and/or powder is dated. Try sprinkling a bit of the baking powder into a glass of water, and the baking soda into a glass of vinegar. They should both fizz - if either doesn't it's time to replace it.

            Reply
    6. Agata says

      May 29, 2018 at 12:19 pm

      5 stars
      These are perfect vegan muffins! The batter is not too sweet which allows the natural sweetness of blueberries to come out. I will definitely come back to this recipe, it's one of the best ever, thank you for sharing!!

      Reply
      • Alissa Saenz says

        June 02, 2018 at 2:24 pm

        I'm so glad you like them!! Thanks Agata!

        Reply
    7. Laurie says

      July 20, 2018 at 2:43 pm

      5 stars
      I normally don't do a lot of Vegan Baking. I rarely feel like it is worth while...something is missing or a substitute affects the flavor. These, however, were delicious! Thank you very much!

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:15 pm

        I'm so happy to hear that!! Thanks Laurie!

        Reply
    8. Annie says

      September 25, 2018 at 10:42 am

      Hi! Would frozen blueberries work for these? Also, can the lemon juice and zest be left out? Thanks so much!

      Reply
      • Alissa Saenz says

        September 30, 2018 at 6:16 pm

        Yes to both! Enjoy!

        Reply
    9. emily thiessen says

      November 04, 2018 at 8:55 pm

      5 stars
      These were amazing! I used monk fruit extract instead of sugar and they were perfect!

      Reply
      • Alissa Saenz says

        November 04, 2018 at 10:09 pm

        I'm so glad to hear that!! Thanks Emily!

        Reply
    10. Jezlyn says

      December 12, 2018 at 4:51 am

      Hi! Will it be possible to use olive oil as a sub for the canola oil? Will it affect the recipe? Thanks a lot!

      Reply
      • Alissa Saenz says

        December 13, 2018 at 4:13 pm

        That would work just fine! You might be able to taste the olive oil a bit, but I actually find the flavor to be really delicious in sweet recipes like this one. :)

        Reply
    11. Liset says

      February 06, 2019 at 9:48 pm

      4 stars
      These muffins were delicious but not sweet enough for me. I think I'll add a lemon glaze on some just for me and leave the rest as they are for my husband and kids. If you prefer muffins that are barely sweetened these are perfect! Lovely recipe, great texture on the muffin with simple ingredients and very easy recipe to follow. Thanks so much for this!

      Reply
      • Alissa Saenz says

        February 08, 2019 at 6:18 pm

        Glad you like them! You can add a little extra sugar to the next batch if you like - I tend to prefer my muffins lightly sweetened. :)

        Reply
    12. Shari says

      March 03, 2019 at 9:30 am

      5 stars
      These are absolutely delicious! I’ve made them several times and they turn out perfect every time! I have tried many vegan muffin recipes before and none of them were ever quite like a muffin. These are perfect!

      Reply
      • Alissa Saenz says

        March 03, 2019 at 4:32 pm

        I'm so glad you like them! Thanks so much Shari!

        Reply
    13. Sheila says

      March 13, 2019 at 8:01 pm

      5 stars
      These were awesome. I used 1/2 cup of apple sauce in place of the canola oil just to see. They worked out beautifully. For anyone who really needs a sweeter muffin, 1/4 cup of maple syrup would probably do the trick. I don’t think it needed it. I also used half whole wheat and half all purpose because I wanted them to be more breakfasty. I just wanna say that I recently found your blog and everything I tried has been phenomenal. Today I made the chickpea meatloaf and the muffins. They’re outstanding. I appreciate you.

      Reply
      • Alissa Saenz says

        March 17, 2019 at 5:14 pm

        Yay! Thank you so much Sheila! I'm so glad you enjoyed these, and glad to hear that applesauce worked!!

        Reply
    14. Patti says

      March 23, 2019 at 11:38 pm

      Heads up that this recipe does NOT work if you substitute an equal amount of almond flour for all-purpose flour!! The batter was so runny, which should have been my first clue. They baked into sloppy sunken-in messes. Turned out perfectly when I tried again with all-purpose!

      Reply
      • Alissa Saenz says

        March 24, 2019 at 4:37 pm

        Thanks for the tip! I'm glad it worked out with the all-purpose flour!

        Reply
    15. Holly says

      March 27, 2019 at 9:42 am

      5 stars
      My substitutions based on what I had in the house: Instead of almond or soy milk, I used coconut milk (from a can). Instead of lemon, I used orange. Instead of fresh blueberries, I used frozen (without coating in flour first). Obviously the flavor is different than the recipe as printed but I want folks to know that this recipe can take it. These are PERFECT vegan muffins. You're a wizard, Alissa.

      Reply
      • Alissa Saenz says

        March 29, 2019 at 5:53 pm

        All great substitutions! And really like the idea of including orange - I might try that with my next batch. I'm so glad you enjoyed them! Thanks Holly!

        Reply
    16. Elie says

      April 08, 2019 at 9:47 pm

      5 stars
      Really love this recipe, I've made it with slight modifications twice. This will be a go-to muffin recipe for me. Thank you very much for sharing!

      Reply
      • Alissa Saenz says

        April 13, 2019 at 3:15 pm

        I'm so happy to hear that! Thakes Elie!

        Reply
    17. Barbie says

      April 13, 2019 at 12:22 am

      5 stars
      I used sprouted spelt flour and substituted unsweetened apple sauce for the oil. I used frozen wild blueberries, which are smaller than commercial blueberries. Fantastic results. Greatly appreciated by the folks at Bernie Sanders' office, where I volunteer.

      Reply
      • Alissa Saenz says

        April 13, 2019 at 2:01 pm

        Yay! I'm so glad you enjoyed them! And great to know that applesauce works as a sub for the oil! Thanks Barbie!

        Reply
    18. Jill says

      April 16, 2019 at 7:47 pm

      Now that spring is finally here, I was looking for a quick and easy lemon blueberry recipe that was also vegan. I stumbled upon this recipe and just made it. Let's just say they are still warm and I have already ate two! They are absolutely delicious. I'll be bringing in some to some coworkers tomorrow and will certainly use this recipe in the future.

      Cheers!

      Reply
      • Alissa Saenz says

        April 18, 2019 at 2:56 pm

        Awesome!! I'm so glad you like them! Thanks Jill!

        Reply
    19. Cathy Wieland says

      April 29, 2019 at 6:27 pm

      5 stars
      Great recipe! Loved the lemon flavor!

      Reply
      • Alissa Saenz says

        May 05, 2019 at 2:18 pm

        Awesome! Thanks Cathy!

        Reply
    20. Mary Kent says

      June 03, 2019 at 4:36 pm

      I was too late in reading Patti's comment that almond flour as a sub does not work. Neither does coconut flour. It was so dry the muffins never made into a batter, just dry clumps. So don't try coconut flour as a substitute.

      Reply
      • Alissa Saenz says

        June 09, 2019 at 2:34 pm

        Thanks for the tip! With most baked goods it's a bad idea to sub coconut or almond flour for wheat - they react in different ways with the liquid ingredients. You'd be better off seeking out a recipe that specifically calls for one of those flours. :)

        Reply
    21. David Fish says

      June 09, 2019 at 4:53 pm

      Im going to try it. If I want to substitute some whole wheat flour for a part of the white, how much would you recommend. As a diabetic, baked goods with little fiber shoot my sugar level to the moon. Also, a little sparkling sugar gives a nice taste of sweetness without having to add a lot to the batter.

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:31 pm

        I'd try using whole wheat pastry flour - I bet you could get away with replacing all of the white flour with that (I've done this in other recipes with success). If you want to stick with regular whole wheat flour, try replacing half. Enjoy!!

        Reply
      • Julie says

        August 05, 2019 at 12:01 am

        5 stars
        I made these with 100% whole wheat pastry flour and they turned out amazing!

        Reply
        • Alissa Saenz says

          August 05, 2019 at 5:11 pm

          Glad to hear it! Thanks Julie!

          Reply
    22. Tara Gallimore RD MSc says

      June 14, 2019 at 5:51 pm

      5 stars
      I just made this using frozen wild blueberries (which gave a marbled look to the batter), and reduced oil and sugar to 1/4 cup each. I LOVED the flavour and texture of the muffins with whole wheat pastry flour. Thank you! :)

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:10 pm

        Wonderful!! Glad you enjoyed them!

        Reply
    23. Kerry says

      July 01, 2019 at 3:16 pm

      Ok. I don’t know where I went wrong but my batter was way too thick. I added more milk to thin it out but by doing that the batch was over stirred. The first six are in the oven so I’ll see how they turn out.

      Reply
      • Kerry says

        July 01, 2019 at 3:48 pm

        The first batch came out ok. They are a little heavy but still good. I used cashew milk instead of soy and almond milk and used almond oil instead of canola oil.

        Reply
      • Alissa Saenz says

        July 06, 2019 at 2:30 pm

        Sorry to hear that! The batter should be pretty thick, but they should still come out pretty light. Is it possible your baking powder or soda is dated? You can test baking soda by sprinkling it in a small glass of vinegar to ensure it fizzes. Do the same with baking powder, but using water instead.

        Reply
    24. Melia says

      July 23, 2019 at 1:25 am

      I hate blogs and NEVER write reviews, but this recipe warrants it. I made non-vegan muffins with local peaches for my summer class, and wanted an option for my vegan students. Everyone in the class LOVED these, even the "what's-the-point-of-vegan-muffins" crowd kept coming up to grab more during class. Without margarine or any sort of flax egg situation, I was shocked at how lovely the texture was and how nicely they held together! I sprinkled course sugar on top and doubled the recipe. Worked amazing in my silicone muffin cups and I will definitely make these again and again! I don't usually like muffins because I find them too sweet, but these were perfect! Thanks! :)

      Reply
      • Alissa Saenz says

        July 27, 2019 at 4:43 pm

        Woo hoo! I love hearing that! I'm so glad they were a hit, and thank you so much for taking the time to leave a review!

        Reply
    25. Kristy says

      August 02, 2019 at 2:26 am

      I just want to say that I am not vegan but was looking for a vegan muffin recipe so I could make vegan muffins for a friend of mine. These turned out absolutely beautifully! I honestly can say that they have the best texture of any muffin I’ve ever made and I will never make another non-vegan muffin again. Thanks so much for this excellent recipe.

      Reply
      • Alissa Saenz says

        August 04, 2019 at 10:56 am

        That's awesome! I'm so glad you like them! Thanks so much Kristy!

        Reply
    26. Pat says

      August 03, 2019 at 8:08 am

      5 stars
      These were delicious, simple to make with ingredients on hand and received rave reviews from my family. I followed your recipe But used unsweetened vanilla almond milk so cut back on the vanilla extract. They were moist and bursting with fresh blueberries with a subtle lemon flavor. I cook and bake allot so have built a collection of favorite recipes and this one is now saved to the collection. They are company worthy! Thank you for sharing.

      Reply
      • Alissa Saenz says

        August 04, 2019 at 10:40 am

        That's wonderful! I'm so glad you enjoyed these! Thanks Pat!

        Reply
    27. April says

      August 07, 2019 at 6:52 pm

      5 stars
      Woah, amazing muffins! I was worried when the consistency of the batter came out more like bread dough than cake batter (might have been the whole wheat flour I was using), but it ended up fluffy and yummy after baking!

      Reply
      • Alissa Saenz says

        August 10, 2019 at 4:36 pm

        Yay! The batter is generally pretty thick, but you're right that whole wheat flour could have made it even thicker. Glad you like them!

        Reply
    28. Erin says

      September 02, 2019 at 9:41 pm

      Is the nutritional information for one muffin?

      Reply
      • Alissa Saenz says

        September 08, 2019 at 4:21 pm

        Yup!

        Reply
    29. Stephanie says

      September 05, 2019 at 5:34 am

      Hi. I’m going to try these, but I don’t have any paper liners. Will it be okay to just spray my muffin tin with nonstick spray instead of using paper liners? Thank you.

      Reply
      • Alissa Saenz says

        September 08, 2019 at 4:16 pm

        That should work just fine! Enjoy!

        Reply
    30. Kelley bennett says

      September 15, 2019 at 11:56 am

      These are so good! Used spelt flour and half coconut sugar half date sugar. Also used grapeseed oil for a more alkaline version. Turned out fluffy and moderately sweet. If I left out the blueberries and added poppy seed would they be a good lemon poppy seed muffin?

      Reply
      • Alissa Saenz says

        September 15, 2019 at 3:44 pm

        Yay! I'm glad you enjoyed them! I think they'd work well as lemon poppy seed muffins. I'd love to hear how they turn out if you try!

        Reply
    31. Erica says

      October 05, 2019 at 2:59 pm

      5 stars
      The lemon is fantastic. I used silcone liners with no issues of sticking.

      Reply
      • Alissa Saenz says

        October 06, 2019 at 4:38 pm

        Glad you like it!

        Reply
    32. Toni L Peterson says

      January 21, 2020 at 9:29 am

      5 stars
      I made these last night, and they came out perfect! Only a few subs... I used whole wheat pastry flour, omitting the extra 2 Tbsp. (because wheat absorbs more liquid than white). I also used vanilla soy in place of the unsweetened soy. I had frozen a crate of blueberries that I knew I wouldn't get to in time, so I threw them in frozen instead of fresh. This would be a perfect base for all kinds of muffins (chocolate chip, carrot raisin, etc). So glad I found it; thanks for sharing!

      Reply
    33. Samantha says

      March 31, 2020 at 4:25 pm

      4 stars
      Pretty good except the amount of flour was a bit much. Like some others, the batter ended up being really thick. I couldn't get rid of the dry spots. Baking powder and baking soda check out, so this wasn't the issue. I would recommend using 1 cup 3/4 of flour instead of 2 cups + 2 tbps! Other than that, these were lovely, really enjoyed the lemony taste.

      Reply
      • Susan says

        June 17, 2020 at 11:21 am

        4 stars
        I followed the recipe except I forgot the vanilla flavoring. I probably used a bit more lemon juice. They were very tasty. Even the non vegans liked, and most importantly the toddlers! The batter was extremely thick so my frozen blueberries really muddled the batter...but very good. I usually sub some applesauce and cut back on the oil, but didn't this time.I think I'd advise use . 3/4 cups of all purpose due to the extreme gummy thickness of batter. I used a mini muffin pan and sprayed with avocado oil. So many juicy berries, so it stuck a little, small berries would've been better for my minis...but using what we have! I used large tins and paper liners for your delicious chocolate chocolate chip muffins we baked alongside. Four year old granddaughter loved making the chocolate ones and they were a huge hit!

        Reply
    34. Anna says

      May 24, 2020 at 8:59 pm

      5 stars
      Love these and have been making them for my husband over a year now. One question: do you suggest keeping them in the fridge and if yes, for how long?

      Reply
      • Alissa Saenz says

        May 25, 2020 at 4:56 pm

        I'm glad you're enjoying them! I usually don't refrigerate them. They should be good in a sealed bag at room temperature for about 3 days. If you're going to keep them around longer than that I'd freeze them.

        Reply
    35. Dani says

      July 06, 2020 at 6:39 pm

      1 star
      I made these this morning and they turned out gummy on the inside and hard on the outside

      Reply
    36. Ananthi Santhanam says

      January 09, 2021 at 9:37 pm

      They were really good but the next time I make them I would want them a little bit more moist .What can I do to make them more moist?

      Reply
      • Alissa Saenz says

        January 10, 2021 at 6:01 pm

        You could try adding a couple tablespoons of nut butter or increasing the oil a smidge. I haven't tried either method with this recipe, so it might require a bit of experimentation and tweaking.

        Reply
    37. Lin says

      January 10, 2021 at 3:44 pm

      5 stars
      Another 5* recipe. Always reliable and good recipes! The BEST by far vegan blueberry muffin. Crisp outside, moist, tender, you can taste the hint of lemon inside.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    2388 shares
    • 430