These are moist, delicious vegan blueberry muffins, made with simple pantry ingredients and refreshing blueberries. These muffins are gluten-free, dairy-free, eggless, refined sugar-free, simple to make, and perfect for a summery treat!
Fruity Blueberry Lemon Muffins
Muffins are an easy go-to of mine when the Summer months come rolling around, and I want a treat to satisfy my cravings. They are the perfect portion size, can be customized easily, and are super simple.
- GET YOUR COOKBOOK
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With a combination of citrus, blueberries, and oat flour, these eggless blueberry muffins are light and moreish. Plus, you can eat them ‘as they come’ or top them with refined sugar-free icing.
They are also a great recipe for getting the whole family in the kitchen to give a helping hand. I mean, who doesn’t love the simple baking of cupcakes and muffins? (and the smell!)
Foolproof Recipe
When baking gluten-free and/or vegan bakes, it can require a bit of guesswork and keeping fingers crossed. Luckily, I’ve done the recipe testing work in the kitchen, so you can have delicious dairy-free blueberry muffins every single time!
The first time I tried the recipe, I used less flour and more liquid ingredients. The results were muffins that rose wonderfully then sadly deflated when I turned the oven off.
The second time, I used more flour and less liquid ingredients. The result was a thicker batter and muffins that rise and stay risen.
The takeaway? While I’ve included A LOT of versatile ingredient swaps in my recipe notes, it’s important not to mess around with the ratio of wet to dry as this can have catastrophic results.
These Lemon Blueberry Muffins Are:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Refined sugar-free
- Moist & rich
- Healthier than most blueberry muffins
- Delicious
- Easy to make with simple ingredients
- Perfect for breakfast, dessert, or a snack!
How To Make Vegan Blueberry Muffins
These dairy-free blueberry muffins are super simple to make. In fact, the entire recipe basically just consists of mixing the batter, pouring it into the tray, and baking. What could be simpler?
Step 1: Preheat the oven to 360F/ 180C and either grease or line a muffin pan.
Step 2: Add the plant-based milk and lemon juice to a small bowl. Set aside for a few minutes to curdle into ‘vegan buttermilk.’
Step 3: Meanwhile, combine all the dry ingredients in a large bowl, whisking well.
Step 4: Add the wet ingredient to the dry and stir well with either a spatula or whisk. Be careful not to overmix the batter. Then add in the blueberries last, carefully folding them into the batter.
Step 5: Divide the batter between the muffin wells in the pan. I had enough batter for 8 large muffins.
Step 6: Bake for about 25-30 minutes, or until you notice cracking on the top of the muffins. Use the toothpick test to check if they are cooked through. Do this by inserting a toothpick into the center of a muffin. It should come out clean (crumbly is allowed, but no wetness).
Step 7: Allow the muffins to cool on a wire rack and enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, then please read the printable recipe card below.
Storing Instructions
Any leftover blueberry oatmeal muffins can be stored in airtight containers in the fridge for 5-6 days or kept in the freezer for up to 3 months. Reheat in the oven until warmed through.
How To Serve
These vegan blueberry muffins taste amazing when served warm or cold. Eat plain or serve with a lashing of vegan butter or cream cheese (trust me, it tastes delicious!). Alternatively, almond butter or a vegan chocolate spread!
You could also serve it with some whipped coconut cream. Simply whip the coconut cream until light and fluffy. You can even sweeten it with some maple syrup if preferred.
Useful Ingredient Tips & Swaps:
- I recommend measuring out all the ingredients using a kitchen scale and grams. As the cup measurements can sometimes vary and affect the final bake.
- Oat Flour: To make your own oat flour for these oat flour blueberry muffins, simply process oats (regular or certified gluten-free) in a blender or grinder, until you achieve a fine meal.
- Gluten-free flour blend: I used Bob’s Red Mill GF All-purpose 1:1 flour for these gluten-free blueberry muffins. However, any GF flour blend should work fine. If you aren’t gluten-free, you can use regular all-purpose flour or spelled flour.
- Other Flour Note: Almond flour tastes lovely when combined with the flavors of blueberry and lemon. However, it is too dense to replace the oat flour completely. You can try replacing 30-40% of the oat flour with almond flour and see how that works. I haven’t tried this, so I can’t guarantee the results.
- The sweetener: I used maple syrup, but feel free to swap this for your favorite liquid sweetener of choice—I.e. agave syrup, rice malt syrup, etc.
- Oil: I used coconut oil, but canola oil should work too. For an oil-free version, you could use 3-4 tablespoons of cashew butter. Alternatively, for a low-fat version, then applesauce or mashed banana may work (although I haven’t tested this, so can’t guarantee the outcome).
- Icing: You can drizzle the muffins with a refined sugar-free glaze made by combining powdered Erythritol, plant-based milk, and a little lemon juice.
Other Recipe Tips:
- If using frozen blueberries, allow them to thaw slightly before use. The extra liquid in the berries can affect the texture of the muffins otherwise. You can do this by leaving them on the counter or running them under lukewarm water and patting them dry.
- Swap out a few tablespoons of the plant-based milk with orange juice or lemon juice for a more flavorful batter. OR add the zest of ½ a lemon. Be aware of how this may affect the sweetness and color, though.
- This recipe can be used to make gluten-free mini blueberry muffins or even a blueberry loaf. However, the baking time will vary.
- For additional nutrients, you could add ½ a tablespoon of ground flaxseed or chia seeds.
Ingredients
Dry ingredients:
- 1 heaped cup (100 g) oat flour (gluten-free if needed - see notes)
- 1 cup (140 g) gluten-free flour blend or regular flour (see notes)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet ingredients:
- ¾ cup (180 ml) plant-based milk of choice
- 1 tbsp lemon juice or lime juice
- ⅓ cup (105 g) maple syrup (see notes)
- 2 ½ tbsp (30 g) oil (see notes)
- 1 ½ tsp vanilla extract
- 1 ½ cups (150 g) blueberries fresh or frozen
- FINALLY! GET YOUR COOKBOOK
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Instructions
- You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
- Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes to make "vegan buttermilk".
- Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.
- Now add the wet ingredients and stir with a spatula or whisk to combine. Do not overmix the batter. Finally, fold in the blueberries.
- Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
- Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also do a toothpick test. Insert the toothpick into the center of a muffin. It should come out fairly clean (it's ok if the toothpick is crumbly but it shouldn't come out wet).
- Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months. They won't stay soft if stored in the fridge, however, you can reheat them in the oven until warmed through to make them softer again.
Notes
- Oat flour: To make your own oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until it's fine flour.
- Gluten-free flour blend: I used Bob's Red Mill GF All-purpose 1:1 flour. Any GF flour blend should work fine. Please do not use coconut flour. Read the blog post to find out how you can replace a part of the oat flour with almond flour.
- Regular flour: If you aren't gluten-free, you can use regular all-purpose flour or spelled flour.
- Maple syrup: Any other liquid sweetener can be used.
- Oil: I used coconut oil but canola oil should work fine too. If you don't want to use oil, you could add 3-4 tablespoons of cashew butter. For an oil-free version, 3-4 tablespoons applesauce or mashed banana might work too but I haven't tried it.
- Icing: Drizzle the muffins with a refined sugar-free icing made from powdered Erythritol and a little plant-based milk + lemon juice.
- The recipe makes 8 large muffins. Nutrition facts are for one muffin.
Nutrition information is an estimate and has been calculated automatically.
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