Vegan Lemon Blueberry Muffins
These Vegan Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and bright citrus flavor. Made without eggs or dairy, they deliver bakery-style domed tops and a moist crumb using simple plant-based ingredients. Perfect for breakfast, snacks, meal prep, or a healthy dessert.
Servings: 12 muffins
Calories: 205kcal
Cost: 6
Equipment
- 12-cup muffin tin
- paper muffin liners
- mixing bowl
- whisk
- rubber spatula
- cooling rack
Ingredients
- 3/4 cup granulated sugar
- 1 cup soy yogurt or soy skyr
- 1/3 cup neutral oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 3/4 cups all-purpose flour
- 3/4 cup whole grain flour
- 1/4 cup cornstarch or potato starch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sparkling water
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp granulated sugar for topping (optional)
Instructions
- Preheat the oven to 430°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the granulated sugar, soy yogurt, oil, lemon juice, and lemon zest until smooth.
- Sift the all-purpose flour, whole grain flour, cornstarch, baking powder, and salt over the wet mixture.
- Stir gently until just combined, being careful not to overmix the batter.
- Fold in the sparkling water and most of the blueberries, reserving a few berries for topping.
- If using frozen blueberries, toss them lightly in flour before adding them to the batter.
- Fill each muffin cup completely to the top. Press reserved blueberries onto the tops and sprinkle lightly with sugar.
- Bake for 7 minutes at 430°F. Reduce the oven temperature to 355°F and continue baking for 23 minutes, or until golden and a toothpick comes out clean.
- Allow the muffins to cool before serving.
Notes
Keep frozen blueberries frozen until folding into the batter to prevent color bleeding. Fill muffin cups completely full for tall bakery-style tops. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.