Vegan Blueberry Muffins Recipe

I recently whipped up these Vegan Blueberry Muffins that bring together the tangy charm of lemon zest and juice with the natural sweetness of maple syrup and fresh blueberries. The gluten-free all-purpose flour blend, coconut oil, unsweetened applesauce and plant-based milk yield a perfectly moist treat that surprises with every bite.

I’ve been experimenting in the kitchen lately, and my Vegan Blueberry Muffins with a lemon twist are one of the best discoveries. I started with 1 1/2 cups gluten-free all-purpose flour blend, 1 tsp baking powder, 3/4 tsp baking soda, and 1/4 tsp salt to create a light base.

Then I mixed in 1/2 cup unsweetened applesauce, 1/3 cup maple syrup and 1/3 cup coconut oil, melted perfectly for that extra moist texture. I was pleasantly surprised when 1/2 cup plant-based milk, 1 tbsp lemon juice, and the zest of 1 lemon added such a lively flavor profile, reinforced by 1 tsp of vanilla extract before gently folding in 1 cup fresh blueberries.

I kinda thought of these as a twist on classic Cherry Muffins or even Vegan Cherry Muffins when they baked up, giving them a vibrant, summer feel that’s hard to resist.

Why I Like this Recipe

1. I love that these muffins are totally vegan and gluten-free so I don’t have to stress about my food restrictions and they still taste amazing.
2. I really dig the mix of lemon zest and fresh blueberries; it gives the muffins a nice tangy and sweet flavor that makes me crave more.
3. The recipe is super easy to follow and uses healthy ingredients like maple syrup, applesauce, and coconut oil so I feel good about eating them.
4. They come out really moist and soft every time, perfect for a summery treat when I need something light and delicious.

Ingredients

Ingredient Quantities

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted
• 1/2 cup plant-based milk (almond or soy work great)
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners.

2. In a large bowl, sift together 1 1/2 cups gluten-free all-purpose flour blend, 1 tsp baking powder, 3/4 tsp baking soda, and 1/4 tsp salt.

3. In a separate bowl, whisk together 1/2 cup unsweetened applesauce, 1/3 cup maple syrup, 1/3 cup melted coconut oil, 1/2 cup plant-based milk, 1 tbsp lemon juice, zest of 1 lemon, and 1 tsp vanilla extract until smooth.

4. Pour the wet ingredients into the dry and stir gently until just combined, being careful not to overmix.

5. Carefully fold in 1 cup fresh blueberries so they don’t break apart.

6. Scoop the batter into the muffin tin, filling each liner about three-quarters full.

7. Bake for 18-20 minutes or until the tops turn golden and a toothpick inserted in the center comes out clean.

8. Let the muffins cool in the tin for 5 minutes then transfer them to a cooling rack.

9. Enjoy your yummy, moist vegan blueberry muffins warm or at room temperature.

Equipment Needed

1. Oven (should be preheated to 375°F)
2. Muffin tin
3. Paper liners for the muffin tin
4. A large mixing bowl for dry ingredients
5. A separate bowl for wet ingredients
6. A sifter or fine mesh strainer for the flour blend
7. A whisk for beating the wet ingredients
8. Measuring cups and spoons
9. A spatula for gently folding in the blueberries
10. A toothpick to test if the muffins are done
11. A cooling rack to let the muffins cool
12. A zester for the lemon zest

FAQ

Vegan Blueberry Muffins Recipe Substitutions and Variations

• Instead of unsweetened applesauce, you could try mashed bananas instead cuz they work well as a binding agent but they add a bit of extra banana flavor.
• If you dont have maple syrup, agave nectar is a good swap or even a mild rice syrup will do the trick.
• Coconut oil can be replaced with a neutral-flavored vegetable oil like light olive oil if you’re short on supplies, though it might change the taste a bit.
• Not keen on almond milk? Oat milk is an awesome alternative that gives a similar creaminess to your muffins.

Pro Tips

1. Make sure you dont overmix the batter as soon as all the dry and wet ingredients come together; it can make your muffins tough instead of light and fluffy.
2. If you want to keep the blueberries from bursting too much, chill them in the fridge for a bit before folding them into the batter.
3. Check your oven temperature with an external thermometer if you can; many ovens run a little off and you dont want to overbake your muffins.
4. For an extra burst of lemon flavor, you can add a little more zest than what the recipe calls for, its an easy way to amp up the taste without changing much else.