Vegan Lemon Blueberry Muffins

Plump, juicy blueberries and tart, fresh lemon flavor make up these incredible Vegan Lemon Blueberry Muffins. Sugary streusel and citrusy lemon drizzle glaze take these muffins right over the top! Let's learn how to make them.

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Muffins are the perfect way to start the day. Period. Soft, fluffy clouds of goodness wrapped up in a single wrapper that are super travel friendly!? Yes please.

These Vegan Lemon Blueberry Muffins are based on our Vegan Blueberry Muffins with Streusel Topping - an equally delicious but less lemony recipe. Incredibly light and perfectly fruity, both of these recipes hit all the right notes.

Seeing as we love muffins here, we have created lots of flavors for you to try, like our Vegan Chocolate Chip Muffins and Vegan Peanut Butter Banana Muffins. Pick your poison and get baking!

Ingredients

For the Streusel Topping

• All-Purpose Flour (⅔ c): Forms the base of the streusel topping, providing structure and texture.
• Granulated Sugar (¼ c) and Light Brown Sugar (1 tbsp): Sweetens the streusel topping and adds caramel notes from the brown sugar.
• Vegan Butter (¼ c): Binds the streusel topping ingredients together and adds richness.
• Lemon Zest (1 tbsp): Adds bright citrus flavor to the streusel topping, complementing the lemon flavor in the muffins.

For the Muffins

1. Nondairy Milk (¾ c) and Lemon Juice (2 tbsp): Combine to create a vegan buttermilk substitute, adding moisture and tanginess to the muffins. The acidity from the lemon juice reacts with the baking soda to help the muffins rise.
2. Granulated Sugar (½ c) and Light Brown Sugar (¼ c): Sweeten the muffins and contribute to their tender texture.
3. Lemon Zest (3 tbsp): Infuses the muffins with bright, zesty lemon flavor.
4. Baking Powder (1 tsp) and Baking Soda (½ tsp): Act as leavening agents, helping the muffins rise and become light and fluffy.
5. Salt (½ tsp): Balances the sweetness of the muffins and enhances the other flavors.
6. Vegan Butter (½ c, melted and cooled): Provides moisture and richness to the muffins.
7. Nondairy Yogurt (½ c): Adds moisture and also acts as an egg substitute, providing bind and lift.
8. Vanilla Extract (2 tsp): Enhances the flavor of the muffins with its sweet and aromatic notes.
9. All-Purpose Flour (2 c): Serves as the base ingredient for the muffin batter, providing structure and texture.
10. Blueberries (2 c): Add bursts of sweet-tart flavor and vibrant color to the muffins. Fresh or frozen can be used.

For the Lemon Drizzle Glaze

1. Powdered Sugar (1 c): Forms the base of the glaze and adds sweetness. Powdered sugar also helps create a smooth, creamy texture that coats the muffins evenly.
2. Lemon Juice (1 tbsp) and Nondairy Milk (1 tbsp): Flavor the glaze with bright citrus notes. The combination of lemon juice and nondairy milk creates a tangy and creamy glaze that complements the lemon blueberry muffins.

How to Make Vegan Lemon Blueberry Muffins (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by making a vegan buttermilk substitute. Stir together the room temperature nondairy milk and lemon juice in a measuring cup. Set aside to curdle.

Whisk together the dry ingredients of the streusel topping in a small bowl. Work in the vegan butter using a pastry cutter or fork until fine and crumbly. Stir in the lemon zest.

Add the sugars and lemon zest to a large glass bowl. Rub the zest into the sugar using your hands to diffuse the oils. Whisk in the leaveners and salt. Pour in the "buttermilk," melted butter, nondairy yogurt and vanilla. Whisk to combine.

Add the flour to the bowl and mix until just combined. Do not over-mix. Fold in the blueberries. If using frozen berries, toss them with 1 tablespoon of flour before adding to the batter.

Line every other compartment in a cupcake pan with a paper liner. Fill each liner ¾ of the way full with batter. Sprinkle a generous amount of streusel over the top.

Bake muffins in an oven preheated to 425 degrees F (218 C) for 5 minutes. Reduce heat to 375 F (190 C) and bake an additional 18-20 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prepare the glaze while the muffins cool. Whisk all of the ingredients together in a small bowl. Drizzle over the top of cooled muffins.

Hot Start Baking (Great for Vegan Muffins!)

Baking muffins at high heat initially and then reducing the temperature is a technique known as "hot start baking." This method is commonly used to achieve tall bakery style muffins. Here's why it's done:

1. Rapid Rise: Starting the muffins at a higher temperature helps activate the leavening agents quickly, such as baking powder and baking soda. This rapid rise creates a domed top and gives the muffins a light and fluffy texture.
2. Crust Formation: The initial high heat encourages the formation of a crust on the outside of the muffin. This crust helps contain the rising gases within the muffin batter, allowing the muffins to rise evenly without collapsing.
3. Color and Texture: Baking at a higher temperature initially promotes browning and caramelization on the surface of the muffins, resulting in a golden-brown color and a slightly crispy exterior. This adds visual appeal and texture to the muffins.
4. Reduced Cooking Time: Starting with high heat helps kick-start the baking process, reducing the overall cooking time for the muffins. This can be advantageous when you want to bake muffins quickly or if you're baking multiple batches in succession.
5. Even Baking: After the initial high heat, reducing the temperature allows the muffins to continue baking evenly without the risk of over-browning or drying out. This slower and more controlled baking process ensures that the muffins cook through evenly without burning.

Overall, hot start baking is a technique used to optimize the rise, texture, color, and flavor of muffins, resulting in bakery-quality results.

Tips for Making Perfect Vegan Lemon Blueberry Muffins

1. Use Fresh Lemon Zest and Juice: Fresh lemon zest and juice provide the brightest and most intense citrus flavor to your muffins. Avoid using bottled lemon juice or pre-packaged zest for the best taste.
2. Fresh or Frozen Blueberries: You should use the blueberries that make the most sense for the season you're in an for your budget. Please see our Vegan Lemon Blueberry Scones for more information and direction on this topic.
3. Prevent Blueberries from Sinking: Toss the frozen blueberries in a tablespoon of flour before folding them into the batter. This will help prevent the blueberries from sinking to the bottom of the muffins during baking.
4. Fold in Blueberries Gently: When adding the blueberries to the batter, fold them in gently using a spatula. Be careful not to crush the blueberries, as they can release excess moisture and cause the muffins to become soggy.
5. Don't Overfill the Muffin Cups: Fill the muffin cups about two-thirds full with batter to leave room for the muffins to rise. Overfilling the cups can cause the muffins to overflow and lose their shape.
6. Cool Completely Before Glazing: Allow the muffins to cool completely on a wire rack before glazing. Glazing warm muffins can cause the glaze to melt and become too runny.

Frequently Asked Questions

Storing Vegan Lemon Blueberry Muffins

Vegan Lemon Blueberry Muffins can be stored in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month. If freezing, leave the muffins unglazed until you thaw them out.

We like to store our muffins in a long, flat container. This way the muffins don't touch at all and stacking isn't necessary.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!

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More Vegan Muffin Recipes

• Vegan Chocolate Chip Muffins
• Vegan Peanut Butter Banana Muffins
• Vegan Double Chocolate Muffins
• Vegan Blueberry Muffins
• Vegan Almond Poppy Seed Muffins