Vegan Lemon Blueberry Muffins

Lemon blueberry muffin with a bite taken out of it on top of more muffins.

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Light, fluffy muffins filled with plump, juicy blueberries and lemon flavor. Don’t forget the streusel topping and lemon glaze!


Units Scale

For the Streusel Topping

2/3 c all purpose flour

1/4 c granulated sugar

1 tbsp light brown sugar

1/4 c vegan butter

1 tbsp lemon zest

For the Muffins

3/4 c nondairy milk

2 tbsp lemon juice

1/2 c granulated sugar

1/4 c light brown sugar

3 tbsp lemon zest

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c vegan butter, melted and cooled

1/2 c nondairy yogurt

2 tsp vanilla extract

2 c all purpose flour

2 c blueberries*

For the Lemon Drizzle Glaze

1 c all purpose flour

1 tbsp lemon juice

1 tbsp nondairy milk


  1. Prep: Preheat oven to 425 degrees F (218 C) and line a cupcakes pan with paper liners, skipping every other cup.
  2. Streusel: Whisk together the flour, granulated sugar and light brown sugar together in a small bowl. Cut the vegan butter into the mixture using a fork or pastry cutter until it looks pebbly. Stir in the lemon zest. Set aside.
  3. Muffin Batter: Add the nondairy milk and lemon juice to a measuring cup and stir together. Set aside to separate and curdle. Add the granulated sugar, light brown sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar to begin releasing the oils. Pour in the curdled milk, melted butter, nondairy yogurt and vanilla tract. Whisk until smooth. Add in the flour and mix until just combined. Fold in the berries.
  4. Bake: Fill each of the 6 cupcakes liners 3/4 of the way full with muffin batter. Sprinkle a generous amount of the prepared streusel on top of each muffin. Bake on center rack of preheated oven for 5 minutes. Without opening the oven door, turn the heat down to 375 degrees F (190 C) and bake for an additional 18-20 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  5. Drizzle: To prepare the lemon glaze, whisk the ingredients together in a small bowl until smooth. Add a bit more lemon juice if necessary. Drizzle over the top of cooled muffins.



*Muffins will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*Fresh or frozen blueberries can be used for this recipe. If you use frozen, toss the berries in 1 tbsp of all purpose flour before adding them to the batter. Do not thaw!

*You bake 6 muffins at a time in this recipe so you will be making 2 batches. Once the first is removed from the oven, crank the heat back up to 425 F and repeat the process once more. This spacing and temperature change allows more heat to get to each muffins, bettering their overall rise.

Keywords: vegan, vegan muffins, lemon blueberry recipe, lemon glaze

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