Blueberry Lemon Muffins

These vegan blueberry lemon muffins are a delightful balance of sweet and zesty flavours, perfect for any time of day. Bursting with juicy blueberries and infused with refreshing lemon zest, they are light and fluffy. Made with simple plant-based ingredients, they’re easy to whip up and make a great breakfast, snack, or dessert.

The Ultimate Vegan Lemon Blueberry Muffins

These vegan blueberry lemon muffins are light, fluffy, and bursting with juicy berries, making them an irresistible treat for breakfast, snack time, or dessert. The zesty lemon flavour enhances the natural sweetness of the blueberries, creating a muffin that’s both refreshing and comforting. Whether enjoyed with a cup of tea for breakfast or as an afternoon pick-me-up, these muffins are sure to brighten your day.

Also as they do not contain any nuts they make the perfect treats for school lunch boxes.

The nutmeg, lemon, and bananas give them wonderful flavours and aromas. Made with plant-based ingredients, they require no dairy or eggs, yet still achieve a perfectly soft and moist texture. This is the perfect baking opportunity to use any overripe bananas lying in your fruit bowl which are one of my favourite ingredients for vegan baking.

If you prefer a non-vegan option, you can replace the chia egg with an organic egg and the almond milk with some organic milk.

Other Muffin Recipes To Try

• Apple Crumble Muffins
• Lemon & Chia Seed Muffins
• Apple Cider Muffins

These blueberry lemon muffins will freeze so you can also make a batch ahead.
I used If You Care – Large Baking Cups (affiliate link) made from unbleached totally chlorine-free (TCF) greaseproof FSC paper. They are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams. They are also fully compostable at home or in commercial or municipal composting facilities.

How To Make These Lemon Blueberry Muffins

Ingredients

To make these vegan lemon blueberry muffins you will need:

• 1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg
• plain flour
• wholemeal spelt flour
• golden caster sugar
• baking powder
• baking soda
• salt
• ground nutmeg
• 1 lemon
• overripe bananas
• vegetable oil
• almond milk
• fresh blueberry

Step 1: Prepare The Chia Egg

Prepare chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.

Step 2: Mix Dry Ingredients

In a large bowl, mix together flours, sugar, baking powder, baking soda, salt, ground nutmeg, and lemon zest.

Step 3: Mix Wet Ingredients

In a separate bowl, mash bananas with a fork. Whisk in lemon juice, chia egg, vegetable oil, and almond milk.

Step 4: Combine

Add the dry ingredients to the wet ingredients and mix until well combined. Carefully fold in the blueberries.

Step 5: Bake These Blueberry Lemon Muffins

Spoon batter evenly into each muffin paper baking case in muffin tin.

Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.

Storage and Freezing

Short-Term Storage

These muffins store well in an airtight container for up to 3 days, making them a great option for meal prep or grab-and-go snacks.

Freezing Instructions

To freeze:

1. Cool muffins completely.
2. Wrap each muffin individually in plastic wrap.
3. Place wrapped muffins in a freezer-safe bag or container.
4. Freeze for up to 3 months.

To thaw, leave muffins at room temperature for about 1 hour or microwave for 30 seconds.

I hope you enjoy these vegan blueberry lemon muffins as much as I do. If you do make it, don’t forget to tag me on Instagram!

Other recipes you might enjoy

• Blueberry Porridge [vegan]
• Ginger & Chocolate Beetroot Muffins [vegan]
• Blueberry Buttermilk Pancakes [vegan]
• Lemon & Chia Seed Muffins [vegan]
• Blueberry & Banana Overnight Oats [vegan] [gluten free]