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Blueberry Lemon Muffins [vegan] by The Flexitarian - Annabelle Randles ©

Blueberry Lemon Muffins [vegan]

Moist and fruity you can enjoy these vegan blueberry lemon muffins for breakfast, snack or dessert.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 190 kcal


  • 2 mixing bowls
  • muffin tin


  • 1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] / or 1 organic egg
  • 125 g plain flour
  • 125 g wholemeal spelt flour
  • 125 g golden caster sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 2 Tbsp of lemon juice + zest
  • 2-3 overripe bananas [250g / 8.8 oz]
  • 60 ml vegetable oil
  • 125 ml almond milk
  • 125 g fresh blueberry


  • Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
  • Prepare chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
  • In a large bowl, mix together flours, sugar, baking powder, baking soda, salt, ground nutmeg and lemon zest.
  • In a separate bowl, mash bananas with a fork. Whisk in lemon juice, chia egg, vegetable oil and almond milk.
  • Add the dry ingredients to the wet ingredients and mix until well combined. Carefully fold in the blueberries.
  • 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.


Serving: 1muffinCalories: 190kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 241mgPotassium: 93mgFiber: 3gSugar: 14gVitamin A: 19IUVitamin C: 4mgCalcium: 37mgIron: 1mg
Keyword blueberry, muffin
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