This post may contain affiliate links. These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. These vegan blueberry muffins are soft and sweet with a hint of lemon and best gluten free blueberry muffins blueberries in every bite for the perfect morning or midday snack. Made with a hint of lemon to take these muffins to the next level.
This post was originally published on March 2, 2015. My first baking job was the best job I’ve had to date. Well, with the exception of this job. In my time as a baker, I fell absolutely in love with the process, the environment, and the practice of baking and patisserie. I originally published this vegan blueberry muffin recipe over 6 years ago. Since then, it has become the most popular recipe on my website, BY FAR. You people LOVE these vegan muffins.
These vegan muffins are soft, perfectly moist, and flavored with a hint of lemon. Beyond that, they are wildly versatile. Take a look through the comment section of this recipe and you’ll learn how to make these muffins gluten-free, without refined sugar, soy-free, and so many other ways! With all the love these vegan muffins get, I figured it was time to give them a new look.
I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with blueberries and lemon zest in every bite. They are the perfect morning pastry or a midday snack. I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well.
This may affect the overall texture of the muffin. For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour. Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar. This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
If you want to eliminate the oil altogether, swap it out for the same amount of applesauce. If you don’t like lemon, this can be omitted. Tricks to find out how to replace them with frozen berries. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, vanilla extract, and lemon zest. Pro Tip: The curdled milk helps give these muffins rise and texture.
While other types of non-dairy milk will do, I find that soy milk curdles the best. In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated. Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds.
With an ice cream scoop, you can ensure the muffins are equally sized as well. Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely. Serving – Serve these vegan muffins immediately. They come out of the oven warm, buttery, and hard to resist! Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins. If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them.