Vegan Lemon Blueberry Muffins
These vegan lemon blueberry muffins are wholesome thanks to the addition of whole grain flours and oats in the batter. Perfectly soft and sweet, and easy to make.
Healthy Vegan Lemon Blueberry Muffins
In search of the perfect vegan blueberry muffins, I stumbled across a great recipe by the baking guru, Sally’s Baking Addiction. Many of her baking tips have helped me understand how to make a lot of my recipes work. Specifically, recipes like my fluffy blueberry pancakes work because of her tips like aiming for a thick batter to create the perfect structure for the perfect rise.
Using some of the concepts she shared, I was determined to make some delicious vegan blueberry muffins and add some extra nutrition to the batter.
Why You’ll Love These Muffins
More nutrition than the average muffin. These muffins are made primarily with whole grain ingredients in the form of whole wheat pastry flour and rolled oats. Whole grains mean that you are getting more fiber, iron and vital minerals in each bite.
They bake up perfectly. Even though these muffins are vegan, with a few simple hacks, we get the perfect dome on these muffins and they do not come out flat.
Loaded with blueberries and fresh lemon. I love this time of year a lot because blueberries are in season and one of my favorite combos is lemon and blueberries. The tart and sweet is just a match made in heaven. And, blueberries add more antioxidants to this dish, so it’s a delicious bonus.
Key Ingredients
- Whole Wheat Pastry Flour: Remember to make sure it says whole wheat “pastry flour” as regular whole wheat flour is very course and will make these muffins dense and unenjoyable. Pastry flour will help to make sure your muffins are nutritious, but still fluffy.
- Rolled Oats: This recipe was specifically tested with rolled oats. Changing to quick oats or oat flour will change the texture and structure of the muffins and will make the muffins dry.
- Vegan Yogurt: Provides a nice tart flavor to the muffins, some moisture and also helps provide structure to the batter.
- Apple Sauce: Helps give the muffin structure and also keeps it moist since we aren’t using oil.
- Lemon: Both the juice and zest to provide a nice burst of citrus.
How to Make These Vegan Lemon Blueberry Muffins
Soak your oats before making your batter, then as you wait gather and measure your remaining ingredients starting with your remaining dry ingredients.
Add your dry ingredients to a large bowl and give them a good mix. Then, start adding in all the wet ingredients. Finally, stir in your soaked oats making sure to avoid overmixing.
You should be left with a thick batter. Now, with a cookie scoop or spoon, evenly pour your batter into a lined muffin tray. Place the tray into the oven and bake first at a high temperature and then lower the temperature to completely bake the muffins. This makes a big difference so don’t skip this step! Once baked, remove your muffins from the oven and allow to cool before serving.
Tips for Making the Best Vegan Muffins
- To get the perfect rise for your muffins make sure your batter is thick. Having a thicker batter will provide more lift for your muffins.
- Soak your oats before adding them to your batter. This will help to make sure you have the perfect thick batter for your muffins to rise appropriately.
- Cook your muffins at two different temperatures. Start with a higher temperature to help create the muffin peaks and then bring down the temperature to help cook the remainder of the batter.
- Allow your muffins to completely cool if using muffin liners. If the muffins are still hot your muffin liners will stick to the muffins and make them break apart.
Frequently Asked Questions
Using frozen or fresh blueberries work well in this batter. If using frozen blueberries, make sure you are folding them in while they are still frozen to help prevent the blueberries from bleeding too much into the batter. You can also toss them in a little flour before folding them in too to help prevent them bleeding as well.
This recipe was tested using whole wheat pastry flour. If you would like to attempt a gluten-free version, I would suggest that you use an all-purpose gluten free flour blend as a replacement.
Before you store your muffins, make sure they are completely cooled. Place them in the fridge for up to 5 days or store in a resealable bag in the freezer for up to 3 months. You can thaw and reheat them when you are ready to eat them by popping them into a toast oven.
More Baked Goods to Try
- Vegan Oatmeal Chocolate Chip Bars
- Double Chocolate Cherry Breakfast Cookies
- S’mores Pumpkin Mug Cake
- Chocolate Chip Zucchini Bread
Vegan Lemon Blueberry Muffins
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These vegan lemon blueberry muffins are wholesome thanks to the addition of whole grain flours and oats in the batter. Perfectly soft and sweet, and easy to make.
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk or soy milk
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut sugar or regular sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup plain vegan yogurt
- 1/4 cup unsweetened apple sauce
- 1 tbsp apple cider vinegar
- Juice and zest of one lemon
- 1 cup fresh or frozen blueberries
Instructions
- Set the oven to 425F and prepare your muffin pan by either spraying with non-stick spray or lining with muffin liners and set aside.
- Add your oats and milk to a bowl and allow to soak for 20 minutes. Then measure and prep your remaining ingredients.
- To a separate bowl, add in your flour, sugar, baking soda, baking powder, and salt and give it a good mix to combine.
- Now add in your yogurt, apple sauce, apple cider vinegar, lemon zest, juice and your soaked oats.
- Mix your ingredients together to form a thick batter, then fold in your blueberries.
- With a cookie scoop or spoon, divide your batter evenly into your muffin tin. Then place your muffins into the oven.
- Bake your muffins at 425F for 5 minutes and while keeping the muffins in the oven, reduce the heat to 350F and continue baking for an additional 18 minutes or until a toothpick pierces the center and comes out clean. Allow to fully cool then enjoy.
Notes
To get the perfect rise for your muffins make sure your batter is thick. Having a thicker batter will provide more lift for your muffins.
Soak your oats before adding them to your batter.
Cook your muffins at two different temperatures. Start with a higher temperature to help create the muffin peaks and then bring down the temperature to help cook the remainder of the batter.
Allow your muffins to completely cool if using muffin liners. If the muffins are still hot your muffin liners will stick to the muffins and make them break apart.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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