clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of one vegan lemon blueberry muffin on a sheet pan.

Vegan Lemon Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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.


  • 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



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.