Easy Lemon Blueberry Muffins are incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or as a tasty midnight snack, this muffin recipe is going to be a new family favorite!
- 1 cup unsweetened plain almond milk
- 1 tbsp lemon juice
- Zest of one lemon (about 1ish tbsp)
- 1 1/2 cups sugar
- 1/2 cup neutral oil (I used vegetable oil, but canola or avocado would work)
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries
- Optional but so good: raw sugar to sprinkle on top
- Preheat oven to 350 F. Spray a muffin tin with baking spray – I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
- Mix the almond milk with the lemon juice and set aside.
- Whisk together the flour, powder, and salt and set aside.
- Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
- Fold in the dry to the wet – careful not to overmix.
- Stir in the blueberries.
- Scoop out the batter into the muffin tins – I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter.
- Top each with about ½ tsp raw sugar.
- Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.
- Storing. Place any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
- Freezing. You can freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan lemon blueberry muffins, blueberry muffins, blueberry muffin recipe