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One blueberry muffin on top of another.

Lemon Blueberry Muffins

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan


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


  1. 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.
  2. Mix the almond milk with the lemon juice and set aside.


  • 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