Vegan Lemon & Blueberry Muffins {vegan, dairy free}

Vegan Lemon & Blueberry Muffins

These Vegan Lemon & Blueberry Muffins are the IDEAL Summery treat!

They only takes a total of 10 minutes prep, and 25 minutes to bake. They’re super easy and so fun to make!

I love recipes like these because they take me back to being a little girl; I used to bake cakes and cupcakes all the time! The fact I can veganize everything I used to love baking makes me SO happy. The combination of the gooey blueberries with the slight hint of lemon is absolutely divine, you won’t be able to stop after just one! I recommend enjoying one mid-morning with a lovely cup of tea.

For more easy-peasy baking fun, why not try my Easy Vegan Banana Bread.

If you make these Vegan Lemon & Blueberry Muffins, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!

Vegan Lemon & Blueberry MuffinsVegan Lemon & Blueberry MuffinsVegan Lemon Blueberry Muffins


(makes 12 muffins)

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2/3 cup caster sugar
  • 1/2 tsp sea salt
  • Zest of 1 lemon
  • 1/2 cup olive oil (or sub for any vegetable oil)
  • 3/4-1 cup dairy-free milk (I use soya)
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar/white vinegar
  • Juice of half a lemon
  • 1 1/3 cups fresh blueberries


  1. Preheat the oven to 185C and line a muffin tray with 12 cases.
  2. Sieve the flour, baking powder + bicarbonate of soda into a large bowl and stir.
  3. Mix in the caster sugar, sea salt and lemon zest.
  4. In another smaller bowl whisk together the wet ingredients: olive oil, milk, vanilla extract, vinegar and lemon juice.
  5. Add the wet mixture to the dry bowl and mix thoroughly. If the mixture is too thick for cake batter, add a splash more milk!
  6. Stir in the blueberries.
  7. Spoon the batter into each cake case until they’re all equally filled and bake for 25-28 minutes until golden brown. Enjoy! Store in the fridge.

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    1. That’s the loveliest feedback! Thank you so much for letting me know! So glad your family enjoyed them xx

  1. I made these this summer and everyone loved them. My granddaughter requested I make them for her brunch bridal shower next month. Both her and her fiancé are vegan and just love them.

    1. This made me so happy! Thanks so much for taking the time to comment. I hope they’re enjoyed at the bridal shower! 🙂 x

      1. I made these twice! The first time I split the batter between muffin tins and a loaf pan and my family loved them! The second time I made it using a larger loaf pan. Sadly when I pulled it out of the oven after 45 minutes or so, it sank in the middle and was undercooked. What did I do wrong? Both times I substituted the caster sugar for regular sugar and used frozen blueberries tossed in flour instead of fresh. Thanks for the recipe!

    1. Hey! So sorry for the late response – I haven’t tried this myself but I would guess at around 30-35 minutes – but it depends on the size of the cake tin. Just keep checking it and using a skewer to ensure the batter doesn’t come out wet. Let me know how it goes/how long it takes x

  2. I made these the other morning for my family and they were a hit! They are so moist and you can really taste the lemon. Thanks for the recipe!!

    1. Aww thank you so much for letting me know! So glad your family enjoyed! I’m craving them now. Stay safe xx

  3. These were amazing!! My non-vegan family loved these and were shocked to learn they were eating vegan muffins. I highly recommend this recipe!

  4. Best muffins ever! I’ve made these almost a dozen times already. Sometimes I add strawberry too! This past week I added a vegan crumble on top (3tbs kite hill vegan butter, 1/3 c flour, 2 tbs sugar, plus a smidge extra lemon zest) it was game changer! I’ve shared this recipe with several friends as well. Thank you!

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