Vegan Blueberry Lemon Muffins are made in one bowl with crunchy streusel topping and fresh thyme. They make the perfect eggless blueberry muffins for breakfast, Sunday brunch or even dessert. Moist, low calorie, low-fat and made with applesauce, these easy vegan muffins can be made gluten-free (GF) and oil-free with no sugar.
My lemon blueberry muffins are extra fresh, super moist and fluffy, and the tops are golden brown with crunchy crumble topping. They require no butter, no milk, no eggs, and are completely non-dairy and pair well with my quick and easy Banana Peel Bacon.
If you like the flavor combination of these vegan blueberry muffins, check out this decadent Lemon Blueberry Loaf. This recipe also pairs well with my Overnight Chia Pudding my Apple Pie Overnight Oats and my Pumpkin Pie Overnight Oats!
TIP: Check out these 20 Healthy Vegan Muffin Recipes for more great muffin recipes. And if you’re looking for something to spread on these muffins besides vegan butter, try my Pear Ginger Jam made with no pectin.
🥘 What Goes Into Vegan Blueberry Lemon Muffins?
Vegan sugar – granulated sugar is the best choice for these easy vegan blueberry muffins, not only for the muffins themselves, but also for the streusel topping. Keep in mind, however, not all sugar is vegan. Many of the cheaper US brands are processed using bone char. Look for sugar that’s organic or labeled vegan/bone char free, such as Florida Crystals, or Kirkland Organic (from Costco). For a list of sugar companies that don’t use bone char, visit PETA.
Oil – I use plain ol’ vegetable oil for these vegan muffins, but any neutral oil will do such as grapeseed or canola oil.
Blueberries – you can use fresh blueberries or equal amounts of frozen berries in this recipe. If using frozen blueberries, be sure to thaw at room temperature before adding to the muffin batter.
Fresh lemons – I like using fresh lemons best as it also allows me to also use the lemon zest from those lemons before juicing them, which is needed for the crumb topping and a garnish.
Applesauce – organic, unsweetened works best. If making these blueberry muffins oil-free, simply increase the applesauce to a full cup and add a little more plant milk to get the desired consistency.
Flour – all purpose flour is the best choice for this recipe. Of course, if you are gluten-intolerant, you may substitute with the gluten-free flour of your choice. Keep in mind, however, that this may change the texture of these muffins, but won’t affect the flavor
Plant milk – lately I use oat milk in all my recipes as it’s my absolute favorite plant milk, but you may substitute whatever plant milk you have on hand, including cashew milk, soy milk, almond milk, etc.
Thyme – adding thyme to this vegan muffin recipe transforms ordinary blueberry muffins into mega-muffin superstars. However, if you prefer to omit, it won’t affect the delicious outcome of the muffins whatsoever. Alternatively, if you don’t have fresh thyme, you may substitute with 1-2 teaspoons ground.
🔪 How To Make Vegan Blueberry Lemon Muffins
1. To make Vegan Blueberry Muffins, start by preheating oven to 400 Fahrenheit/204 Celsius. Line a standard muffin tin with 12 muffin liners. If you don’t have muffin liners, lightly oil each slot. To a large bowl, add dry ingredients, including flour, sugar, baking soda, baking powder and salt. Whisk until the mixture is thoroughly combined.
2. Add wet ingredients to the dry ingredients, starting with plant milk, applesauce, vegetable oil, lemon juice and vanilla extract.
3. Stir gently until wet ingredients are totally incorporated into the dry ingredients. DO NOT OVERMIX.
4. Add blueberries and thyme to batter. With a spatula, gently fold until well-blended. Your muffin batter should be thick.
5. Use a big scoop and divide batter evenly (an ice cream scoop works best) into each muffin liner or slot until either is filled almost to the top. If you’re not using liners, be sure to spray each slot with a generous amount of cooking spray.
6. Top with remaining blueberries and sprinkle with streusel topping (see below on how to make). Bake the muffins at 400F/204C until muffin tops and streusel topping are golden brown, approximately 15-18 minutes, and a toothpick inserted in the middle of the muffin comes out clean.
7. Remove from oven. Place my bakery-style vegan blueberry muffins on cooling rack (in the muffin tin) for at least 10-15 minutes. Once cooled for the required time, remove individual muffins from tin and transfer to a cooling rack until completely cooled. Makes 12 muffins.
🍋 How to Make the Crumb Topping
In a small bowl, combine sugar, flour, vegan butter, lemon zest and cinnamon until it forms a consistency similar to damp sand.
👩🏻🍳 Expert Tips
- For the lightest, fluffiest, to die for vegan blueberry muffins ever, don’t over mix the batter. This will make them too dense. Mix just until all ingredients are well-combined. Furthermore, gently fold in the blueberries and thyme using a spatula.
- Bake on center rack of your oven for the best, most even results.
- Test with a toothpick to check if they are done. If it comes out clean and the crumb topping is golden brown, they’re ready to be removed from the oven.
- For vegan blueberry muffins to bake evenly and have a nice dome top, be sure your ingredients are at room temperature prior to baking. Use a baking thermometer to ensure baking is at the proper temperature. Make sure your batter is thick and use a big scoop to add muffin batter to your muffin tin. Contrary to popular belief, fill each slot almost to the top. For the biggest domes ever, only fill every other slot.
- Oil-free – to make these vegan lemon blueberry muffins oil-free, increase the amount of applesauce to a full cup. If the batter is still too dry, add more plant milk, a little at a time, until reaching the desired consistency (think thick lava).
- Gluten-free – to make the muffins gluten-free, use a gluten-free flour blend such as Bob’s Red Mill Gluten-Free Baking Flour in a 1:1 ratio.
- Sugar-free – these muffins are healthier when you omit sugar. You may substitute the sugar in this recipe with ½ cup of dark maple syrup or agave nectar. Taste the batter and add more as needed to reach the desired sweetness.
- 100% whole wheat flour – using whole wheat flour may alter the texture and flavor of these muffins, but it will make them healthier. To substitute, use ¾ cup whole wheat flour for every 1 cup of white flour.
- Other berries or chocolate chips – you may substitute equal amounts of any other berries, such as strawberries, raspberries or blackberries or chocolate chips for blueberries in this recipe.
- Bottled lemon juice – although it’s best to use fresh lemons, you may substitute with bottled like 365 Organic Lemon Juice from Whole Foods Market if fresh lemons are unavailable.
- Frozen blueberries – frozen blueberries are a fine substitution for fresh and you don’t need to thaw them first (but you may need to cook them a little longer). In addition, to prevent the color from seeping into the mixture, coat them with flour before folding them into the batter.
- Jumbo blueberry muffins – to make this vegan blueberry muffins recipe jumbo, double the recipe and use jumbo muffins tins like these that are BPA-free and dishwasher safe.
- Ground thyme – don’t have fresh thyme? No problem. Substitute with 1-2 teaspoons ground thyme, depending upon how herby you want your muffins to be.
Vegan muffins are definitely healthier than muffins containing dairy products as they are cholesterol-free, which helps prevent clogged arteries that can lead to heart disease and stroke. However, white flour, sugar and oil should be consumed in moderation as they aren’t the healthiest food choices for calorie-conscious or health-conscious folks. The substitutions section above will advise you how to make this vegan muffin recipe healthier, by replacing oil, sugar, and white flour with more wholesome ingredients.
Be sure your ingredients are at room temperature. Use a baking thermometer in your oven to ensure baking is at the proper temperature. Make sure your batter is thick and use a big scoop to add muffin batter to your muffin tin. Contrary to popular belief, fill each slot almost to the top. For the biggest domes ever, only fill every other slot.
Yes. For best results start with a 1:1 ratio. This means, for every 1 cup of all purpose flour, you will use 1 cup almond flour. Keep in mind, however, because almond flour contains more moisture than regular flour, you may have to add more almond flour to compensate for the wetter batter
In case you missed the substitutions section above, you can use frozen berries for this recipe. It’s unnecessary to thaw them before use, however, they may need to be cooked a bit longer. In addition, to prevent the blue color of the blueberries from seeping into the batter, lightly coat frozen blueberries with flour prior to adding them to the recipe.
Yes, indeed they can. After cooling completely, these muffins can be stored in the freezer for up to 3 months if individually wrapped and then stored in a freezer-safe storage container or bag. When you’re ready to devour them, allow them to thaw to room temperature, then heat them in a regular oven, toaster oven or microwave.
Store muffins in an airtight container in your refrigerator for up to 5 days.
🥞 More Vegan Breakfast Ideas
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Vegan Blueberry Lemon Muffins (Eggless, One Bowl)
For the Streusel Topping
- 1 tablespoon fresh lemon zest
- 3 tablespoon granulated sugar
- ¼ cup all purpose flour
- ⅛ teaspoon cinnamon
- 3 tablespoon vegan butter softened
For the Muffins
- 2 ¼ cup all purpose flour
- ¾ cup sugar vegan
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup plant milk plus more if batter is too dry and/or you're omitting oil completely
- ¼ cup + 1 tablespoon vegetable oil
- ½ cup applesauce unsweetened; use 1 full cup if omitting oil completely
- ¼ cup fresh lemon juice
- 1.5 teaspoon pure vanilla extract
- 1 ⅓ cup blueberries
- 2 tablespoon fresh thyme use 1-2 teaspoons ground
For the Streusel Topping
- In a medium bowl using your fingers, combine lemon zest, sugar, flour, vegan butter and cinnamon until the consistency resembles damp sand. Set aside.
For the Muffins
- Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Line a standard muffin tin with 12 muffin liners. Alternatively, you can lightly grease each slot. To a large bowl, add dry ingredients, including flour, sugar, baking powder, baking soda and sea salt. Whisk until thoroughly combined.
- Add wet ingredients to the dry ingredients, including plant milk, oil, lemon juice and vanilla extract.
- Gently mix just until ingredients are well-combined. DON'T OVERMIX THE BATTER.
- Using your spatula, gently fold in blueberries and fresh thyme until evenly coated.
- Divide batter evenly into each muffin liner/slot until ¾ full. (I use an ice cream scoop which works perfectly).
- Top with remaining blueberries. Sprinkle each muffins with streusel topping. Bake on the middle rack of your oven for 15-18 minutes, or until muffins tops are golden brown and a toothpick inserted into the middle of the muffins comes out clean.
- Remove from oven and allow the muffins to cool in the pan on a cooling rack for 10-15 minutes. Remove individual muffins from muffins tin and place on cooling rack to complete the cooling process.
- Please note: nutrition information is estimated.
- For the lightest, fluffiest, to die for berry muffins ever, don’t over mix the batter. This will make them too dense. Mix just until all ingredients are well-combined. Furthermore, gently fold in the blueberries and thyme using a spatula.
- Bake on center rack of your oven for best, most even results.
- Test with a toothpick to check if they are done. If the tops are golden brown and the toothpick comes out clean, they’re ready to be removed from the oven.
- For blueberry muffins to bake evenly and have a nice dome top, be sure your ingredients are at room temperature prior to baking. Use a baking thermometer to ensure baking is at the proper temperature. Make sure your batter is thick and use a big scoop to add muffin batter to your muffin tin. Contrary to popular belief, fill each slot almost to the top. For the biggest domes ever, only fill every other slot.
Can I use flax eggs instead of the applesauce? I don’t have applesauce. Thanks!
Hi Meredith. I think that would work out fine. I use the applesauce as a binder, and that’s just what flax eggs are meant to do in baking. Please let me know if you have any more questions.
These muffins look so tasty! Just so you know 400 fahrenheit is 204 celsius, not 244 which might be too hot.
Thank you Sophie. I’m gonna change that right now!!
Umm how much sugar??? Recipe only shoes sugar for topping!!
I’m so sorry. Looks like I left that out. Thanks for calling to my attention, Kristy. It’s 3/4 cup sugar for the muffins. I’ll fix right now.
Hahaha thanks Ar.
Love the combination of flavors in this muffin recipe. so delicious. Thanks for sharing.
Thanks so much Kushigalu! Glad you enjoyed!!
I am a huge fan of both these flavors and those look fantastic!
Thank you Claudia.
I made these for brunch and they all disappeared. Great photos and a delicious recipe.
Thank you Gina. Sounds like they were a hit!
These turned out amazing! Couldn’t tell there weren’t any eggs in it!
That’s the beauty of vegan food! Thank you Dijana!
I made these for my twins and they loved them! They turned out great and I loved that they are vegan. Making them again for sure.
I’m so glad the twins liked them, Julie. Thank you for your comment.
We sure do love our muffins but we’ve been holding off making any because of the ingredients. We made this vegan version yesterday and we really couldn’t tell the difference between this recipe and our other one. Needless to say, we’ll continue with your excellent recipe.
Great news! Thanks Marisa!!
Great flavored muffins. My family and friends enjoyed them last weekend. I shared your recipe too, thanks!
So glad everyone enjoyed them Natalie. Thanks for your nice comment!