shopify stats

Meatless Monday Recipe: Vegan Blueberry Lemon Muffins


Photo: Brad Klopman

My mom's the best. She's not vegan or even vegetarian, but when I visit her she stocks up on various vegan foods and desserts, trying new recipes. She even cooks and bakes weeks in advance and then freezes it all for my arrival.

When my husband Brad and I visited last month, these muffins were waiting. After everyone went to sleep, we quietly crept back up to the kitchen and ate them again at midnight. They're that good.

This recipe comes from The Joy of Vegan Baking.

Vegan Blueberry Lemon Muffins


2 cups unbleached All Purpose Flour (I used bleached.)

1 1/2 teaspoons Baking Soda

1/2 teaspoon Salt

2 Lemons for Lemon Zest

3/4 to 1 cup Sugar

1 cup Rice Milk or Soy Milk or Almond Milk (I used Almond Milk.)

1/3 cup Canola Oil

1 teaspoon Lemon Extract (I didn't have any, so I squeezed about 1 teaspoon of the lemon's juice.)

1 tablespoon White Vinegar (I used Apple Cider Vinegar.)

1 1/2 cups Fresh or Frozen Blueberries (If I use frozen, I put them in a bowl with hot water for a few minutes to thaw and then rinse thoroughly, otherwise the blue color runs into the batter.)


1. Preheat oven to 375 for 15 minutes. Lightly grease a muffin tin. (I used cupcake holders instead.)

2. In a medium blow, combine together flour, baking soda, salt, and lemon zest.

3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4. Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.

5. Gently fold in the berries using a rubber spatula.

6. Fill the muffin tins about 2/3rds full.

7. Bake until a wooden skewer (I used a toothpick) inserted into the center comes out clean, about 22 minutes.

8. Remove from the oven and let cook for 5 minutes. After that, remove the muffins from the tins and cool on a wire rack.