Vegan Lemon Blueberry Muffins

Vegan Blueberry Muffins

As a vegan I find breakfast to be the hardest meal of the day. In my non-vegan days I ate eggs practically every morning so I have been really struggling to find options that satisfy. After spending a weekend away and not being able to find any real breakfast options aside from fruit, it got me inspired to try my hand at making some vegan muffins.

I decided to make lemon blueberry muffins as they are a favourite of mine. Not only are these muffins great for breakfasts at home but they travel well and are perfect to pack along on a vacation or to grab on the go! Since getting Nova our mornings are a lot more rushed than they used to be so having something convenient to eat on the go has been a real lifesaver for me! Not only are these muffins super convenient, but they are very moist and have a lot of flavour too!

Here is my recipe:

Vegan Blueberry Muffins

Course: Breakfast, Snack
Servings: 12 muffins
Calories: 160kcal


  • 1 cup cashew milk
  • 1 tsp apple cider vinegar
  • 2 cups flour
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • zest and juice of 1 lemon
  • 1.5 cups blueberries


  • Preheat the oven to 375ºF and line a muffin tin with baking cups.
  • Combine the cashew milk and apple cider vinegar in a large bowl.
  • Slowly incorporate the flour, baking soda, baking powder, and salt until well combined.
  • Next, add in the oil, vanilla extract, and sugar. Stir until well mixed.
  • Then, add in the zest and juice from the lemon as well as the blueberries, stirring until just combined.
  • Spoon the batter into the baking cups and bake for 25-30 minutes.

These muffins are super quick to whip up and taste really decadent. They’re so easy to grab and I have really enjoyed having them on hand for breakfasts!

Have you made vegan muffins before? What is your favourite kind to make?