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Vegan Lemon-Blueberry Muffins

Sometimes you just need to sink your teeth into some sweet, carby deliciousness! So why not whip up a batch of some homemade goodness? These muffins are my go-to when I need a sweet, treat in a pinch…without the artificial junk.

Muffin on, my friends!

Vegan Lemon-Blueberry Muffins

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Prep time: 10 minutes // Cooking time: 20 minutes // Yield: 12 muffins


  • Muffin tin
  • Muffin/Cupcake liners
  • Measuring cup and spoons
  • Mixing bowls
  • Spatula


  • 2 cups unbleached, all-purpose flour
  • Zest of 2 lemons
  • 1/4 cup raw cane sugar
  • 1/4 cup hemp protein/ground hearts
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup and 2 tablespoons non-dairy milk (I used organic soy, original flavour)
  • 1/3 cup grapeseed oil
  • 1 tablespoon apple cider vinegar (I use Bragg’s)
  • 1 1/2 cups blueberries (I use frozen)


  1. Preheat oven to 375°F.
  2. Mix dry and wet ingredients separately – except for the blueberries.
  3. Mix the dry and wet ingredients together. When mixed thoroughly, gently fold the blueberries into the batter.
  4. Line muffin tin with liners. Fill muffins 3/4 of the way full.
  5. Bake for 20 minutes, or until golden brown and toothpick comes out clean.
  6. When golden and delicious, remove from oven and allow to cool.

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So share some muffin love… and get these babies baking!



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