Vegan Lemon Blueberry Muffins

Ahh, New York summer. 

That welcome wall of humidity, the sprinkle of leaky air conditioners and hot wind storms of trash: beautiful. Though New York is the best city in the world (I’m only a tiny bit biased) we all need a break from this weather sometimes. 

Where do I find my retreat? On a breezy beach in the Hamptons maybe? Nope. Poolside, literally, anywhere? Not quite. How about a hot kitchen where the oven is always on full blast? Mm, perfect. 

Though there might be a few (or fifty) better ways to escape the heat, nothing else will result in the in a lemon blueberry muffin that is ~pretty~ delicious, and my new go-to snack and breakfast.

The lemon flavor is just enough zing-y (let’s make this a word) and tart, balancing nicely with a soft crumb and sweet, juicy blueberries. If you want, a little sprinkled lemon sugar on top adds another layer of loveliness. 

Bonus? They’re mostly whole wheat, low sugar and happen to be vegan. So, you’re allowed to have two, or maybe even three… When they’re warm from the oven, they’re pretty hard to resist. Even if New York’s classic million-degrees-plus-humidity weather is pressing in on every window in your house. 

So, pour your self some iced tea, or perhaps a chilled glass of rosé, because we have some baking to do.


Vegan Lemon Blueberry Muffins (adapted from here)

Makes 1 dozen

1 cup whole wheat flour

1 cup all purpose flour

2 tablespoons ground flaxseeds

teaspoons baking powder

1 teaspoon baking soda

0.25 cup + 1 tablespoon sugar, divided

1 cup unsweetened applesauce

2 tablespoons coconut oil, melted 

0.33 cup unsweetened almond milk

2 tablespoons fresh-squeezed lemon juice

1 tablespoon + 2 teaspoons grated lemon zest, divided 

1 cup fresh blueberries (or thawed frozen blueberries, well drained)

1. Preheat oven to 350 degrees F. 

2. Whisk together flours, flaxseeds, powder, soda and 0.25 cup sugar. 

3. In a separate bowl, combine applesauce, oil, almond milk, lemon juice and 1 tablespoon lemon zest. 

4. Make a well in the dry ingredients and add wet mixture. Stir until just combined, batter should be stiff. Gently stir in blueberries. 

5. To make lemon sugar: In a small bowl, combine 1 tablespoon sugar and 2 teaspoons lemon zest. Mix together thoroughly with your fingers, allowing the oils to be released from the zest into the sugar.

6. Divide batter into greased, or lined, muffin pan. Top with a sprinkling of lemon sugar. Bake for 20 minutes, or until an inserted toothpick comes out clean with just a few moist crumbs. 

7. Let cool for 5 minutes before transferring to a cooling rack.

If you try the recipe, let me know! Tag me on Instagram, share on Facebook or find me on Pinterest. Let's stay cool and get baking.