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5 from 1 vote

Vegan Lemon & Blueberry Muffins

Love a Blueberry Muffin but fancy switching it up a bit? Then how about giving these Vegan Lemon & Blueberry Muffins a go!
So simple to make, low in refined sugar and allergyfree too (dairyfree, eggfree & with glutenfree options)...
What's not to love? Go on give your breakfast favourite, a citrus twist!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 10 Muffins
Author: Midge @ Peachicks' Bakery


  • 25 g coconut oil melted
  • 25 g brown sugar
  • 1 apple grated
  • 150 g Self Raising Flour wheat or glutenfree
  • 150 ml dairyfree Milk
  • Juice & Zest of a large lemon
  • 50 g blueberries Fresh or frozen
  • brown sugar crumble topping


  • Preheat the oven to 170C (fan) and line each hole of a muffin tin with a paper case.
    In a large mixing bowl weigh out the flour and then add the grated apple and lemon zest.
    Then in a large jug, mix the melted coconut oil, brown sugar, dairyfree milk and lemon juice.
    Pour the wet ingredients into the dry and stir gently until there are no lumps of flour left.
    Gently stir through the blueberries before sharing out between each of the muffin cups, they should be about 2/3 ful.
    Finally sprinkle over a little brown sugar, oaty crumble mix or some seeds.
    Bake for 30-35mins. Until a skewer comes out clean and once cooled dust with icing sugar.Serve with a nice hot frothy coffee!