Mini Vegan Lemon Blueberry Muffins: super cute, mini-sized moist vegan lemon blueberry muffins. Bright blueberry & fresh lemon flavor packed into tiny vegan muffins!
What is it about mini-sized things that are so darn cute?? Is it that they’re so tiny that you feel like they’re made for adorable babies? Or is it that holding such a tiny thing makes you feel like a giant and thus that mini thing is so cute?
Ahh… the deep, philosophical questions I often grapple with. 😉
Today’s vegan lemon blueberry muffins not only look cute, but taste it. Okay, fine… there’s no such thing as tasting cute—but surely sprinkles and mini koala-bear-shaped pastries can disagree.
Are you ready to experience the delight, the cuteness, and the straight-up fresh homemade vibes of mini vegan lemon blueberry muffins? Let’s bake this!
How to Make Vegan Lemon Blueberry Muffins – Mini-style!
Step 1: Preheat
Preheat the oven to 350°F. Then, drop some mini muffin liners into a mini muffin pan.
Step 2: Sift
Grab a large mixing bowl and sift together all of the dry ingredients into the bowl.
Step 3: Heat
Heat up the water and milk until warm. We do this to avoid chilling, and thus solidifying, the melted coconut oil you’ll be using soon.
Step 4: Whisk
Now, whisk together all of the wet ingredients.
Step 5: Combine
Pour the wet ingredients over the dry ingredients. Whisk everything together until thoroughly combined. Fold in fresh blueberries. You’ve just made your vegan lemon blueberry muffin batter!
Step 6: Pour Batter
Pour the batter into the mini muffin pan you lined earlier.
Step 7: Bake, Cool & Enjoy
Bake muffins for about 18 minutes. Cool, then enjoy your deliciously homemade vegan lemon blueberry muffins!
How to Store Your Vegan Lemon Blueberry Muffins
Room Temperature
After completely cooling, store vegan lemon blueberry muffins in an airtight container in the refrigerator for up to 1 week. You can also store these muffins at room temperature for about 3 days.
Freezer
Store cooled vegan lemon blueberry muffins in a freezer-friendly container for 1-2 months in the freezer. Give these mini vegan muffins about 30 minutes to thaw at room temperature before enjoying.
>>You might also like: Tennessee Mule (aka Moscow Mule with Whiskey)
Soft ‘n tender vegan lemon blueberry muffins in adorable mini muffin portions!
I can’t wait to hear what you think—be sure to comment below! I love hearing from you. Thanks for stopping by and making my baking day. 😉 Can’t wait ‘til our next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Delicious Vegan Muffins
- Vegan Lemon Poppy Seed Muffins (so deliciously moist and beautifully dotted with fun poppy seeds!)
- Healthy Lemon Blueberry Muffins (the full-size version of these minis, bc sometimes you just need a full-size treat.)
- Vegan Lemon Raspberry Muffins + Healthy Pumpkin Oatmeal Muffins (two fun flavor combos, ftw)
- Vegan Gluten Free Blueberry Muffins
- Vegan Dark Chocolate Muffins
- Vegan Zucchini Muffins
- Vegan Banana Blueberry Muffins
Mini Vegan Lemon Blueberry Muffins
- Total Time: 43 minutes
- Yield: 30 mini muffins 1x
- Diet: Vegan
Description
Mini Vegan Lemon Blueberry Muffins: super cute, mini-sized moist vegan lemon blueberry muffins. Bright blueberry & fresh lemon flavor packed into tiny vegan muffins!
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour
- ½ cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon (2 tablespoons)
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a mini-muffin pan with mini muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 13-19 minutes. Mine took 18 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 30 minutes. Then, gently lift muffins out of the pan and place directly onto a cooling rack to cool for 20 more minutes. Enjoy immediately, or cool completely for about 1 hour before storing. Storing instructions below.
More Delicious Vegan Muffins
Notes
Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment for 3 days.
To Freeze: Store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Keywords: vegan lemon blueberry muffins
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I can’t believe that these muffins are vegan! The addition of blueberries make them irresistible!
★★★★★
Yes! Really glad you’re enjoying them!
These are so adorable and perfect for when my kids go back to school for their snacks! Such a delicious and very yummy recipe! I will definitely make these adorable muffins again!
★★★★★
Yes! These are perfect for snacking, and portion control. Hope the kiddos enjoy them! 🙂
These Mini Vegan Lemon Blueberry Muffins are mouth-watering!
★★★★★
Oh yes! They’re one of our faves right now!
So moist and flavorful. The texture is just spot on.
★★★★★
Woohoo! Glad to hear it Krystle!
These would not last long at our house! SO GOOD!
★★★★★
I know, these always disappear so fast whenever I make them!
SO excited to try these! They look amazing!
★★★★★
Thanks! I know you’ll just love them.
Hi, is it possible to use something like applesauce instead of the coconut oil in this recipe?
Hi Tabitha! I haven’t tried applesauce in these muffins, but I do have a blueberry applesauce muffin recipe you might like: Gluten Free Vegan Blueberry Applesauce Muffins. Hope this helps! 🙂
So excited to try! Will frozen blueberries work???
★★★★★
They should work fine! Just watch out, because frozen blueberries tend to leak color into the rest of the batter. 😉
I have actually tried and I can attest to the color leak! 😂
★★★★
Sooo yummy! A batch made 32 minis for me and my oven only needed 14-15 minutes. I made a batch and a half. The second time I added 2 teaspoons more zest and a tsp more juice for more lemony yumminess! I also used canola oil and brown sugar. I can also attest to the color leakage that happens with frozen blueberries! Still really cute and yummy 😋. Thanks again, Demeter! ❤️ I’m done baking for our outdoor church service! Yayyyy! 💃🙏
★★★★★
Hi Demeter, I’d like to bake these blueberry and lemon. Could you please tell me what I could substitute the oat flour with and how much I would need. Is there a standard gluten-free flour and measurement that could be used for baking cookies, bars and muffins? I appreciate your help.
Thank you! 🤗
Hi Maria! I’ve had some readers swap the oat flour for GF AP flours with good results, but I haven’t tried it myself here. Don’t have a standard swap ratio, but it’s something I’ve been compiling info on and hope to crack one day. 😁 Hope this helps!