Mini Vegan Lemon Blueberry Muffins
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 ❤️
☀ Click below to Pin ☀
📸 Did you make this vegan muffin recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
So excited to try this recipe! Can you please tell me if I can substitute apple sauce for the water? Thanks so much!
Hi Dorrie! I would not recommend swapping applesauce for the water, as it will change the consistency and flavor of the muffins quite a bit, and likely won’t give you good results at all. Hope this helps!
Hi Cindy! Oh I’m so glad that you liked the muffins! Glad to know that the thawing helped balance out the bake time. And that mini loaf was soo cute! 😊 Can’t wait to see what you make next!
Hi Cindy! Oh I’m so glad that you liked the muffins! Glad to know that the thawing helped balance out the bake time. And that mini loaf was soo cute! 😊 Can’t wait to see what you make next!