Description

These Vegan Blueberry Lemon Poppy Seed Muffins are a delightful blend of fresh blueberries, zesty lemon, and crunchy poppy seeds, all baked to perfection with a moist, tender crumb. Made with wholesome ingredients like almond flour, mashed banana, and maple syrup, they offer a naturally sweet and dairy-free treat that’s perfect for breakfast or an afternoon snack.

Ingredients

Scale

Muffins

1 extra-large lemon (or 2 small lemons)
1/3 cup almond milk or other non-dairy milk
1 1/2 cups (~180g) all-purpose flour, plus 3 extra tablespoons
2/3 cup (~75g) almond flour or meal
2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tablespoons refined coconut oil, melted (or a neutral oil of choice)
1 teaspoon pure vanilla extract
2 tablespoons poppy seeds
1 cup fresh blueberries

For Serving (Lemon Icing)

1 cup organic powdered sugar
1–2 tablespoons almond milk or other non-dairy milk
Juice of 1/2 lemon
Lemon zest for garnish

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with liners and lightly oil the liners to prevent sticking, as the recipe contains minimal oil.
Prepare Lemon Mixture: Zest the lemon(s) to yield 1 tablespoon of zest, then juice to get 1/4 cup of juice. Combine the lemon juice with almond milk and set aside; the mixture will curdle slightly, resembling buttermilk.
Combine Dry Ingredients: In a large bowl, mix together the 1 1/2 cups all-purpose flour, almond flour, baking powder, and sea salt. Create a well in the center for the wet ingredients.
Add Wet Ingredients: Into the well, add the lemon zest, lemon juice and almond milk mixture, yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract.
Mix Batter: Stir the wet ingredients into the dry with a wooden spoon using about 12 strokes, mixing just until combined. The batter should remain lumpy to avoid dense muffins.
Prepare Blueberries: Toss the fresh blueberries with the extra 3 tablespoons of all-purpose flour to prevent them from sinking during baking.
Fold in Poppy Seeds and Blueberries: Using a silicone spatula, gently fold the poppy seeds and floured blueberries into the batter until evenly distributed.
Fill Muffin Cups: Using a cookie dough or mini ice cream scoop, evenly portion the batter into the prepared muffin cups.
Bake Muffins: Reduce the oven temperature to 350°F (175°C) and bake the muffins for 23 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out with just a few crumbs.
Make Lemon Icing: If desired, whisk together powdered sugar, 1 to 2 tablespoons almond milk, and lemon juice until you reach your preferred glaze consistency, adding more liquid for a thinner icing.
Finish and Serve: Drizzle the lemon icing over cooled muffins and garnish with additional lemon zest for a vibrant finish.

Notes

Lightly oiling the muffin liners helps prevent sticking since the recipe uses minimal oil.
Do not overmix the batter; a lumpy batter yields lighter, fluffier muffins.
Flouring the blueberries helps keep them suspended evenly throughout the muffins.
These muffins keep well stored in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.
Use fresh lemon for best flavor; bottled lemon juice may alter the taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: vegan muffins, blueberry muffins, lemon poppy seed muffins, dairy-free muffins, plant-based breakfast, healthy muffins