Simple Vegan Fresh Blueberry and Lemon Muffins

I’m not much of a muffin person. I think they’re kinda silly… just like cake. But I was inspired to make blueberry muffins after a character on a show I was watching was eating a muffin. I could not shake the craving. So I made the muffins and they were delicious, so that sounds like a win to me!

Vegan lemon blueberry muffins before and after baking.

These were so easy and very basic and I already had all of the ingredients. I didn’t add anything in to make them healthier than cake, but sometimes you need to live a little!

Recipe originally found here. Follow link for baking instructions.


– 1 cup milk of choice (I used cashew)
– 1 teaspoon apple cider vinegar
– 2 cups all-purpose flour
– 2½ teaspoons baking powder
– ¼ teaspoon baking soda
– pinch salt
– ½ cup sugar
– ¼ cup canola oil
– 1 teaspoon vanilla extract
– zest of 1 lemon
– 1½ cups fresh blueberries

Vegan Blueberry Lemon Muffin with Cashew Cream

These muffins were a winning recipe and if I ever feel the desire to make muffins again I’ll probably make these again. However, they were a bit too much like these vanilla cupcakes and more like a snack or dessert than a breakfast food item.

Published by Christina Frangione, MS, RD, CDN, RYT

Christina Frangione, MS, RD, CDN, RYT is a Registered Dietitian Nutritionist serving the Long Island, New York City, and New York State areas helping clients with eating disorders and disordered eating recover their relationship with food and their body. She utilizes a Health at Every Size® approach and supports Intuitive Eating and knows that while she is the food and nutrition expert, you are the expert of your body and life.

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