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stack of vegan lemon blueberry muffins with streusel topping on a white plate
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5 from 165 votes

Vegan Blueberry Lemon Muffins (Eggless, One Bowl)

Vegan Lemon Blueberry Muffins with Streusel Topping are the perfect eggless muffin recipe for breakfast or Sunday brunch. Easy, moist, flavorful and made with applesauce in one bowl, this is an easy vegan muffin recipe that can also be made gluten-free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 12 muffins
Calories: 247kcal
Author: Deborah
Cost: $8

Equipment

Ingredients

For the Streusel Topping

  • 1 tablespoon fresh lemon zest
  • 3 tablespoon granulated sugar
  • ¼ cup all purpose flour
  • teaspoon cinnamon
  • 3 tablespoon vegan butter softened

For the Muffins

  • 2 ¼ cup all purpose flour
  • ¾ cup sugar vegan
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup plant milk plus more if batter is too dry and/or you're omitting oil completely
  • ¼ cup + 1 tablespoon vegetable oil
  • ½ cup applesauce unsweetened; use 1 full cup if omitting oil completely
  • ¼ cup fresh lemon juice
  • 1.5 teaspoon pure vanilla extract
  • 1 ⅓ cup blueberries
  • 2 tablespoon fresh thyme use 1-2 teaspoons ground

Instructions

For the Streusel Topping

  • In a medium bowl using your fingers, combine lemon zest, sugar, flour, vegan butter and cinnamon until the consistency resembles damp sand. Set aside.

For the Muffins

  • Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Line a standard muffin tin with 12 muffin liners. Alternatively, you can lightly grease each slot. To a large bowl, add dry ingredients, including flour, sugar, baking powder, baking soda and sea salt. Whisk until thoroughly combined.
    dry ingredients for muffins in a clear bowl on a white table
  • Add wet ingredients to the dry ingredients, including plant milk, oil, lemon juice and vanilla extract.
    wet ingredients for muffins added to dry ingredients in a clear bowl
  • Gently mix just until ingredients are well-combined. DON'T OVERMIX THE BATTER.
    person stirring dry and wet ingredients together for step 3
  • Using your spatula, gently fold in blueberries and fresh thyme until evenly coated.
    folding in the blueberries and thyme
  • Divide batter evenly into each muffin liner/slot until ¾ full. (I use an ice cream scoop which works perfectly).
    person scooping muffin batter into muffin tins
  • Top with remaining blueberries. Sprinkle each muffins with streusel topping. Bake on the middle rack of your oven for 15-18 minutes, or until muffins tops are golden brown and a toothpick inserted into the middle of the muffins comes out clean.
    muffin tin full of muffins ready for the oven
  • Remove from oven and allow the muffins to cool in the pan on a cooling rack for 10-15 minutes. Remove individual muffins from muffins tin and place on cooling rack to complete the cooling process.
    muffins out of the oven in a muffin tin

Notes

  • Please note: nutrition information is estimated
  • For the lightest, fluffiest, to die for berry muffins ever, don't over mix the batter. This will make them too dense. Mix just until all ingredients are well-combined. Furthermore, gently fold in the blueberries and thyme using a spatula.
  • Bake on center rack of your oven for best, most even results.
  • Test with a toothpick to check if they are done. If the tops are golden brown and the toothpick comes out clean, they're ready to be removed from the oven.
  • For blueberry muffins to bake evenly and have a nice dome top, be sure your ingredients are at room temperature prior to baking. Use a baking thermometer to ensure baking is at the proper temperature. Make sure your batter is thick and use a big scoop to add muffin batter to your muffin tin. Contrary to popular belief, fill each slot almost to the top. For the biggest domes ever, only fill every other slot.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 229mg | Potassium: 132mg | Fiber: 2g | Sugar: 22g | Vitamin A: 222IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg