Moist, fruity, and wonderfully lemony — these vegan Blueberry Lemon Muffins are the perfect snack for any time of day. They come together in a flash, are completely free of refined sugar and oil, and taste absolutely incredible.
I have a soft spot for baked goods — and muffins especially (though nothing quite beats my Banana Bread). There's something so wonderfully self-contained about a muffin, and every time you peel away the wrapper, it feels a little like unwrapping a tiny gift.
These gorgeous vegan berry muffins are a perfect match for spring: moist, fresh, and delightfully light. And the best part? They're made completely without refined sugar and without oil — yet they're wonderfully sweet and super moist, thanks to soy yogurt and almond flour, and the natural sweetness from dates. Add to that the bright, slightly tangy notes from lemon and blueberries, and you've got one irresistible little muffin.
For me, this is the ultimate spring and summer muffin — unfussy, balanced, and just really, really good.
Jump to:
Why You'll Love This Recipe
- Vegan muffins without sugar: All the sweetness comes from date sugar, which is basically dried dates.
- Moist muffins without oil: Instead of butter or margarine, soy yogurt creates an incredibly moist texture.
- A healthier sweet snack: Perfect as an on-the-go healthy treat.
- Fruity fresh & aromatic: Thanks to lemon and blueberries, these vegan muffins deliver intense, fresh flavor.
- One-bowl recipe: Everything is stirred together in one bowl — no mixer needed!
Ingredient Notes
- Spelt flour: My favorite combo for this muffin recipe: ¾ cup light spelt and ½ cup whole spelt flour. Using only whole grain spelt flour will make them denser.
- Date sugar: My current favorite natural sweetener for sugar-free vegan muffins. Date sugar is basically dried, ground dates — a wholesome alternative to refined sugar.
- Almond flour: Together with the soy yogurt, this is what gives these muffins their moist, tender crumb — a total game-changer for oil-free vegan muffins.
- Baking powder: Be generous — this is what gives the muffins their beautiful rise and fluffy texture.
- Soy yogurt: Replaces the oil and keeps the batter beautifully moist. For soy-free muffins, use any other creamy plant-based yogurt of your choice, like coconut.
- Soy milk: For the right batter consistency. Any other creamy plant milk works too.
- Lemon juice & zest: The zest carries most of the aroma, while the juice adds that fresh tang. Be sure to use an organic, unwaxed lemon.
- Blueberries (fresh or frozen): Fresh blueberries are unbeatable when in season, but frozen work beautifully too — just don't thaw them first, and lightly toss in flour before folding into the batter.
- Vanilla extract: Rounds out the flavor beautifully — but it's completely optional.
(See recipe card below for quantities.)
Step-By-Step Instructions
- Step 1: Preheat the oven to 355°F (180°C) fan. Combine all the dry ingredients — spelt flour, date sugar, almond flour, baking powder, and salt — in a large bowl.
- Step 2: Add the soy yogurt, soy milk, lemon juice, lemon zest, and vanilla extract, then stir briefly until a smooth batter forms.
- Step 3: Gently fold in ¾ of the blueberries.
- Step 4: Divide the batter evenly among 9 muffin cups in a muffin pan (silicone molds are best — see tip below).
- Step 5: Scatter the remaining blueberries on top and press them in gently.
- Step 6: Bake in the preheated oven for about 20 minutes, until a toothpick inserted comes out clean. Let cool briefly — and enjoy!
Top Tip!
Since these muffins are baked without oil, they don't release as easily from paper liners. I'd recommend using silicone molds instead.
If you only have paper liners on hand: the paper peels off most easily after the muffins have had some time in the fridge.
Variations
This vegan muffin recipe is wonderfully versatile — here are a few ideas to mix it up:
- Vegan raspberry muffins: Simply swap the blueberries for fresh or frozen raspberries. They pair just as beautifully with lemon.
- Without lemon: For classic vegan blueberry muffins without the citrus twist — just leave out the lemon juice and zest and add a little extra vanilla.
- With lemon glaze: For a sweeter version, top the cooled muffins with a simple glaze made from powdered erythritol (instead of powdered sugar) and lemon juice.
- Gluten-free: Replace the spelt flour with a gluten-free flour blend. Keep in mind that each blend behaves differently when baking, so the result may be slightly less moist and fluffy.
FAQ
I haven't tried it myself yet, but I see no reason why it wouldn't work. Simply let them cool completely, freeze, and thaw at room temperature when ready to enjoy.
In the fridge for about 3–4 days. At room temperature, no longer than 2 days. Since they're baked without oil, they dry out faster than traditional muffins. Chilled, I think they actually taste best!
Yes, you can replace the date sugar with coconut sugar, for example. Keep in mind that date sugar, unlike regular sugar, doesn't fully dissolve (due to its fiber content) and is also less sweet. I'd therefore recommend reducing the amount of coconut sugar and also reducing the plant milk to about ½–⅔ cup.
Yes! Just make sure not to thaw them first. Instead, give them a light toss in a little flour before folding them into the batter.
More Sweet Snack Recipes
I hope you'll give this blueberry muffin recipe a try! If you love it, be sure to leave a comment, rate the recipe ⭐️ and tag me on Instagram @veggiejam (#veggiejam) with your creation.
PrintRecipe
Moist Vegan Blueberry Lemon Muffins (Sugar-Free, Oil-Free)
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 9 muffins 1x
Description
Moist, fruity, and wonderfully lemony — these vegan Blueberry Lemon Muffins are the perfect snack for any time of day. They come together in a flash, are completely free of refined sugar and oil, and taste absolutely incredible.
Ingredients
- 1¼ cup (150 g) spelt flour*
- ½ cup + 2 tablespoon (120 g) date sugar
- ¼ cup (30 g) almond flour
- 3 tsp baking powder
- ⅛ tsp salt
- ¾ cup (180 ml) soy milk, unsweetened
- ¾ cup (180 g) soy yogurt, unsweetened
- 2 tbsplemon juice
- Zest of ½ lemon (organic, unwaxed)
- ½ tsp vanilla extract (optional)
- 1¼ cup (150 g) blueberries**
Instructions
- Preheat the oven to 355°F (180°C) fan.
- Combine the flour, date sugar, almond flour, baking powder, and salt in a mixing bowl.
- Add the soy yogurt, soy milk, lemon juice, lemon zest, and vanilla extract, and stir briefly until a smooth batter forms.
- Gently fold in ~⅔ cup (100 g) of the blueberries.
- Divide the batter evenly among 9 muffin cups (silicone molds work best). Scatter the remaining blueberries on top and press in gently.
- Bake for 19–22 minutes, until golden and a toothpick inserted comes out clean.
- Let cool briefly in the pan, then transfer to a wire rack and cool completely. Store in the fridge for up to 4 days.
Notes
*For the best, lightest result, use ¾ cup (100 g) of light spelt flour and ½ cup (50 g) of whole spelt flour. Using only whole spelt flour will make the batter slightly denser.
**If using frozen blueberries, do not thaw them first — toss them lightly in flour before folding into the batter.
This post is also available in German (Deutsch).
Comments
No Comments