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Vegan Blueberry Lemon Poppy Seed Muffins

Prep Time25 mins
Cook Time25 mins
Chill Time10 mins
Total Time1 hr
Servings: 12
Calories: 239kcal
Author: Nisha Vora


  • 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* + 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 zest and Lemon Icing (below)

Lemon Icing

  • 1 cup organic powdered sugar
  • 1-2 tablespoons almond milk or other nondairy milk
  • Juice of 1/2 lemon


  • Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners. I recommend lightly oiling the muffin liners, as there’s very little oil in this recipe.
  • Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
  • In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
  • Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
  • Toss together the blueberries with the extra 3 tablespoons of flour.
  • Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
  • Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
  • Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
  • If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon.


*To make these muffins gluten-free, substitute an all-purpose gluten-free flour, such as this.
**For rolling in the blueberries to prevent them from sinking.
***Use a relatively thin yogurt, not a thick Greek-style one.