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stack of Vegan Blueberry Lemon Poppy Seed Muffins

Vegan Blueberry Lemon Poppy Seed Muffins

Nisha Vora
A mashup of everyone's favorite muffin flavors, these Vegan Blueberry Lemon Poppy Seed Muffins are such a delicious treat! Made with wholesome ingredients like coconut yogurt, almond meal, and bananas and packed with lots of bright, zingy flavor.
4.74 from 19 votes
Prep Time 25 mins
Cook Time 25 mins
Chill Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine Baking
Servings 12
Calories 239 kcal


  • 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.