Vegan Lemon Blueberry Cupcakes: The ULTIMATE Easy Recipe

Vegan Lemon Blueberry Cupcakes are a burst of sunshine in every bite, perfect for brightening up any day. These little treats remind us of spring picnics in Italy, where the air is filled with the scent of lemon blossoms and the promise of ripe blueberries. There’s something so comforting about a simple cupcake, isn’t there? 

These Vegan Lemon Blueberry Cupcakes aren’t just delicious; they are a symbol of the simple joys in life. They represent coming together with loved ones and sharing a sweet treat. We can’t wait to share our recipe with you!

Why You Will Love This Vegan Lemon Blueberry Cupcakes Recipe

This vegan lemon blueberry cupcakes recipe is a true winner because it’s simple, flavorful, and brings so much joy. Think of it: fluffy, moist cupcakes bursting with juicy blueberries and a zesty lemon flavor. What could be better?

We especially love this recipe because it’s a wonderful way to enjoy a spring vegan dessert that’s also dairy free. These fruity cupcake recipes are perfect for any occasion, from a casual afternoon tea to a festive gathering. Plus, they’re easy to make, even for beginner bakers. We believe that these are an especially good treat after enjoying some Lemon Sandwich Cookies With Strawberry Frosting!
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Ingredients Needed for This Vegan Lemon Blueberry Cupcakes Recipe

For the Cupcakes:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened applesauce
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup vegan milk (almond, soy, or oat)
• 1 cup fresh blueberries

For the Lemon Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

How to Make This Vegan Lemon Blueberry Cupcakes Recipe

1. 1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

1. 2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. The dry ingredients should be lighter in color when sifted together.

1. 3. In a separate bowl, combine the sugar, vegetable oil, applesauce, lemon zest, lemon juice, vanilla extract, and vegan milk. Mix well until all of the ingredients have dissolved together.

1. 4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!

1. 5. Gently fold in the fresh blueberries.

1. 6. Fill each cupcake liner about 2/3 full.

1. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Our kitchen always fills with the sweet smell of lemon during this step.

1. 8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

1. 9. While the cupcakes are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.

1. 10. Once the cupcakes are completely cool, drizzle the lemon glaze over the top. Enjoy our easy cupcake baking! If you have more time, our Vegan Strawberry Linzer Cookies are sure to be a treat!

How to Serve This Vegan Lemon Blueberry Cupcakes Recipe

These Vegan Lemon Blueberry Cupcakes are best served at room temperature, allowing the flavors to fully bloom. Consider serving them with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream.

Pair these fruity cupcake recipes with a refreshing glass of iced tea or a warm cup of coffee. For a beautiful plating idea, arrange the cupcakes on a tiered stand and garnish with fresh blueberries and lemon slices.

How to Store This Vegan Lemon Blueberry Cupcakes Recipe

To store these dairy free citrus cupcakes, place them in an airtight container at room temperature for up to 3 days. To extend their shelf life, you can refrigerate them for up to a week.

For longer storage, you can freeze the cupcakes. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to eat, thaw them in the refrigerator overnight or at room temperature for a few hours. They go especially well with our Blueberry Sheet Pan Pancakes!

Tips to Make This Vegan Lemon Blueberry Cupcakes Recipe

• For extra lemon flavor, add a teaspoon of lemon extract to the batter.
• Use room temperature ingredients for a more even batter consistency.
• Don’t overmix the batter, as this can result in tough cupcakes.
• Gently fold in the blueberries to prevent them from bursting and turning the batter blue.
• If using frozen blueberries, don’t thaw them before adding them to the batter to keep them from bleeding.

Helpful Notes for This Vegan Lemon Blueberry Cupcakes Recipe

• Applesauce: We recommend using unsweetened applesauce to control the sweetness.
• Vegan Milk: Almond, soy, or oat milk all work well in this recipe. Choose your favorite!
• Lemon Zest: Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.

Variation of This Vegan Lemon Blueberry Cupcakes Recipe

For a seasonal twist, try adding a pinch of cinnamon or nutmeg to the batter during the fall or winter months. You can also substitute raspberries or blackberries for the blueberries for a different fruity flavor.

Another variation is to add a vegan cream cheese frosting instead of the lemon glaze for a richer, more decadent treat. Consider adding a swirl of blueberry jam to the frosting for an extra burst of flavor.

Conclusion

We hope you enjoy making and eating these Vegan Lemon Blueberry Cupcakes as much as we do. They’re a simple, delicious way to bring a little bit of sunshine into your day. Remember that the best part of baking is sharing it with friends and family, so gather your loved ones, preheat the oven, and create some memories together. These Vegan Lemon Blueberry Cupcakes are waiting for you! Please share your thoughts and variations in the comments below!

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