Lemon Blueberry Chocolate Chunk Muffins (Vegan GF)
These Lemon Blueberry Chocolate Chunk Muffins are light, fruity and so fluffy packed with juicy blueberries, chunks of melting chocolate and lots of lemon zest. They are perfect for an egg-free, plant-based summer bake.
If you love all things blueberry muffins, but also love lemon and chocolate then these chunky muffins are for you. They are super light, fluffy and moreish and have that classic bakery-style crumb. These muffins are made in just one bowl with simple vegan and easily gluten-free ingredients and are great for sharing with friends and family. They are the perfect summer bake to celebrate the season.
Why will I love these muffins?
These muffins are amazing:
- Light, fluffy, moist and tender
- Lemony, zesty and fruity
- Packed with juicy blueberries
- Loaded with melting chocolate chunks
- Ideal for all the family
- Easy to make in one bowl
- Made with vegan, egg-free and dairy-free ingredients
- Naturally nut-free and easily gluten-free
- Perfect for summer and all year long
- Can be made with frozen berries
- Made using everyday ingredients
- Ideal as afternoon tea or dessert
- Great for bake sales and picnics
if you already love the sound of these muffins then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.
For the muffins:
- Caster sugar: a white sugar works best for the colour of the muffins, but you can use coconut sugar, they will be a bit denser.
- Lemon zest and juice: this adds so much lemony flavour to the muffins. The trick is to rub the zest into the sugar to make it really lemony.
- Plant-based milk: any dairy-free milk is great like oat, almond, soya or coconut (from the carton).
- Light olive oil: or you can use sunflower oil or another lighter and mellow flavoured oil.
- Vanilla: for flavour.
- Plain or GF plain flour: this is to keep them really light and moreish. If using gluten-free flour, make sure it’s a blend that contains xanthan gum, or add ¼ tsp of your own.
- Raising agents: for the rise.
- Blueberries: I use fresh in the summer, but frozen berries will work in the winter, just note that the batter may stain purple as you stir them in if using frozen berries.
- Dark chocolate: I use the 70% dark chocolate from Divine which is rich and chocolatey but also creamy enough that it works so well with these muffins. I chop up the bar, but you can also use chips or buttons.
To serve these muffins, I like to add some extra melted chocolate and more blueberries on top.
Are these gluten-free and nut-free?
These are naturally nut-free, just check your dairy-free milk. to make these muffins gluten-free, use your preferred GF flour blend that contains xanthan gum (or add your own).
How do I make these?
These are ready in a few steps:
- Rub the lemon zest and sugar together: to amplify the lemon flavour.
- Add all of the wet ingredients to the bowl: and whisk to combine.
- Sift in the dry ingredients: and whisk to a smooth batter.
- Fold in the blueberries and chocolate: to combine.
- Scoop the batter into the muffin cases: and bake for 20 minutes or until golden and risen.
- Remove from the tins and allow to cool: as they will be firmer and hold shape.
- Add more blueberries and chocolate: and enjoy.
How long will they last?
These muffins will keep for 3-5 days in the fridge in a sealed container or pop them in the freezer for 1 month, wrapped well. Allow to defrost and enjoy.
What else can I try?
For more cakes and bakes:
- Mango Turmeric Cake
- Strawberry and Pistachio Cake
- Upside Down Orange Strawberry Cake
- Orange and Almond Cake
- Vegan Lemon and Blueberry Tart
Lemon Blueberry Chocolate Chunk Muffins (Vegan Gluten-Free)
These Lemon Blueberry Chocolate Chunk Muffins are light, fruity and so fluffy packed with juicy blueberries, chunks of melting chocolate and lots of lemon zest. They are perfect for an egg-free, plant-based summer bake.
Ingredients
For the Muffins:
- 100g caster sugar
- 1 lemon, zested
- 80ml plant-based milk
- 80ml light olive oil
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 140g plain or GF plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- Pinch salt
- 50g fresh blueberries, tossed in 1 tsp flour
- 45g dark chocolate, chopped small
For Serving:
- Melted dark chocolate, fresh blueberries
Instructions
- Preheat the oven to 160Fan/180ºC and line 6 muffin holes with cases.
- Add the sugar and lemon zest to a large mixing bowl and rub together with your fingers to release the lemon flavour. Now add in the plant-based milk, olive oil, lemon juice and vanilla and whisk until combined.
- Sift in the flour, baking powder, bicarbonate of soda and add the salt. Whisk to a smooth batter. Fold in the blueberries and chopped chocolate.
- Scoop into the muffin cases, filling ¾ full and bake for 19-20 minutes, or until an inserted skewer comes out clean and they are nicely risen and golden.
- Remove from the tins and allow to cool for 30 minutes and drizzle with melted chocolate and add on some blueberries.
- Enjoy warm or allow to cool fully and store in a sealed container for 3 – 5 days. You can freeze the muffins for 1 month, wrapped well, and allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these Lemon Blueberry Chocolate Chunk Muffins so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With muffin love x
p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.
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