These vegan strawberry lemon muffins are soft and tender, full of sweet strawberries and a hint of lemon. They are easy and fast to make in one bowl, perfect for breakfast or as a sweet snack.
These vegan strawberry muffins are great to make when strawberries are in season, but they can also be made all year round using frozen strawberries. The strawberries add so much sweetness and berry goodness in these muffins, balanced with a lovely hint of freshness from the lemon juice and zest.
I love muffin recipes with berries, like these Raspberry White Chocolate Muffins or these Vegan blackberry muffins.
A fun twist on muffins are these delicious Vegan Savoury Muffins, packed with veggies and cheese. Perfect for a picnic or as a packed lunch or snack.
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Ingredients
These Strawberry lemon muffins are easy to make in just one bowl, and ready in about 30 minutes.
For the full ingredient list with measurements, scroll down to the recipe card at the bottom of the page.
- Almond milk, unsweetened, or any plant bases milk of choice.
- Vanilla extract, for a wonderful hint of vanilla. Vanilla bean powder or vanilla paste can also be used.
- Lemon juice and zest, to add a zingy freshness to these strawberry lemon muffins. The acid in the lemon juice also helps the muffins rise high.
- Sunflower oil, or any neural oil like grape seed oil or avocado oil. Melted coconut oil also works well.
- Sugar, white caster or granulated sugar, preferably organic.
- Coconut sugar or light brown sugar.
- All-purpose flour, be sure to measure correctly by lightly scooping the flour into the measuring cup with a spoon. Too much flour and the muffins can turn out dry and dense.
- Cornstarch, just a little helps to create a light texture in these strawberry muffins.
- Baking powder and baking soda, a mix of the two gives the best result.
- Salt, to bring out all the flavours.
- Fresh strawberries, frozen also works.
See recipe card for quantities.
Instructions
These Vegan strawberry lemon muffins are easy to make, just follow along with the step-by-step instructions below.
For the full written instructions, see the recipe card at the bottom.
In a mixing bowl, stir together the milk, lemon juice, zest.
Stir in the sugar, coconut sugar, oil and vanilla.
Stir well until everything is well mixed.
Sift in the flour, cornstarch, baking powder, baking soda and salt.
Stir until the batter just comes together. Do not over mix!
Toss the strawberries in 1 tablespoon of flour and add them to the bowl.
Gently fold the strawberries into the batter.
Scoop into the prepared muffin tin and bake.
Let the muffins cool down for about 20 min before removing them from the muffin tin.
In a small bowl, add 1-2 strawberries and mash very well.
Stir in the lemon juice and the powdered sugar until it is smooth.
Hint: For the icing, I would recommend starting with one strawberry and depending on the size of the strawberry, you might need to add the other one. If the icing is too loose, add a little more powdered sugar until desired thickness.
Substitutions and Variations
- Sugar – instead of brown sugar, you can use coconut sugar or all caster sugar.
- Oil – this strawberry muffin recipe uses sunflower oil, it can be replaced with any neural oil like grape seed oil or avocado oil. Melted coconut oil also works well.
- Nuts – For a little extra crunch, add ½ cup chopped nuts to the batter.
- Strawberries – This recipe calls for strawberries, fresh or frozen. The strawberries can also be substituted with other berries like raspberries, blueberries or a mix of berries.
Also see my Banana blueberry oatmeal muffins for great breakfast recipe.
Storage
If you have leftover strawberry lemon muffins, here how to keep them fresh for longer!
To store the muffins, first they have to be completely cool and that the icing is dry and set. Then store them in an airtight container lined with a paper towel. Or in a ziplock bag, flat, in one layer on top of a paper towel. The paper towel will help to absorb any excess moisture that could turn the muffins soggy. They will last in room temperature for up to 4 days or frozen for longer.
They freeze really well and make a great meal-prep grab and go breakfast or snack. I would recommend to freeze them without the strawberry icing.
To freeze these strawberry muffins, place them in an air tight container. I like to wrap them individually in plastic wrap, so that they don’t stick together when frozen.
They keep for for about 2 months in the freezer. Let them defrost fully in room temperature and enjoy!
Top tip
For the most tender and soft muffins, make sure to measure the flour correctly.
Fluff up the flour with a spoon until light and airy then gently spoon the flour into the measuring cup. Do not scoop the flour directly with the measuring cup, you will end up with too much flor that result in dense muffins. Once the measuring cup is filled, level it off with a knife without packing down the flour. Another easy way to get the correct amount of flour, is to use a kitchen scale.
FAQ
Yes! These vegan strawberry muffins are great to make with fresh strawberries when in season, but they can also be made all year round, using frozen strawberries.
Yes, this recipe calls for strawberries, but they can also be substituted with other berries like raspberries, blueberries, blackberries or a mix of berries.
More muffin recipes:
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More strawberry recipes to try:
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These vegan strawberry lemon muffins are soft and tender, full of sweet strawberries and a hint of lemon. They are easy and fast to make in one bowl, perfect for breakfast or as a sweet snack.
- 1 cup (240ml) almond milk, unsweetened
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup sunflower oil
- ¼ cup sugar
- ¼ cup brown sugar
- 2 cups (260g) all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (250g) fresh strawberries, chopped
- 1-2 strawberries, hulled and mashed
- 1 cup powdered sugar
- ½ tsp lemon juice
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Preheat the oven to 175C (350F) and place 12 paper liners in a muffin tin.
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In a mixing bowl, stir together the milk, lemon juice, zest. Let it sit for 10 minutes to infuse the flavours and for the milk to curdle a little.
Stir in the sugar, coconut sugar, oil and vanilla.
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Sift in the flour, cornstarch, baking powder, baking soda and salt and stir until it just comes together. Do not over mix!
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Toss the strawberries in 1 tablespoon of flour and then gently fold them into the batter. Scoop into the prepared muffin tin.
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Bake the muffins for about 20 min, or until a toothpick inserted into the center of a muffin comes out clean.
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Let your muffins cool down for about 20 min before removing them from the muffin tin, vegan muffins can be fragile until cool. Let them cool down completely on a cooling rack.
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Prepare the optional icing while the muffins are cooling down.
In a small bowl, add 1-2 strawberries and mash very well. Stir in the lemon juice and the powdered sugar until it is smooth.
I would recommend starting with one strawberry and depending on the size of the strawberry, you might need to add the other one. If the icing is too loose, add a little more powdered sugar until desired thickness.
Shelly
I’ve made these muffins twice in two weeks, and the second time they were gone in less than 24 hours! I did replace the sunflower oil with unsweetened applesauce. They’re delicious!