Lemon muffins are delicious, but traditional recipes for them often call for eggs and butter. This recipe for vegan strawberry lemon muffins requires simple ingredients that you probably have on hand. These muffins are fluffy and moist and have a light, sweet strawberry flavor.
Strawberry season is here, and that means it’s a good time to make all the strawberry recipes. We love recipes with fresh summer berries, like these strawberry shortcake donuts, this strawberry spinach salad, and this super easy chia seed pudding.
I wanted to make lemon muffins the other day, and I decided to add some strawberries to the batter. The lemon and strawberry combination is very light…just right for summer. Even though these are free of eggs and dairy, these vegan muffins are light and fluffy, and just right for breakfast or a snack.
If you’re new to baking without dairy and eggs, I think this is a good recipe to try. It’s easy to follow, uses simple pantry ingredients, and the result is delicious.
- Flour – I used white spelt flour, but you could easily substitute all-purpose flour. I haven’t tried this recipe with gluten free flour, and I’m not sure how it would work. If you do try it, use a gluten free blend that doesn’t contain xanthan gum.
- Egg Substitute – In this recipe, the baking soda and baking powder act as an egg substitute, allowing the batter to rise nicely and resulting in a fluffy, light texture.
- Strawberries – Fresh strawberries work well in this recipe. I haven’t tried it with frozen berries, but if you do, be sure to thaw them and drain them before adding to the batter.
Step by Step Instructions
- Whisk together the dry ingredients, and add the lemon zest and chopped strawberries.
- Use your hands or a spoon to lightly toss the ingredients together so that the strawberries are all coated with flour.
- In a separate bowl, combine the water, oil, lemon juice, and sugar.
- Add the wet ingredients to the dry ingredients and mix well.
- Spoon the batter into a muffin pan that is lined with paper liners. Top each muffin with a few more berry pieces if you like.
- Bake at 375 degrees for about 20-24 minutes. Allow muffins to cool in the pan for about 15 minutes.
- Make sure to toss the berries in the flour so they are coated. That will prevent them from sinking to the bottom of the muffins.
- I recommend using parchment paper muffin liners because the muffins don’t stick to them. You can find them on Amazon or at many grocery stores.
- If you’re new to vegan baking, take a look at my guides to egg replacers and dairy substitutes.
- Try different berries in this recipe, like blueberries, raspberries, or blackberries.
- Add some poppy seeds to the batter.
- Frost these with dairy free buttercream frosting to make these into cupcakes.
To freeze these muffins, place in a ziploc freezer bag and store in the freezer for up to three months.
More Citrus Recipes
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Vegan Strawberry Lemon Muffins.
Strawberry and citrus combine to make light and delicious vegan strawberry muffins.
Preheat the oven to 375 degrees F. Line a muffin pan with paper cupcake liners.
In a medium bowl, combine flour, baking soda, baking powder, salt, lemon zest, and strawberries.
In a separate bowl, combine the sugar, water, oil, and lemon juice.
Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.
Spoon into the prepared muffin pan, filling each cup about ⅔ full. Top each muffin with a few more strawberry pieces if you like (optional).
Bake at 375 F for about 20-24 minutes. The muffin tops should be golden brown and spring back when pressed.
Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.
Repeat steps 5-7 with the remaining batter. This recipe makes about 15 muffins.
Nutrition facts are for one muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 3 days.
You can also freeze these muffins. Store in a freezer safe container or bag for up to 3 months.