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Blueberry lemon muffins

Serves: 12
Prep: 10
Cook: 20

    Our Blueberry Lemon Muffins are so deliciously filled with flavour. Perfectly soft and moist on the inside, every bite has the perfect combination of bursting blueberries and zesty twist to lighten up your day. These vegan muffins are super quick and easy to whip up and are great for breakfast, desert or a cheeky snack. They are even a supurb contribution to a roadtrip or to share with friends at any time of the day. Based on our So Good Soy Regular milk, these muffins are dairy free filled with healthy goodness. 


    • 2 medium ripe bananas, mashed
    • 1 cup So Good Soy Regular Milk 
    • ¼ cup lemon juice
    • ½ tbsp lemon zest 
    • ¼ cup extra virgin olive oil 
    • 2 tsp vanilla extract 
    • 2 cups plain wholemeal flour 
    • ½ packed cup brown sugar 
    • 3 tsp baking powder
    • ¼ tsp sea salt 
    • 1½ cups fresh or frozen blueberries, plus more to add on top


    1. Preheat oven to 180*C.
    2. Whisk together soy milk, lemon juice, lemon zest, olive oil and vanilla extract. Add bananas and mix until smooth
    3. Add flour, brown sugar, baking powder and sea salt and fold until just combined
    4. Fold in blueberries until just combined
    5. Divide batter into lined tins and bake for 20-25 minutes until golden and cooked through

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