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Lemon Hemp Blueberry Muffins

Course Breakfast, Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 24 minutes
Servings 12 small muffins
Author Rebelle Kitchen


  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup hemp seeds
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • zest of 2 lemons
  • ½ cup granulated sugar
  • 1/4 cup maple syrup
  • 1 cup non-dairy milk I used unsweetened vanilla almond milk
  • 1/3 cup canola oil
  • 1 tsp freshly lemon juice
  • 1 TBS white distilled vinegar
  • cups fresh blueberries stems removed


  • Preheat the oven to 400℉ (200℃) and lightly grease the muffin tin.
  • In a medium-sized bowl, combine the flour, hemp seeds, baking soda, salt and lemon zest. Set aside.
  • In a large bowl, combine the sugar, maple syrup, milk, oil, lemon juice, and vinegar and mix well. Add the flour mixture to this and stir just until blended. Fold in the berries with a spatula.
  • Fill the lightly greased muffin tins about two-thirds full. Bake until lightly browned on the top or a knife inserted in the center of the muffin comes out clean, about 10-15 mins.
  • Remove from the oven and let them sit for five minutes before cooling on a wire rack. Store in an air-tight container and enjoy!


Adapted from "The Joy of Vegan Baking" by Colleen Patrick Goudreau and "Plant Powered Families" by Dreena Burton.