Soft, fluffy, and nutty buckwheat muffins studded with gooey blueberries with a hint of lemon. These muffins are vegan, whole-grain, and contain simple ingredients.

Lemon Blueberry Buckwheat Muffins [Vegan]





  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 1/2 cup creamy peanut butter
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup buckwheat flour
  • 3/4 cup rolled oats
  • 1 teaspoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup frozen or fresh blueberries


  1. Preheat the oven to 350°F. Line a muffin tin with muffin liners.
  2. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
  3. In a large bowl, whisk together flaxseed meal, peanut butter, non-dairy milk, maple syrup, coconut oil, vanilla extract, and apple cider vinegar. Add buckwheat flour, oats, lemon zest, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in blueberries.
  4. Fill each muffin liner 3/4 full. Top with a few more blueberries if desired. Bake for 25-30 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling for 5 minutes before transferring to a wire cooling rack. (Optional): Drizzle over a powdered sugar icing.