Cherry Lemon Muffins

Hope you are having a great week! Today I'm sharing a really easy recipe for cherry lemon muffins. And yes, these are cherry muffins. Matt had one and didn't know until a day later that they were cherries. He thought they were blueberries. Oh I laughed so hard you guys!

I really wanted to use a different fruit in this recipe so I decided to use cherries since I had some frozen ones in my freezer. I loved the way they came out!

They are super simple and easy to whip up in no time! I even used some fun cupcake liners to give it an extra pop of color.

This batter is very tasty and is an excellent base to use are your go-to muffin recipe. So you can even substitute blueberries in place of the cherries and it will come out tasting great. I was literally eating the batter off the spoon, it was that good. And since it doesn't contain eggs, that is totally allowed.

My biggest tip: do NOT skip out on the lemon zest. It gives it the most amazing flavor! So delicious!

I even made this little DIY vase for the photos with some plants on my porch. Super cute.

When I first started styling the muffins and the props, I just wasn't feelin' it. The pictures were coming out boring. It needed something. So I grabbed a Sunfinity Sunflower (grown at Metrolina Greenhouses- Matt's work) and some Italian oregano and put them in a little cup with some water and it made all the difference. I love how it added that little touch of life to the pictures.

Wen in doubt, just add some flowers. ;)

Cherry Lemon Muffins Recipe - Vegan / Dairy Free

2 cups all purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

zest of 1 lemon

1 cup sugar

1 cup almond milk (unsweetened original)

1/3 cup canola oil

1 tsp vanilla

1 Tbsp apple cider vinegar

1 cup chopped cherries (**frozen or fresh...but if frozen, set the chopped cherries back in the freezer until you are immediately ready to add in, so it won't liquify. The cherries will produce a lot of juice when thawing so don't add that extra juice or it will make the muffins come out really dark looking.**)

Preheat oven to 375 F

1. In a regular mixing bowl, combine flour, baking soda, salt, and lemon zest. Mix well. Set aside.

2. In a larger mixing bowl combine sugar, almond milk, canola oil, vanilla, and apple cider vinegar. Mix well.

3. Add the dry ingredients to the wet ingredients. Stir but don't over mix.

4. Gently fold in the cherries.

5. Bake at 375 F for 22-24 minutes.


And as always, check out my YouTube Video blow to see my tutorial on how I made these muffins. I'm still learning videography so I hope to continue to improve my skills over time but I really am loving making videos for you.

I think my favorite part is the music. I love so many different types of genres so I have a lot of fun picking my songs from Epidemic Sound to incorporate in my videos.

Subscribe to my channel and give it a thumbs up if you liked it! Thanks! :)



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!


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Est. 2017

Website Created by Ginny Williams

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