These Vegan Blueberry Muffins are easy to make and delicious. Moist and fluffy and a perfect snack or breakfast muffin. Only 1 bowl is needed to make this tasty baked treat.
Muffins are the perfect snack for breakfast or a quick pick me up between meals. They are the cousins of cupcakes, but no frosting is needed and it doesn’t have nearly the same amount of sugar. But it doesn’t need it.
It’s perfect to showcase your fresh fruit. and really quick to make. Don’t take my word for it, check it out below!
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Ingredients for vegan blueberry muffins
- Blueberries. Try to get the biggest blueberries you can find and good quality. They give the muffins a lot of flavor. You can also use frozen blueberries or replace them with another fruit.
- All-purpose flour. This creates the fluffiest muffins, but you can also substitute it with half what flour for a sturdier muffin. You can also make this gluten-free by using gluten-free all-purpose flour.
- Granulated sugar. To give the muffins some sweetness. You can also use liquid sweeteners, such as maple syrup, but make sure to reduce the amount of milk. Or alternatively, you can use coconut sugar.
- Baking powder.
- Non-dairy milk. You can use any non-dairy milk you want. I used soy milk.
- Neutral oil. Use a neutral oil like sunflower, safflower, canola, or peanut. You can also use unsalted vegan butter too.
- white vinegar. This reacts with the baking powder and gives rise to the muffins.
Extra Tips
Don’t overmix the batter. Overmixing the batter causes gluten development, which makes a denser muffin. Lightly fold the ingredients together with a spatula.
Don’t be afraid to be creative with your muffins. You can replace the blueberries with another fruit, such as chopped strawberry, or raspberry, or even replace them with chocolate chips. You can also add lemon zest or lemon extract for a delicious lemon blueberry muffin.
All ovens are different, so to make sure you don’t underbake them, put the muffin tray on the center rack and poke a toothpick in the center of one. If wet batter is on the stick, then it’s not ready. Bake for 5-10 minutes more.
You can store leftovers in the fridge for about a week. Reheat in oven, microwave, or toaster oven. They are especially good when you brush the top with melted butter. You can also freeze these for a month or leave them at room temp in an airtight container for up to 3 days.
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Vegan Blueberry Muffins
Equipment
- 1 muffin pan
Materials
- 180 g (1 1/4 cup) blueberries
- 1 tbsp all-purpose flour
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 240 g (1 cup) non-dairy milk
- 80 g (1/3 cup) yogurt
- 60 g (1/4 cup) neutral oil like canola, sunflower, or safflower
- 1 tsp white distilled vinegar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 425°F (You later are going to lower it to 375°F
- Mix together blueberry with 1 tbsp of flour. Use a fine-mesh sieve to shake off any excess flour. This will prevent them from sinking to the bottom of the batter. Set aside until ready to use.
- In a bowl, whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, mix together milk, yogurt, oil, vinegar, and vanilla extract until smooth.
- Mix the dry and the wet ingredients together until there is no more dry bits, but don't overmix. Some lumps are fine.
- Gently fold in 2/3 of the blueberries into the batter.
- Line a muffin pan with liners and distribute the batter evenly. Fill each cup about 3/4 of the way full. Use a spoon or ice cream scoop.
- Add the remaining blueberries on top.
- Place in the oven. Bake for 5 minutes, then turn down to 375°F and bake for 15-18 minutes until the top turns pale golden and poking a stick in the middle comes out clean. You can use a toothpick or cake tester.
- Take out and let cool for 5 minutes in the muffin tin before taking out to cool completely on a wire rack.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
I truly love Those muffins. Store muffins are usually stale, tasteless and fattening. These are healthy, tasteful and fresh. I love it with fresh blueberries and coconut powdered sugar.