Posted inBlogs Recipes Vegan

Vegan Blueberry Muffins

Vegan Blueberry Muffins

Here’s a soft, fluffy, and bursting-with-blueberries Vegan Blueberry Muffins recipe — perfect for breakfast, snacking, or a sweet treat anytime. These are easy to make, dairy-free, egg-free, and can be adapted to be gluten-free too!

🫐 Vegan Blueberry Muffins

📝 Ingredients:

Dry Ingredients:

  • 2 cups all-purpose flour (or use a 1:1 gluten-free blend)

  • 2/3 cup organic cane sugar or coconut sugar

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

Wet Ingredients:

  • 1 cup unsweetened plant milk (almond, soy, or oat)

  • 1 tsp apple cider vinegar or lemon juice

  • 1/3 cup neutral oil (like sunflower, canola, or melted coconut oil)

  • 1 tsp vanilla extract

  • 1/2 cup unsweetened applesauce (acts as egg replacer)

Mix-Ins:

  • 1 ½ cups fresh or frozen blueberries (don’t thaw if using frozen)

  • 1 tbsp flour (to toss with blueberries and prevent sinking)

Optional Topping:

  • 2 tbsp coarse sugar or coconut sugar for sprinkling

🍽️ Instructions:

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.

  2. Make Vegan Buttermilk:
    In a small bowl, mix the plant milk and vinegar. Let sit for 5–10 minutes to curdle.

  3. Mix Dry Ingredients:
    In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  4. Mix Wet Ingredients:
    In a separate bowl, whisk the vegan buttermilk, oil, vanilla, and applesauce until smooth.

  5. Combine Wet and Dry:
    Add the wet ingredients into the dry ingredients. Mix gently until just combined — don’t overmix (a few lumps are fine).

  6. Add Blueberries:
    Toss blueberries with 1 tbsp flour (prevents sinking), then fold them gently into the batter.

  7. Fill Muffin Tin:
    Divide the batter evenly among the 12 muffin cups. Fill each about ¾ full. Sprinkle tops with a little coarse sugar for crunch, if desired.

  8. Bake:
    Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

  9. Cool:
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🌟 Tips & Variations:

  • Gluten-Free: Use a 1:1 gluten-free baking flour blend.

  • Oil-Free: Substitute oil with extra applesauce or mashed banana.

  • Extra Lemon Flavor: Add 1 tbsp lemon zest to the batter for blueberry-lemon muffins.