If you have a sweet tooth but want to keep things light and plant-based, this Vegan Blueberry Muffins Recipe is an absolute must-try. Bursting with juicy blueberries and boasting a moist, tender crumb, these muffins blend wholesome ingredients for a delicious treat that satisfies any time of day. Whether you’re a seasoned vegan or just looking to add more plant-based options to your baking repertoire, this recipe delivers a perfect balance of flavor and texture that feels both comforting and fresh.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a key role in creating those soft, flavorful Vegan Blueberry Muffins, from the fluffy flour base to the vibrant blueberries that give these muffins their signature burst of flavor.
- 1 1/2 cups all-purpose flour: The foundation of the muffin, providing structure and tenderness.
- 1/2 cup sugar (or coconut sugar): Adds just the right amount of sweetness and a hint of caramel if you use coconut sugar.
- 2 teaspoons baking powder: Ensures your muffins rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works alongside the baking powder to create a perfect lift and crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor depth.
- 1/2 cup unsweetened almond milk (or any plant-based milk): Keeps the muffins moist and dairy-free.
- 1/4 cup vegetable oil (or melted coconut oil): Contributes moistness and a tender crumb without overpowering flavor.
- 1 teaspoon vanilla extract: Adds warmth and sweetness with a nostalgic touch.
- 1 tablespoon lemon juice: Provides a fresh zest that brightens the batter and activates the baking soda for rise.
- 1 cup fresh blueberries (or frozen): The star ingredient, packed with antioxidants and sweet juiciness in every bite.
- 1 tablespoon flour (for tossing blueberries): Prevents the berries from sinking, keeping them evenly distributed throughout.
How to Make Vegan Blueberry Muffins Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by heating your oven to 375°F (190°C). While it warms up, line your muffin tin with paper liners or lightly grease it with oil to ensure those muffins come out perfectly without sticking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. This is your dry mix where the muffin’s base flavor and texture start to form.
Step 3: Mix the Wet Ingredients
Grab a separate bowl and stir together the almond milk, vegetable oil, vanilla extract, and lemon juice. The lemon juice adds a subtle tang that complements the sweetness and activates the leavening agents for a gentle rise.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir just until incorporated. It’s important not to overmix here—overhandling the batter can lead to dense muffins instead of the airy, tender texture we all crave.
Step 5: Toss and Add the Blueberries
Lightly coat your blueberries in the tablespoon of flour before folding them into the batter. This little trick keeps the fruit from sinking to the bottom during baking, ensuring even blueberry distribution in every muffin.
Step 6: Portion the Batter
Divide the muffin batter evenly into your prepared tin, filling each cup about three-quarters full. This allows the muffins room to rise beautifully without overflowing.
Step 7: Bake to Golden Perfection
Pop your muffin tray into the oven and bake for 20 to 25 minutes. Keep an eye on them, and when a toothpick inserted in the center comes out clean, they’re ready! Let the muffins cool briefly in the pan before transferring to a wire rack.
How to Serve Vegan Blueberry Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of natural maple syrup elevates these muffins beautifully without overpowering their fruity goodness. Fresh mint leaves can also add a refreshing hint that pairs wonderfully with the blueberries.
Side Dishes
Pair these muffins with a creamy bowl of coconut yogurt or fresh fruit salad for a balanced breakfast or snack. For a heartier option, a side of nut butter adds protein and richness that complements the light, fruity muffins.
Creative Ways to Present
Try serving your Vegan Blueberry Muffins Recipe with a dollop of homemade vegan lemon curd or a swirl of dairy-free cream cheese frosting for a brunch spread that’s sure to impress. You can also slice them in half and toast lightly before spreading jam or nut butter for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to three days to keep them soft and delicious. Keeping them sealed prevents drying out and maintains freshness.
Freezing
If you want to enjoy these Vegan Blueberry Muffins Recipe later, they freeze beautifully. Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag and freeze for up to three months. This way, you always have a tasty treat ready to thaw.
Reheating
To revive your muffins from the fridge or freezer, warm them in a toaster oven or regular oven at 325°F (160°C) for 5 to 10 minutes. This restores their soft crumb and brings out that freshly baked aroma we all love.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. Just toss them in the flour to prevent excess moisture and sinking. There is no need to thaw them beforehand.
What if I don’t have vegetable oil? Can I substitute?
Yes, you can use melted coconut oil or any neutral-tasting oil like canola or sunflower oil. These oils keep the muffins moist and tender without altering the flavor significantly.
How can I make these muffins gluten-free?
Try swapping the all-purpose flour for a gluten-free baking flour blend. Make sure it contains xanthan gum or another binder for the best results. The texture might be slightly different but still delicious.
Can I reduce the sugar in this Vegan Blueberry Muffins Recipe?
Yes, you can reduce the sugar by up to a quarter and still maintain good flavor and moistness. Alternatively, use a natural sweetener like maple syrup or agave, but reduce the liquid accordingly.
What is the purpose of the lemon juice in the batter?
The lemon juice adds a bright, fresh note that balances the sweetness and helps activate the baking soda, which contributes to a light and fluffy texture in your muffins.
Final Thoughts
There is something truly special about biting into a warm, perfectly baked Vegan Blueberry Muffins Recipe muffin filled with juicy bursts of fresh fruit. It’s a simple recipe that anyone can master and enjoy again and again. Whether for breakfast, a snack, or a casual dessert, these muffins bring together wholesome ingredients and heartfelt flavor that feel like a little hug in every bite. Give them a try—you just might find a new favorite to share with friends and family.
Print
Vegan Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously moist and fluffy vegan blueberry muffins made with plant-based milk and no eggs or dairy. These muffins are perfect for a healthy breakfast or snack, bursting with fresh blueberries and lightly sweetened with sugar or coconut sugar.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Fruit
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and lemon juice until thoroughly blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix to avoid dense muffins.
- Coat Blueberries: Toss the blueberries with 1 tablespoon of flour to evenly coat them, which helps prevent them from sinking to the bottom during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the muffin batter to distribute evenly without crushing them.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw them before adding to the batter.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Adjust sugar quantity according to your preference for sweetness or use coconut sugar for a healthier alternative.
- Do not overmix the batter to keep muffins light and fluffy.
- You can replace vegetable oil with melted coconut oil for a subtle coconut flavor.
