Best Vegan Muffin Recipe UK for Delicious Homemade Treats

If you’re on the hunt for the best vegan muffin recipe in the UK, you’ve come to the right place! Vegan baking has soared in popularity, and for good reason — it’s kind to animals, better for the environment, and can taste absolutely delicious.

These muffins are fluffy, moist, and packed with flavour, perfect for breakfast, a snack, or even a light dessert. Using simple, easy-to-find UK ingredients, this recipe is designed to be foolproof for bakers of all levels.

Whether you’re a seasoned vegan or simply want to explore plant-based baking, these muffins will quickly become a staple in your kitchen. Let’s dive into how to make these delightful treats that everyone will love!

Why You’ll Love This Recipe

This vegan muffin recipe is your go-to for several reasons. First, it uses natural sweeteners and wholesome ingredients, ensuring a healthier option without compromising taste.

The muffins are incredibly soft and moist thanks to the addition of flaxseed “eggs” and plant-based milk, which create a perfect texture that rivals traditional muffins.

Another reason to love this recipe is its versatility. You can easily customise it with your favourite fruits, nuts, or spices to suit your mood or season.

Plus, it’s made with common pantry staples found in UK supermarkets, so no need for specialty items. Finally, it’s a recipe that’s quick to whip up—perfect for busy mornings or last-minute tea parties!

Ingredients

• 250g self-raising flour (UK standard)
• 100g light brown sugar
• 1 tbsp baking powder
• 2 tbsp ground flaxseed (flaxseed meal)
• 6 tbsp water (to make flax eggs)
• 240ml unsweetened almond milk (or any plant milk)
• 80ml vegetable oil (rapeseed or sunflower)
• 1 tsp vanilla extract
• 150g fresh or frozen blueberries (optional, for a fruity twist)
• 1 tsp ground cinnamon (optional, adds warmth)
• Pinch of salt

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Whisk or fork (for flax eggs)
• Wooden spoon or spatula
• Muffin tin (12 holes standard UK size)
• Muffin liners or non-stick spray
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 190°C (fan 170°C / gas mark 5). Line your muffin tin with paper cases or lightly grease with non-stick spray.
2. Prepare the flax eggs: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as your vegan egg substitute.
3. Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and cinnamon (if using). Add the light brown sugar and stir until evenly combined.
4. Combine the wet ingredients: In a separate bowl, whisk together the flax eggs, plant milk, vegetable oil, and vanilla extract until smooth.
5. Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
6. Fold in blueberries: If using, gently fold in the blueberries to the batter, reserving a few for topping if you like.
7. Fill the muffin cases: Spoon the batter evenly into the muffin tin, filling each case about 3/4 full. Top with reserved blueberries if desired.
8. Bake: Place the tin in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the centre of a muffin — it should come out clean.
9. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

“For extra moist muffins, add a tablespoon of apple cider vinegar to the wet ingredients. This reacts with the baking powder to create a lovely rise and tender crumb.”

• Swap the blueberries for chopped apples, raspberries, or vegan chocolate chips.
• Add 50g of chopped walnuts or pecans for a crunchy texture.
• Try using oat milk or soy milk if you prefer different plant milk flavours.
• For a citrusy note, add the zest of one lemon or orange to the batter.
• If you want gluten-free muffins, substitute the self-raising flour with a gluten-free blend, but ensure it contains baking powder or add 1 tsp separately.

Nutrition Facts

Serving Suggestions

These vegan muffins are perfect served warm or at room temperature. They pair beautifully with a cup of tea or coffee for a classic British teatime treat.

For a more indulgent option, spread some vegan butter or fruit jam on top.

They also make a great portable snack for work or school lunches. To make them extra special, try topping with a drizzle of vegan icing or a sprinkle of demerara sugar before baking for a crunchy topping.

If you love exploring other vegan delights, check out our Julie Marie Eats Recipes for more plant-based inspiration, or try the Leche De Pantera Recipe for a delicious vegan dessert.

Conclusion

Creating the best vegan muffins in the UK has never been easier or more rewarding. This recipe combines accessible ingredients with straightforward steps to deliver muffins that are soft, moist, and packed with flavour.

Whether you’re vegan, have dietary restrictions, or simply want to enjoy a wholesome treat, these muffins are a fantastic choice.

With so many options for variations and add-ins, you can tailor this recipe to your personal taste or the season. Plus, they freeze well, making them a great batch bake to have on hand.

Give these muffins a try and discover just how delicious plant-based baking can be!

For more tasty recipes, be sure to explore our Lump Of Coal Recipe or the comforting Marzipan Challah Recipe. Happy baking!

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