Blueberry muffins are a beloved classic, but when you make them vegan and use coconut milk, they take on a whole new level of deliciousness. This coconut milk vegan blueberry muffin recipe is perfect for anyone seeking a moist, fluffy treat without any animal products.
The subtle creaminess of coconut milk blends beautifully with the burst of fresh blueberries, creating muffins that are both tender and flavorful.
Whether you’re vegan, lactose intolerant, or simply looking to try something different, these muffins are a delightful way to start your day or enjoy as a snack. Plus, they’re incredibly easy to make, requiring simple pantry ingredients and a few fresh additions.
Get ready to fill your kitchen with the warm aroma of coconut and blueberries!
Why You’ll Love This Recipe
Moist and tender thanks to the coconut milk, these muffins stay fresh for days without drying out. The natural sweetness from the blueberries complements the gentle coconut flavor perfectly.
They’re completely vegan, free from eggs and dairy, yet still rich and satisfying. This recipe is also simple and quick to prepare, making it perfect for busy mornings or last-minute baking.
Finally, these muffins are flexible for variations, so you can swap in other fruits or add nuts if you like. You’ll find yourself coming back to this basic recipe time and again!
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240ml) canned coconut milk (shake well before using)
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
- 1 cup (150g) fresh or frozen blueberries
Equipment
- Muffin tin (12-cup)
- Muffin liners or cooking spray
- Mixing bowls (one large, one medium)
- Whisk or fork
- Spoon or spatula
- Measuring cups and spoons
- Cooling rack
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or grease with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Prepare wet ingredients: In a separate medium bowl, combine the coconut milk, vegetable oil, vinegar, and vanilla extract. Stir well to blend.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in blueberries: Add the blueberries and gently fold them into the batter, distributing evenly without breaking the berries.
- Fill muffin cups: Spoon the batter evenly into the muffin tin cups, filling each about ¾ full.
- Bake: Place the tin in the oven and bake for 20-25 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
- Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Tips & Variations
“For best texture, do not overmix the batter to avoid dense muffins.”
If you want to add a little crunch, sprinkle some chopped walnuts or pecans on top before baking. For a sweeter twist, add a streusel topping made from brown sugar, flour, and vegan butter.
You can substitute the blueberries with raspberries, blackberries, or even diced apples for different flavors. If you prefer gluten-free, swap the all-purpose flour with a gluten-free baking blend.
For a hint of spice, add ½ teaspoon of cinnamon or lemon zest to the dry ingredients to brighten the flavor.
Nutrition Facts
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 kcal |
| Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 26g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 2g |
| Sodium | 150mg |
Serving Suggestions
These vegan blueberry muffins are perfect on their own or paired with a hot cup of coffee or tea. For a decadent breakfast, serve them with vegan butter or a smear of almond butter.
They also make a great addition to brunch spreads alongside fruit salads and plant-based yogurt. If you’re packing a lunchbox, these muffins are a wholesome sweet treat that kids and adults alike will love.
Looking for more vibrant plant-based recipes? Check out our Thelma Sanders Squash Recipe for a hearty vegetable side, or try the savory delights of the Bariatric Meatloaf Recipe adapted for lighter eating.
For a tangy snack, the Pickled Cherry Pepper Recipe is a fantastic choice.
Conclusion
This coconut milk vegan blueberry muffin recipe is a delicious way to enjoy a classic treat without any animal products. The combination of creamy coconut milk and fresh blueberries creates a moist, flavorful muffin that’s perfect for any occasion.
Whether you’re new to vegan baking or a seasoned pro, this recipe is simple, accessible, and endlessly adaptable.
By using natural ingredients and easy techniques, you can create muffins that are both wholesome and indulgent. Don’t be afraid to experiment with add-ins or toppings to make this recipe your own.
Once you try these muffins, they will surely become a staple in your baking repertoire!
📖 Recipe Card: Coconut Milk Vegan Blueberry Muffin
Description: Deliciously moist and fluffy vegan blueberry muffins made with creamy coconut milk. Perfect for a healthy breakfast or snack.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup organic cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut milk (full fat)
- 1/4 cup melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in the blueberries gently.
- Divide batter evenly into muffin cups.
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 8 g | Carbs: 26 g
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