Blueberry muffins are a timeless classic that everyone loves, and this vegan version is no exception! Whether you’re vegan, lactose intolerant, or simply looking to try something new, these muffins are moist, fluffy, and bursting with juicy blueberries.
Perfect for breakfast, a snack, or even dessert, they offer a wholesome treat that’s easy to whip up in under an hour. Say goodbye to eggs and dairy without compromising on flavor or texture—these muffins use simple plant-based ingredients that you probably already have in your kitchen.
Not only are these muffins delicious, but they’re also packed with antioxidants from fresh blueberries and free of any animal products, making them a healthier, cruelty-free choice. Plus, they freeze beautifully for quick breakfasts on busy mornings.
If you’re ready to impress your family or guests with a delightful vegan baked good, keep reading for the full recipe and some handy tips to make your muffins extra special!
Why You’ll Love This Recipe
This vegan blueberry muffin recipe is a winner for so many reasons. First, it’s incredibly easy to make, requiring just one bowl and simple mixing—no complicated techniques needed!
The muffins come out perfectly moist and tender, thanks to the clever use of plant-based oils and non-dairy milk. The blueberries stay juicy and sweet, giving every bite a refreshing burst of flavor.
It’s also versatile—you can swap ingredients to suit your dietary needs or preferences without losing the texture and taste. Plus, it’s an excellent option for anyone avoiding eggs, dairy, or refined sugars.
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat for a healthier twist)
- ½ cup organic cane sugar or coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 cup unsweetened almond milk (or any plant-based milk)
- ⅓ cup vegetable oil or melted coconut oil
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Muffin tin (12 cups)
- Muffin liners or non-stick spray
- Cooling rack
- Oven
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or lightly grease with non-stick spray.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix well to evenly distribute all the leavening agents.
- Add the wet ingredients: pour in the almond milk, vegetable oil, vinegar, and vanilla extract. Stir gently with a whisk or fork until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries</strong carefully to avoid breaking them. If you use frozen blueberries, add them straight from the freezer to prevent the batter from turning purple.
- Divide the batter evenly</strong among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake for 20-25 minutes</strong or until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove from the oven</strong and let the muffins cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
Want your muffins extra fluffy? Use freshly sifted flour and don’t overmix the batter.
For a wholesome twist, substitute half the all-purpose flour with whole wheat or oat flour. This will add fiber and nutrients without sacrificing taste.
Try adding a teaspoon of cinnamon or lemon zest to the batter for added flavor complexity that pairs beautifully with blueberries.
If you prefer a nutty crunch, sprinkle chopped walnuts or pecans on top before baking.
For a lower sugar option, reduce the sugar to ⅓ cup or swap it with maple syrup, adjusting the wet ingredients slightly.
Nutrition Facts
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 27g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 2g |
| Calcium | 80mg |
Serving Suggestions
These vegan blueberry muffins are perfect served warm with a smear of vegan butter or your favorite nut butter. They pair wonderfully with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
For a brunch spread, serve alongside fresh fruit salad and a batch of Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add a savory touch.
They also freeze well — just pop them in the toaster or oven to reheat for a quick, delicious treat any time. You might also enjoy pairing them with other sweet vegan treats like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.
Conclusion
Making vegan blueberry muffins at home is a delightful way to enjoy a wholesome, plant-based treat that everyone will love. This recipe is quick, simple, and adaptable, allowing you to customize it to your taste and dietary needs.
Whether you’re new to vegan baking or a seasoned pro, these muffins offer a perfect balance of moist texture and fresh fruit flavor without any animal products.
With just a few pantry staples and fresh blueberries, you can create a batch of mouthwatering muffins that are ideal for breakfast, snacks, or even a light dessert. Don’t forget to experiment with variations like adding nuts or spices to keep things exciting.
And if you’re looking to expand your plant-based baking repertoire, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves to keep your kitchen adventures going!
📖 Recipe Card: Vegan Blueberry Muffins
Description: Delicious and fluffy vegan blueberry muffins perfect for breakfast or snacks. Made with plant-based ingredients and fresh blueberries.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 12 muffins
Ingredients
- 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 unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup fresh blueberries
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- Mix ground flaxseed with water and set aside for 5 minutes.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine almond milk, oil, vanilla, vinegar, and flax egg.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in 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 tin for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 190 kcal | Protein: 3 g | Fat: 7 g | Carbs: 29 g
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