Vegan Blueberry Muffins Recipe
Introduction
These 1 Bowl Vegan Blueberry Muffins are simple, delicious, and perfect for a quick breakfast or snack. Made with wholesome ingredients and fresh blueberries, they’re moist, fluffy, and naturally dairy-free.
Ingredients
- 1 1/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour (see notes for substitutions)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/3 cup melted vegan butter (or neutral flavored oil)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 1-2 tablespoons coarse sugar, optional, for sprinkling the tops
Instructions
- Step 1: Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.
- Step 2: Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your “buttermilk”.
- Step 3: In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt, and cornstarch.
- Step 4: Pour in the soy milk/vinegar mixture, melted vegan butter (or oil), and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
- Step 5: Fold in the blueberries gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
- Step 6: Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!
Tips & Variations
- Try substituting all-purpose flour with whole wheat or gluten-free flour blends, but adjust liquid slightly if needed.
- Use frozen blueberries if fresh aren’t available; just don’t thaw to prevent purple batter.
- Add a teaspoon of lemon zest for a fresh citrus flavor that complements the blueberries.
- Sprinkle coarse sugar on top before baking for a crunchy, sweet crust.
Storage
Store leftover muffins in an airtight container at room temperature for about 3 days. To keep longer, wrap them in plastic wrap and place in a freezer bag. Reheat in the microwave or oven before serving for the best taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different plant milk?
Yes, you can substitute soy milk with almond, oat, or any other plant-based milk, though soy milk works best for texture and flavor.
How do I prevent the blueberries from sinking?
Coat the blueberries lightly in flour before folding them into the batter; this helps suspend them evenly during baking.
PrintVegan Blueberry Muffins Recipe
These 1 Bowl Vegan Blueberry Muffins are a quick and easy plant-based treat featuring tender, moist muffins bursting with fresh blueberries. Made without eggs or dairy, these muffins use a simple ‘buttermilk’ substitute of soy milk and apple cider vinegar, combined with vegan butter for richness. Perfect for breakfast, snack, or dessert, they bake up golden brown with a lightly crisp top, optionally topped with coarse sugar for extra texture.
- Prep Time: 10 minutes
- Cook Time: 22-26 minutes
- Total Time: 32-36 minutes
- Yield: 12 standard muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 1/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/3 cup melted vegan butter (or neutral flavored oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Additional
- 1 1/2 cups fresh blueberries
- 1–2 tablespoons coarse sugar, optional, for sprinkling the tops
Instructions
- Preheat and prepare pans: Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil to prevent sticking.
- Make vegan buttermilk: Combine the soy milk and apple cider vinegar in a measuring cup and set aside. Allow it to curdle for a few minutes to create a vegan buttermilk substitute.
- Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, salt, and cornstarch until evenly combined.
- Add wet ingredients: Pour the vegan buttermilk mixture, melted vegan butter (or oil), and vanilla extract into the dry ingredients. Stir gently with a large spoon until just combined, allowing some small lumps to remain to avoid overmixing.
- Fold in blueberries: Carefully fold the fresh blueberries into the batter, ensuring even distribution without breaking the berries.
- Scoop batter into muffin pan: Using a small measuring cup or ice cream scoop, fill the muffin liners about 3/4 full. Optionally, top each muffin with a few extra blueberries and sprinkle with coarse sugar for a crunchy topping.
- Bake muffins: Bake the muffins at 400 degrees F for 22 to 26 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool for 5 minutes in the pan before transferring them to a cooling rack. Serve warm or at room temperature and enjoy.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze by wrapping each muffin in plastic wrap and placing them in a freezer bag for longer storage.
Notes
- For gluten-free version, substitute the all purpose flour with a gluten-free flour blend suitable for baking.
- Do not overmix the batter, as this can make the muffins tough instead of tender.
- Using fresh blueberries is recommended for best texture, but frozen blueberries can be used if fresh are unavailable; do not thaw before adding.
- The optional coarse sugar topping adds a nice crunchy texture but can be omitted for a softer top.
- These muffins are best eaten within a few days or can be frozen to maintain freshness.
Keywords: vegan blueberry muffins, easy vegan muffins, plant-based muffins, breakfast muffins, blueberry recipes, vegan baking
