Print

Vegan Blueberry Muffins Recipe

Print Recipe

★★★★★

4.6 from 199 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, salt, and cornstarch until evenly combined.
  4. 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.
  5. Fold in blueberries: Carefully fold the fresh blueberries into the batter, ensuring even distribution without breaking the berries.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://frommamamaya.com/vegan-blueberry-muffins-recipe/