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VEGAN BLUEBERRY MUFFINS

head on shot of vegan blueberry muffins on a wooden serving board.
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5 from 104 reviews

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

Ingredients

Units Scale
  • 2 cups flour (all-purpose, spelt, white whole wheat or combo)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon mineral salt
  • 3/4 cup organic pure cane or turbinado sugar
  • 1 cup unsweetened almond milk*
  • 1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
  • 1 teaspoon vanilla extract
  • 1 1/2 – 2 cups blueberries, fresh or frozen***

optional garnish

  • a few extra blueberries
  • sprinkle of cane sugar

Instructions

Preheat oven to 350 degrees F.

Mix wet ingredients: In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla, stir to combine a few times to help soften the large grains of sugar.

Mix dry ingredients: In a large mixing bowl, mix together the flour, baking powder and salt.

Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.

Add blueberries: Toss in the fresh or frozen blueberries and gently fold them into the batter.

Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.

Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!

Bake: Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.

Makes 12 muffins

Storing:

  • Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
  • Freezer: Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Notes

*In place of 1 cup almond milk, try adding 1/2 cup orange juice or lemon juice for added flavor, plus 1/2 cup of non-dairy milk.

**For oil-free muffins, replace the oil with unsweetened applesauce (muffins may be a bit denser). If using oil, any neutral flavor oil will do. Also, melted vegan butter will work too. For flavor, try using this lemon or blood orange olive oil (or use your favorite brand).

***Smash 1/2 cup of blueberries, adding it to the batter before mixing in the whole blueberries.

Final muffin color: If using all-purpose flour, your muffins will come out very blonde. Using a darker flour, such as splet, whole wheat, or combo, will yield a slightly darker muffin. The muffins in the photo were made using a mix of spelt + all purpose.

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners , and 4 tablespoons trigger scooper (affiliate links) are great too!

Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.

Find it online: https://simple-veganista.com/vegan-blueberry-muffins/