Vegan blueberry muffins– let’s make some incredibly delicious, moist, soft and flavorful vegan mufins with fresh blueberries. The fluffy muffins are super easy to make and the blueberries in every bite is indeed a delight. The whole batch I made was gone in minutes 🙂
You can serve these dairy free & eggless blueberry muffins as breakfast with a glass of milk or snack with coffee. These are wonderful afterschool snack and best for summer picnic as well.
This post will help you make perfect homemade vegan muffins with blueberry that are moist, soft, fluffy and delicious. What’s more, these are made with pantry staples and no special ingredients required. Enjoy!
Last week I found some plump & fresh blueberries in our fruit mart and could not resist buying them. After snacking a good amount of them as such I made a delicious smoothie, pancake and these vegan blueberry muffins.
These muffins were a super duper hit at home. It turned out so good that we finished the whole lot in minutes and skipped dinner 🙂
Are you tempted by the pictures of these yummy muffins? Then why not bake some at home? Here is my recipe with all the tips to make perfect vegan muffin at home.
About This Recipe
Vegan blueberry muffins are a simple & easy to bake delicious muffins with blueberries. These are absolutely delicious, fluffy, moist and incredibly soft. These muffins are loaded with fresh blueberries, making them a perfect summer snack.
This is a very simple vegan muffin recipe that beginners can also make easily. I have made this recipe with simple pantry ingredients and I have also provided substitutions for most of the ingredients. Earlier I have tried few vegan blueberry muffin recipes with egg substitutes, apple sauce etc but this one is the best so far 🙂
I found this recipe in a magazine some years back, it was not a vegan recipe. The liquid base used was buttermilk, but I have altered it to use non dairy milk with lemon or lime juice.
If you are new to vegan baking, this is one of the easiest recipes to start. No complex techniques or special ingredients, just simple ingredients which happen to be vegan.
The flavor and taste of blueberries in this muffin is just incredible. On baking these berries burst open and turn super luscious, juicy and perfectly balances the sweet muffins with their slightly tart taste.
While I usually use whole wheat flour for muffins, this time I was in a mood for real deal, fluffy soft and tender crumb that comes only from all purpose flour, so made these vegan blueberry muffins with plain flour. Along with plain flour I have also added some corn starch to the muffins super light.
The base of this egg free muffin recipe is homemade light almond milk with extra light olive oil and lemon juice. The milk and lemon juice along with baking soda is the egg substitute here.
To sweeten the muffins I have used raw organic sugar so the color of the muffin. This recipe will yield you moderately sweet muffins, you can increase or decrease sugar by another 1/4 cup.
These muffins taste very delicious and these are wholesome and filling for both breakfast or snack. Do try out these muffins and enjoy. These vegan blueberry muffins are
Absolutely soft with light crumbs
very moist
delicious & flavorful
Loaded with fresh juicy blueberries in every bite.
Wonderful breakfast or snack with kids
Ingredients & Substitutions
Fresh Or Frozen Blueberries
I have used fresh juicy blueberries here and I recommend the same. If fresh ones are unavailable you can go for flash frozen blueberries too. You can add dried berries in a pinch but the quantity will change.
Substitution- Instead of blueberries you can 1 cup chopped strawberries or whole raspberries.
Flour
I have used a mix of plain flour and corn starch for this recipe. Adding corn starch makes the crumb of the muffin super light.
Substitution- If you want to use whole wheat flour for this recipe, you absolutely can. You can even use a mix of all purpose flour and wheat flour. You will need 1.5 cups + 2 tablespoons of flour in total. Also you can use whole wheat pastry flour or white wheat flour.
Baking Powder & Baking Soda
These are both leavening agents used in the recipe and they cannot be interchanged for each other.
Milk
You can use any kind of non dairy milk in this recipe to keep it vegan. I have used homemade light almond milk. You can also use light coconut milk, soy milk, rice milk, cashew milk or oat milk.
Substitution– If you are not keen on making these blueberry muffins vegan you can dairy milk or you can skip milk altogether and use warm water. You can also use same quantity of buttermilk, but skip lemon
Lemon Juice
We are adding lemon juice in this recipe for both flavor and also it acts as leavening agent when combines with milk and baking soda. Adding lemon or lime juice helps the muffin to raise well.
Substitution- Instead of lemon or lime juice you can same quantity of apple cider vinegar or regular vinegar too.
Oil
I have used extra light olive oil in this vegan blueberry muffins recipe. I mostly use light olive oil in vegan baking, cakes and muffins instead of vegetable oil or sunflower oil which I don’t use in cooking. With light olive oil there will not be any flavor of the oil in these muffins.
Substitution- Any regular cooking oil, canola oil, vegetable oil or avocado oil. Avoid oils like extra virgin olive oil or coconut oil as they have a strong flavor. You can also use melted vegan butter or regular butter.
Vanilla
For flavor. I have used organic vanilla bean powder but you can also use pure vanilla extract.
How To Make Vegan Blueberry Muffins
Preparation
Soak blueberries in salted water for 10 minutes.
Rinse thoroughly, wipe gently using kitchen towel and place them in a large bowl. Add 1 tablespoon flour to the berries.
Toss well. This step will prevent the berries from sinking to the bottom when mixed with muffin batter.
Preheat the oven at 180 C / 350 F. Grease and dust a muffin tin or line it with paper liners.
Making Vegan Muffins
Add 1/2 cup sugar in a large mixing bowl.
To that add 1 cup almond milk. If your almond milk is very thick just mix 1/2 cup milk with 1/2 cup water.
Next add 1 teaspoon vanilla bean powder or extract.
Following that add 1/3 cup olive oil, 1 tablespoon lemon juice or vinegar.
Using a hand whisk or electric beater, beat the wet ingredients until they combine well, turn pale and light.
Now place a sieve on the bowl containing wet ingredients. Make sure the bottom of the whisk is not touching the wet ingredients. To the sieve add 1.5 cups all purpose flour, 2 tablespoons corn flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
Mix well yet gently in one direction until just the flours combine well into the wet ingredients. Do not overmix, a few streaks of flour in the muffin batter is ok.
Gently fold in the blueberries coated in flour gently into the batter.
Mix gently.
Spoon in the batter into the prepared muffin cups. You can use an ice cream scoop for uniform size.
Place the muffin pan in the preheated oven and bake muffins for 20-30 minutes. Keep an eye after 20 minutes to avoid over baking. To check the doneness you can insert a tester or tooth pick and see if it comes out with very few crumbs.
Once done let the muffins cool in the same pan for 5 minutes. After that transfer to a wire rack and cool completely for 10 minutes.
Serve eggless blueberry muffins warm or at room temperature.
Serving & Storage
You can serve vegan blueberry muffins as breakfast or snack with milk or coffee. Also You can pack these in kids snacks box or for picnic.
You can store leftover muffins in airtight container and refrigerate for 2-3 days. As these are oil based muffins, they stay soft and moist. Just reheat for 5 minutes before serving.
Expert Tips
Measure the ingredients precisely for a fail proof recipe. Flours should be leveled properly using a back of knife or spoon.
Do not miss to coat the blueberries in flour. If you add them directly they will sink to the bottom of the batter.
If you prefer a pronounced lemon flavor, you can 1/2 teaspoon lemon zest or lemon extract to the batter.
Never over mix the muffin batter after adding dry ingredients. Just mix until the ingredients are combined. A few streaks of flour is ok. If you over mix the muffins will turn hard. Be gentle with the batter to make perfect vegan blueberry muffins.
If you are using frozen berries, no need to thaw or defrost them. Just toss them into the batter as soon as you remove from the freezer.
To make equal sized muffins, an ice cream scoop is your best bet. This recipe makes 12 standard sized muffins. You can double or halve the recipe.
You can add few chocolate chips on top of each muffin before baking.
Frequently Asked Questions
Adding same quantity of liquid sweetener instead of sugar will change the consistency of batter, so I would not recommend using maple instead of sugar as such.
Instead of regular sugar you can use coconut sugar, palm sugar though.
You can try using any of your favorite gluten free flour or baking blend like buckwheat flour, spelt flour or coconut flour to make gluten free muffins.
Yes, just use 1/4 cup apple sauce instead of oil to make these muffins oil free.
For vegan muffins use any unsweetened non dairy milk in this recipe
More Vegan Muffin Recipes
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Recipe
Vegan Blueberry Muffins
1 CUP = 250 ml
Ingredients
Wet Ingredients
- 1 cup almond milk or any non dairy milk
- 1/2 cup sugar
- 1/4 cup oil extra light olive oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Dry ingredients
- 1.5 cups plain flour
- 1 tablespoon corn flour
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries fresh or frozen, coated in 1 tablespoon flour
Instructions
- Soak blueberries in salted water for 10 minutes.
- Rinse thoroughly, wipe gently using kitchen towel and place them in a large bowl.Add 1 tablespoon flour to the berries and toss well. This step will prevent the berries from sinking to the bottom when mixed with muffin batter.
- Add 1/2 cup sugar in a large mixing bowl.
- To that add 1 cup almond milk. If your almond milk is very thick just mix 1/2 cup milk with 1/2 cup water.
- Next add 1 teaspoon vanilla bean powder or extract.
- Following that add 1/3 cup olive oil, 1 tablespoon lemon juice or vinegar. Using a hand whisk or electric beater, beat the wet ingredients until they combine well, turn pale and light.
- Now place a sieve on the bowl containing wet ingredients. Make sure the bottom of the whisk is not touching the wet ingredients. To the sieve add 1.5 cups all purpose flour, 2 tablespoons corn flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
- Mix well yet gently in one direction until just the flours combine well into the wet ingredients. Do not overmix, a few streaks of flour in the muffin batter is ok. Gently fold in the blueberries coated in flour gently into the batter.
- Spoon in the batter into the prepared muffin cups. You can use an ice cream scoop for uniform size.
- Place the muffin pan in the preheated oven and bake muffins for 20-30 minutes. Keep an eye after 20 minutes to avoid over baking. To check the doneness you can insert a tester or tooth pick and see if it comes out with very few crumbs.
- Once done let the muffins cool in the same pan for 5 minutes. After that transfer to a wire rack and cool completely for 10 minutes.
- Serve eggless blueberry muffins warm or at room temperature.
Notes
- Measure the ingredients precisely for a fail proof recipe. Flours should be leveled properly using a back of knife or spoon.
- Do not miss to coat the blueberries in flour. If you add them directly they will sink to the bottom of the batter.
- If you prefer a pronounced lemon flavor, you can 1/2 teaspoon lemon zest or lemon extract to the batter.
- Never over mix the muffin batter after adding dry ingredients. Just mix until the ingredients are combined. A few streaks of flour is ok. If you over mix the muffins will turn hard. Be gentle with the batter to make perfect vegan blueberry muffins.
- If you are using frozen berries, no need to thaw or defrost them. Just toss them into the batter as soon as you remove from the freezer.
- To make equal sized muffins, an ice cream scoop is your best bet. This recipe makes 12 standard sized muffins. You can double or halve the recipe.
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