Vegan Blueberry Muffins

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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.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Breakfast, Snack

Cuisine: American, world

Keyword: eggless blueberry muffins, Vegan blueberry muffins

Servings: muffins

Calories: 145kcal

Author: Harini

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.

Nutrition