Vegan Blueberry Muffins Recipe
Imagine biting into a warm, fluffy muffin bursting with juicy blueberries and just the right hint of sweetness—you’d never guess these are entirely plant-based! These Vegan Blueberry Muffins are a celebration of simple, wholesome ingredients coming together in a treat that’s as kind to the planet as it is to your taste buds. Whether you’re a lifelong vegan or just muffin-curious, this recipe will win your heart (and your breakfast routine) with its delightful texture, gorgeous crumb, and berry-studded goodness.
Ingredients You’ll Need
It’s beautifully simple: each ingredient in these Vegan Blueberry Muffins plays a unique role—from creating that tender crumb to making those blueberries really pop. Get all your essentials together and you’ll be amazed how such everyday staples can yield bakery-worthy results!
- All-purpose flour: The backbone of your muffins, providing lightness and structure for that perfectly springy bite.
- Granulated sugar: Balances tart blueberries and helps with browning for a subtle, golden crust.
- Baking powder: Gives your muffins loft, keeping them sky-high and fluffy.
- Baking soda: Works hand-in-hand with the vinegar to help your muffins rise beautifully.
- Salt: Just a little deepens all the flavors and heightens sweetness.
- Ground cinnamon (optional): Adds a gentle warmth and extra depth that plays so well with blueberries.
- Unsweetened almond milk: Or any other plant milk—brings just enough moisture for a silky batter.
- Neutral oil: Think vegetable or melted coconut oil—it’s what keeps these muffins ultra-moist.
- Apple cider vinegar: Activates the baking soda for a lovely tender crumb (don’t worry, you won’t taste it!).
- Vanilla extract: Rounds out flavors with sweet, aromatic notes that make these muffins irresistible.
- Fresh or frozen blueberries: The star of the show! Use them frozen for extra convenience; don’t thaw first.
- Flour for tossing blueberries: This quick trick keeps the berries from sinking and helps distribute them evenly throughout each muffin.
How to Make Vegan Blueberry Muffins
Step 1: Prep Your Muffin Tin and Oven
First things first, preheat your oven to 375°F (190°C). While it’s warming up, grab a 12-cup muffin tin and either line each cup with paper liners or give them a light greasing. This quick prep step means your Vegan Blueberry Muffins will pop right out with ease, leaving more time for enjoying them!
Step 2: Whisk Together the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if you’re using it). This blend lays the foundation for flavor and fluffiness—take care to whisk until everything looks evenly distributed and there are no clumps.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the unsweetened almond milk, neutral oil, apple cider vinegar, and vanilla extract. Mixing these separately ensures a smooth, unified liquid mixture that will blend seamlessly when added to the dry stuff.
Step 4: Make the Batter
Pour the wet mixture into your bowl of dry ingredients. Stir just until everything comes together—don’t overmix! A few lumps are totally fine and actually help keep the Vegan Blueberry Muffins nice and tender.
Step 5: Toss Blueberries and Fold In
In a small bowl, toss your fresh or frozen blueberries with 1 tablespoon of flour. This nifty trick keeps the berries from sinking to the bottom. Gently fold the floured blueberries into your muffin batter, being careful not to crush them so each bite has gorgeous bursts of juicy fruit.
Step 6: Fill and Bake
Divide the batter evenly among the 12 muffin cups—each should be about three-quarters full. Pop the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly as these Vegan Blueberry Muffins rise and turn golden!
Step 7: Cool and Enjoy
Let the muffins cool in the tin for five minutes, then transfer to a wire rack. This little patience test ensures they hold their shape and texture. By the time they’re cooled, you’ll have a batch of irresistible Vegan Blueberry Muffins ready to devour.
How to Serve Vegan Blueberry Muffins
Garnishes
For a simple flourish, dust your muffins with a sprinkle of powdered sugar or a pinch of grated lemon zest. If you want a gloss of bakery shine, brush just a little melted vegan butter on top right after baking. These little touches make your Vegan Blueberry Muffins pop visually—and add subtle flavor, too!
Side Dishes
Pair your muffins with a bowl of plant-based yogurt and a scattering of extra blueberries for a satisfying breakfast spread, or add a hot cup of coffee or tea for the coziest mid-morning snack. They also make a sweet companion to a smoothie bowl or a fruit salad for brunch get-togethers.
Creative Ways to Present
Turn a basket of Vegan Blueberry Muffins into a show-stopping centerpiece by piling them high on a cake stand or layering them in a rustic bread basket lined with a colorful napkin. For special occasions, wrap each one in parchment and twine for a charming grab-and-go treat—perfect for picnics, parties, or thoughtful gifts!
Make Ahead and Storage
Storing Leftovers
Your Vegan Blueberry Muffins stay wonderfully moist for up to 2 days at room temperature. Simply store them in an airtight container, and they’ll remain soft and fresh—no need to refrigerate unless your kitchen is particularly warm.
Freezing
If you can resist eating them all right away, these muffins are freezer champs! Let them cool completely, then wrap each muffin individually in plastic wrap or foil before placing in a zip-top bag. They’ll keep for up to 2 months, ready to thaw whenever you need a muffin fix.
Reheating
Bring back that just-baked magic by popping a muffin in the microwave for 15–20 seconds, or warm in a low oven (about 300°F) for 10 minutes. Frozen muffins can go straight into the oven—just add a few extra minutes to the reheating time. They’ll taste as good as new!
FAQs
Can I substitute whole wheat flour for all-purpose flour?
Absolutely! Using whole wheat flour adds a bit of nutty flavor and extra fiber. The muffins may be slightly denser, so you can try using half whole wheat, half all-purpose for the best of both worlds.
What’s the best way to prevent blueberries from sinking?
Tossing your blueberries in a tablespoon of flour before folding them into the batter does the trick. It helps the berries stay suspended, ensuring even pops of fruit in every bite of your Vegan Blueberry Muffins.
Can I use a different plant-based milk?
Definitely! Almond, soy, oat, or coconut milk all work well here. Just pick your favorite or use whatever you have on hand—nothing needs to change in the base recipe.
Should I thaw frozen blueberries before adding them?
No need! Using frozen blueberries straight from the freezer helps prevent streaking and turns your Vegan Blueberry Muffins into little pockets of juicy perfection. Just toss them with flour and fold in as usual.
How do I add a citrus twist?
Add the finely grated zest of one lemon or half an orange to the batter just before folding in the blueberries. It brightens the muffins with a lovely, fresh zing that pairs beautifully with the berries.
Final Thoughts
I hope you’ll fall in love with these Vegan Blueberry Muffins as much as I have! Share them with family, serve them to friends, or savor one all to yourself—they’re proof that plant-based baking can be downright dreamy. If you give them a try, don’t forget to let me know how they turn out (and how many minutes they lasted on your kitchen counter)!
Print
Vegan Blueberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Delight your taste buds with these Vegan Blueberry Muffins, a perfect treat for breakfast or a snack. Bursting with juicy blueberries and a hint of cinnamon, these muffins are moist, tender, and completely dairy-free.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1/3 cup neutral oil (such as vegetable or melted coconut oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix almond milk, oil, vinegar, and vanilla. Pour into dry ingredients and stir until just combined.
- Add blueberries: Toss blueberries with flour, then gently fold into the batter.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well and can be made with whole wheat flour for extra fiber.
- Add lemon zest for a citrusy flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
