Vegan Blueberry Muffins

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Introduction

You’ll love these Vegan Blueberry Muffins for their perfect bakery-style crumb and bursting juicy berries. They strike an ideal balance of sweetness and tang, proving that vegan baking can be incredibly moist and flavorful. This reliable recipe will become a go-to for breakfasts, snacks, and impromptu gatherings.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 14 muffins

Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 2½ teaspoons baking powder
• 1 teaspoon salt
• ¼ cup vegetable oil
• ¼ cup vegan butter (melted)
• 3½ ounces vegan egg
• ¾ cup unsweetened non-dairy milk of choice
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1½ cups blueberries

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with 14 paper liners.
2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, combine the vegetable oil, melted vegan butter, vegan egg, non-dairy milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk until smooth.
4. Gently fold in the blueberries until evenly distributed throughout the batter.
5. Divide the batter evenly among the 14 prepared muffin cups, filling each nearly to the top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter before folding in the blueberries.
• Crunchy Top: Sprinkle the batter in the cups with a mix of coarse sugar and chopped nuts before baking.
• Mini Muffins: Divide batter into mini muffin tins and reduce baking time to 12-15 minutes.
• Muffin Cake: Pour the entire batter into a greased 8-inch round or square pan and bake for 30-35 minutes.

Tips for Success

• To prevent blueberries from sinking and bleeding color, you can toss them in 1-2 tablespoons of the measured flour from the recipe before folding them in.
• Ensure your vegan butter is melted but not hot when mixing to avoid cooking the vegan egg.
• Fill the muffin cups generously for a classic domed bakery-style top.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until heated through.

FAQ

Can I use fresh or frozen blueberries?

What can I use as a “vegan egg”?

Use any store-bought vegan egg replacer that equates to 3.5 ounces (like Just Egg), or a common substitute like a flax egg (2.5 tbsp ground flaxseed mixed with 3.5 tbsp water, let sit 5 mins).

Can I use only oil or only vegan butter?

Yes, you can use ½ cup of total fat from either source. Using both provides the best flavor and texture.

My muffins are dense. What went wrong?

This is likely due to overmixing the batter or using an expired baking powder. Always mix just until combined.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Results may vary slightly.

Why does the recipe yield 14 muffins, not 12?

This ensures you have enough batter for well-domed, generously sized muffins without overflowing a standard 12-cup tin.