Vegan Blueberry Muffins

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Introduction

These vegan blueberry muffins prove you don’t need dairy or eggs for bakery-style results. They are bursting with juicy blueberries and have a perfectly tender, moist crumb. You’ll love how simple they are to whip up for a quick breakfast or a satisfying snack.

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 or grease the cups well.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate 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. Toss the blueberries in a tablespoon of the dry flour mixture (taken from the measured amount) to coat them lightly. Gently fold the coated blueberries into the batter.
5. Divide the batter evenly among the 14 prepared muffin cups, filling each about ¾ full.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (watch for blueberry juice).
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Lemon Blueberry: Add 1 tablespoon of lemon zest to the wet ingredients for a bright, citrusy twist.
• Crumb Topping: Before baking, top each muffin with a mix of ¼ cup flour, ¼ cup sugar, and 2 tablespoons of softened vegan butter rubbed together until crumbly.
• Mini Muffins: Bake the batter in a mini muffin tin for about 12-15 minutes for a bite-sized treat.
• Double Blueberry: For an intense blueberry flavor, gently mash ½ cup of the blueberries and fold them into the wet ingredients before combining with the dry mix.

Tips for Success

• Toss blueberries in flour: This prevents them from sinking to the bottom of the muffins during baking.
• Use room temperature ingredients: Ensure your non-dairy milk and vegan egg are at room temperature for the best emulsion and rise.
• Fill consistently: For even baking, use an ice cream scoop or measuring cup to portion the batter into the muffin cups.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.

FAQ

Can I use frozen blueberries?

Yes, use them directly from frozen. Toss them in flour while still frozen to prevent excessive bleeding.

What can I use for the “vegan egg”?

Any store-bought liquid or powdered vegan egg replacer designed to equal 1-2 eggs is perfect. If using a powder like Bob’s Red Mill, prepare it according to the package directions to yield 3.5 ounces.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend. The batter may be slightly thicker.

Why did my muffins turn out gummy?

This is usually due to overmixing the batter. Fold gently and stop as soon as no dry flour remains.

Can I reduce the sugar?

You can reduce it to ¾ cup, but the muffins will be less sweet and the texture and browning may be slightly affected.

My vegan butter is salted, should I adjust the salt?

If using salted vegan butter, reduce the added salt in the recipe to ½ teaspoon.