Introduction
These vegan blueberry muffins are the perfect balance of sweet, tender, and bursting with juicy fruit. You’ll love how the simple combination of oil and melted vegan butter creates a bakery-style crumb that’s incredibly moist. They’re a foolproof treat for breakfast or a snack any day of the week.
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
- Preheat your oven to 375°F (190°C). Line a muffin tin with 14 paper liners or grease the cups well.
- In a large bowl, whisk together the all purpose flour, sugar, baking powder, and salt.
- 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.
- Gently fold in the blueberries until evenly distributed.
- Divide the batter evenly among the 14 prepared muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Lemon Blueberry: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist.
- Crumb Topping: Before baking, sprinkle the tops with a mix of ¼ cup flour, ¼ cup sugar, and 2 tablespoons of cold 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 Berry: Replace half of the blueberries with diced strawberries or raspberries for a mixed berry flavor.
Tips for Success
- For taller muffin tops, let the batter rest for 15 minutes before portioning and baking.
- Toss the blueberries in a tablespoon of the measured flour before folding them in to help prevent them from sinking to the bottom.
- Ensure your baking powder is fresh for the best rise.
- Use an ice cream scoop to divide the batter evenly and keep the muffin tin clean.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze 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 until warmed through.
FAQ
Can I use frozen blueberries?
What can I use for the “vegan egg”?
This refers to a store-bought liquid vegan egg replacer (like Just Egg). You can also use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for one “egg,” though the texture may be slightly denser.
Can I make this recipe gluten-free?
You can try a 1:1 gluten-free all-purpose flour blend, though results may vary slightly in texture.
My muffins are dense. What happened?
This is likely due to overmixing the batter. Mix only until the dry ingredients are just incorporated.
Can I reduce the sugar?
You can reduce it to ¾ cup, but the muffins will be less sweet and the texture may be slightly affected.
Why 14 muffins? Can I make 12?
The batter yield is designed for 14 standard muffins. For 12 larger muffins, fill the cups almost to the top and extend the bake time by 3-5 minutes.