Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Prep time: 10 min
Cook time: PT-485279H28M47S
Total time: PT-485279H28M47S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar (or coconut sugar); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsweetened almond milk (or any plant-based milk); 1/4 cup vegetable oil (or melted coconut oil); 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 cup fresh blueberries (or frozen); 1 tablespoon flour (to toss the blueberries in)

Isabella

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These vegan blueberry muffins are the perfect balance of softness, fluffiness, and sweetness. Packed with juicy blueberries and made with simple plant-based ingredients, they make an ideal breakfast treat or a satisfying snack. Whether you’re vegan or simply looking to reduce dairy and eggs in your diet, these muffins are sure to become a favorite.

Why You’ll Love This Recipe

I love how easy these muffins are to make, and they come out perfectly every time. They have a light and fluffy texture with just the right amount of sweetness, thanks to the natural burst of flavor from the blueberries. Plus, the addition of lemon juice adds a refreshing zest that really complements the fruit. Whether I’m baking for myself or sharing with friends and family, these muffins are always a hit. They’re also super versatile – you can easily swap ingredients based on what you have on hand, like using coconut oil instead of vegetable oil or coconut sugar in place of regular sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1/2 cup sugar (or coconut sugar)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened almond milk (or any plant-based milk)

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/4 cup vegetable oil (or melted coconut oil)

1 cup fresh blueberries (or frozen)

1 tablespoon flour (to toss the blueberries in)

Directions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with oil.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and lemon juice.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.

Gently toss the blueberries with the tablespoon of flour to coat them. This step helps prevent the blueberries from sinking to the bottom of the muffins while baking.

Fold the blueberries into the muffin batter.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins

Prep time: 10 minutes

Cooking time: 20-25 minutes

Total time: 30-35 minutes

Storage/Reheating

I find that these muffins stay fresh for about 3-4 days when stored in an airtight container at room temperature. If you want to keep them longer, you can freeze them for up to 2 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5-7 minutes.

Related Recipes:

Gluten Free Cream Cheese Sugar Cookies

FAQs

Can I use a different type of milk for these muffins?

Yes, you can use any plant-based milk, like soy, oat, or coconut milk. Almond milk is my go-to, but feel free to experiment with your favorite non-dairy milk.

Can I substitute the sugar with something else?

Absolutely! You can use coconut sugar or maple syrup instead of regular sugar. Just keep in mind that liquid sweeteners like maple syrup might make the batter a little more runny, so you might need to adjust the flour slightly.

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work just fine! Just be sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.

What if I don’t have lemon juice?

If you don’t have lemon juice on hand, you can leave it out. It adds a nice flavor, but the muffins will still be delicious without it.

How can I make these muffins gluten-free?

To make these muffins gluten-free, you can use a gluten-free all-purpose flour blend. Just make sure the blend contains xanthan gum, which helps bind the ingredients together.

Conclusion

These vegan blueberry muffins are an absolute treat. They’re soft, flavorful, and perfect for anyone looking for a vegan-friendly, dairy-free option without sacrificing taste. With a few simple ingredients, I can whip them up in no time, and they make for a great addition to any breakfast or snack. Whether you’re new to vegan baking or a seasoned pro, I’m sure these muffins will become a staple in your kitchen. Enjoy!

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