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Vegan Blueberry Muffins Recipe

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4.3 from 4 reviews

These vegan blueberry muffins are a delicious, plant-based treat perfect for breakfast or a snack. Made with all-purpose flour, dairy-free milk, and sweet, juicy blueberries, these muffins are moist, fluffy, and lightly sweetened with natural sugars. A hint of cinnamon and lemon zest adds an optional fresh twist, while a crunchy raw demerara sugar topping provides a delightful texture contrast. Easy to prepare and bake, these muffins are great for gluten-intolerant and vegan diets and can be enjoyed warm or at room temperature.

Ingredients

Dry Ingredients

  • 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled)
  • 3/4 cup (150g) granulated sugar (or light brown sugar or coconut sugar)
  • 3 teaspoons baking powder
  • 2 teaspoons lemon zest (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt

Wet Ingredients

  • 1 cup (250g) dairy-free milk (room temperature)
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (optional)
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1 3/4 cups (260g) fresh or frozen blueberries (do not thaw if using frozen)
  • 2 tablespoons raw demerara sugar (for topping)

Instructions

  1. Preheat Oven and Prepare Tin
    Preheat the oven to 180°C (350°F). Line a muffin or cupcake tray with muffin liners to prevent sticking and make removal easy. For jumbo muffins, consider using larger liners as noted.
  2. Mix Dry Ingredients
    In a large mixing bowl, combine the flour, sugar, baking powder, lemon zest, cinnamon, and salt. Stir well until everything is evenly distributed and no lumps remain.
  3. Add Wet Ingredients
    Add the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract to the dry mixture. Stir gently until all ingredients are just combined; avoid overmixing to keep the muffins tender.
  4. Fold in Blueberries
    Carefully fold in most of the blueberries using a spatula or spoon. Reserve a handful of blueberries to scatter on top of the muffins before baking to create a fresh topping.
  5. Portion Batter
    Use an ice cream scoop or large spoon to evenly divide the batter into the prepared muffin tin, filling each liner nearly full.
  6. Add Toppings
    Scatter the reserved blueberries and raw demerara sugar on top of each muffin to add a crunchy, sweet finish.
  7. Bake the Muffins
    Place the muffin tray in the oven and bake for around 25 minutes if using fresh blueberries, or 30 minutes if using frozen blueberries. Test doneness by inserting a toothpick into the center; it should come out clean or with a few dry crumbs.
  8. Cool the Muffins
    Allow the muffins to cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle a bit more raw demerara sugar on top as they cool.
  9. Serve and Store
    Enjoy the muffins warm with vegan butter or at room temperature. Store leftovers in an airtight container for up to 2 days at room temperature, 3 days refrigerated, or freeze for up to one month. Note that the crunchy sugar topping will soften after a day.

Notes

  • Use the spoon-and-level method to measure flour to ensure accurate quantity and avoid dense muffins.
  • Room temperature dairy-free milk helps to create a smooth batter and better rise in the oven.
  • Neutral flavored oil like canola or vegetable oil keeps the blueberry flavor prominent without overpowering.
  • For jumbo muffins, increase baking time and adjust liners accordingly.
  • Inserting a toothpick for doneness is crucial; some crumbs on the toothpick are normal, but no wet batter should remain.

Find it online: https://simpleplatter.com/vegan-blueberry-muffins-recipe/