There is something irresistibly delightful about warm, fluffy muffin bites bursting with juicy berries, and this Vegan Blueberry Muffins Recipe truly captures that magic in every crumb. Whether you’re vegan, dairy-free, or just looking for a wholesome treat, these muffins combine the perfect balance of sweetness, moisture, and tender crumb. The fresh blueberries add vibrant color and tartness that elevate these muffins from simple to spectacular. Plus, they’re incredibly easy to whip up, making them a go-to recipe you’ll find yourself craving again and again.
Ingredients You’ll Need
This Vegan Blueberry Muffins Recipe uses simple, everyday ingredients that you’d likely already have in your pantry, yet each one plays an essential role in creating a perfectly textured and flavorful muffin. From the tender crumb provided by the all-purpose flour to the moist richness contributed by plant-based milk and oil, every element matters.
- 1 1/2 cups all-purpose flour: The base of the muffins, giving structure and the classic tender crumb we all love.
- 1/2 cup sugar (or coconut sugar): Adds sweetness and caramel notes, with coconut sugar offering a hint of depth and lower glycemic impact.
- 2 teaspoons baking powder: Leavens the muffins, helping them rise beautifully in the oven.
- 1/2 teaspoon baking soda: Works with the lemon juice to ensure lightness and help neutralize acidity.
- 1/4 teaspoon salt: Balances the sweet flavors and enhances overall taste.
- 1/2 cup unsweetened almond milk (or any plant-based milk): Keeps the muffins moist while maintaining the vegan integrity.
- 1/4 cup vegetable oil (or melted coconut oil): Brings tender moisture and richness without heaviness.
- 1 teaspoon vanilla extract: Adds fragrant warmth that rounds out the flavor.
- 1 tablespoon lemon juice: Reacts with the baking soda for lift and adds a subtle brightness.
- 1 cup fresh blueberries (or frozen): The star ingredient—bursting with juiciness and color.
- 1 tablespoon flour (to toss the blueberries in): Prevents the berries from sinking and ensures even distribution throughout the muffins.
How to Make Vegan Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 375°F (190°C). While the oven warms up, line a muffin tin with paper liners or lightly grease it with oil. This preparation ensures your muffins will come out easily and maintains their beautiful shape.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined. This mixture provides the structure and lift that make your muffins fluffy and light. Taking the time to sift or whisk these ingredients helps create an even texture in your final bake.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the almond milk, vegetable oil, vanilla extract, and lemon juice. These wet ingredients contribute moisture, flavor, and the chemical reaction needed with the baking soda to give your muffins a tender crumb and slight rise.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the bowl with the dry ingredients, and gently stir until everything is just combined. Be careful not to overmix at this stage; overworking the batter causes tougher muffins instead of tender bites. Aim for a lumpy but well-incorporated mixture.
Step 5: Prepare Blueberries
Before folding your blueberries into the batter, toss them with one tablespoon of flour. This simple trick prevents the berries from sinking to the bottom during baking, ensuring they’re evenly distributed and each bite is bursting with fruity goodness.
Step 6: Fold Blueberries Into Batter
Gently fold the floured blueberries into the muffin batter using a spatula. Take care to be gentle to avoid breaking the berries and tinting the entire batter purple; those pretty blueberries should stay mostly intact in your muffins.
Step 7: Fill Muffin Cups
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Leaving a little space at the top allows the muffins to rise without overflowing or becoming dense.
Step 8: Bake Until Golden
Place the muffin tray in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs but no wet batter.
Step 9: Cool and Enjoy
Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This cooling step helps them set up so they don’t crumble when you bite in, though honestly, a warm muffin fresh from the oven is a hard temptation to resist!
How to Serve Vegan Blueberry Muffins Recipe
Garnishes
While the muffins are delicious on their own, adding a light dusting of powdered sugar or a drizzle of vegan lemon glaze can amp up their charm. Fresh mint leaves or a small spoonful of vegan cream cheese on the side elevate each bite into something truly special.
Side Dishes
Pair these Vegan Blueberry Muffins Recipe treats with a hot cup of your favorite coffee or tea for breakfast or snack time. A bowl of fresh fruit or a smoothie bowl also complements the fruity flavor of the muffins beautifully while keeping the meal light and refreshing.
Creative Ways to Present
For a brunch spread, arrange the muffins on a tiered cake stand alongside fresh berries and vegan butter. You can also hollow out the muffin centers slightly after baking and fill them with vegan yogurt and extra blueberries for a fun twist that adds texture and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to two days to keep them soft and fresh. For longer storage, refrigeration helps, but be sure to bring them back to room temperature for the best texture before enjoying.
Freezing
You can freeze these muffins by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag. This method keeps them fresh for up to three months. When you’re ready to eat, just thaw them at room temperature or warm them gently in the oven.
Reheating
Reheat your Vegan Blueberry Muffins Recipe goodness in the oven at 300°F (150°C) for about 10 minutes or microwave for 20-30 seconds for an instant warm treat. Adding a little vegan butter or jam on top after reheating makes them taste freshly baked!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. Just be sure not to thaw them before tossing in the flour to help reduce the risk of bleeding colors into the batter.
What if I don’t have almond milk?
Any plant-based milk will do—soy, oat, or coconut milk are great substitutes and will still keep the muffins moist and flavorful.
Is it okay to use coconut oil instead of vegetable oil?
Yes! Using melted coconut oil adds a slight coconut aroma and richness that pairs beautifully with the blueberries. Just make sure it’s fully melted before mixing in.
Can I make these muffins gluten-free?
You can try substituting the all-purpose flour for a gluten-free baking blend. Keep an eye on the texture and adjust moisture levels if it feels too dry or dense.
How do I prevent my blueberries from turning the batter purple?
Tossing the blueberries with flour before folding them into the batter helps keep them suspended and prevents the juices from bleeding into the muffin mixture.
Final Thoughts
There is nothing quite like baking and sharing a batch of these comforting Vegan Blueberry Muffins Recipe gems. They strike the perfect balance between simple ingredients and delightful flavors, making them a pantry staple for cozy mornings and cheerful snacking. I hope you give this recipe a try and enjoy every juicy, tender bite as much as I do!
Print
Vegan Blueberry Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
These Vegan Blueberry Muffins are a delicious plant-based treat, perfect for breakfast or a snack. They are moist, fluffy, and bursting with fresh blueberries, made without any dairy or eggs, using simple ingredients like almond milk and vegetable oil.
Ingredients
Dry 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
Wet Ingredients
- 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
Fruit
- 1 cup fresh blueberries (or frozen)
- 1 tablespoon flour (to toss the blueberries in)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, ensuring an even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and lemon juice until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Coat Blueberries: Toss the blueberries with a tablespoon of flour to prevent them from sinking during baking, then fold them carefully into the batter.
- Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely to avoid sogginess.
Notes
- You can substitute coconut sugar for regular sugar for a healthier alternative.
- Using frozen blueberries works well too; do not thaw before folding into the batter.
- Do not overmix the batter to keep muffins tender and avoid a dense texture.
- Allow muffins to cool completely for best texture and flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
