Originally Published August 1, 2019- – Updated January 16, 2020
Fluffy, moist and bursting with fresh blueberries and lemon these Vegan Blueberry Muffins make the best and easiest breakfast on the go or midday snack
These Vegan Blueberry Muffins are crazy good! Wait until you taste them! Honestly, know one would know they’re egg and dairy free if you didn’t tell them!
It takes minutes to whip up a batch of these scrumptious muffins. It couldn’t be easier and the flavour is top notch!
It’s blueberry season folks! So what better way to celebrate then with some tasty warm, fresh from the oven blueberry muffins! And don’t worry you can make them all year round. Blueberries freeze beautifully and this vegan muffin recipe is just as delicious using frozen blueberries.
What makes these blueberry muffins moist and fluffy?
- The texture of these muffins is bang on! Thanks to the addition of yogurt. No dry muffins here folks! Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy.
How long do blueberry muffins keep?
- They will keep covered on the counter for 3-4 days
Can I use frozen blueberries for baking?
- Yes you can! Just keep the blueberries frozen until ready to use. Follow the same instructions for fresh blueberries in your recipe.
Can you freeze muffins?
- Absolutely! Wrap cooled muffins individually in plastic wrap and or store in a large freezer bag or Tupperware container. They will keep in the freezer for up to 3 months.
How to Make Vegan Blueberry Muffins:
- Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
- Mix all the dry ingredients in a medium mixing bowl and set aside.
- Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
- Add the dry ingredients to the wet ingredients and stir until just halfway combined. Fold in the blueberries (fresh or frozen) and mix until just combined. Do not over mix!
- Evenly divide the muffin batter between the 12 muffin cups.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter. For full recipe ingredients and instructions see recipe card below.
- Enjoy!!
Tips and Tricks for perfect muffins:
- Always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
- If using muffin liners, lightly spray liners with cooking oil spray. Muffins will be easier to remove (optional)
- don’t be tempted to over mix the muffin batter! It ok if a few flour spots remain.
- If there isn’t enough batter to fill all the cups, fill the empty ones halfway with water. This will ensure the muffins bake evenly.
Ok let’s make some Blueberry Muffins, they’re:
Vegan
moist and delicious
full of blueberries
easy
perfect on the go snack
great breakfast or brunch idea
kid friendly
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
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Here are some more tasty Vegan Breakfast and Baking Ideas for you:
- Double Chocolate Banana Muffins (Vegan)
- Vegan French toast (Tofu)
- Best Home Fries Recipe (Breakfast Potatoes)
- Vegan Waffles (Healthy & Oil Free)
- Strawberry Rhubarb Muffins (Vegan)
- Healthy Oatmeal Breakfast Bars (Vegan, GF)
- Vegan Breakfast Burritos (Tofu, Potatoes)
- 20 Minute Tofu Scramble
- Vegan Buttermilk Pancakes
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PinDescription
Fluffy, moist and bursting with fresh blueberries and lemon these Vegan Blueberry Muffins make the best and easiest breakfast or midday snack
Ingredients
Ingredients:
1 and 1/2 cups fresh or frozen blueberries
Dry Ingredients:
- 2 cups flour, I use all purpose
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients:
- 1/3 cup oil, I use grape seed oil
- 1 cup vegan yogurt, I use Silk Cultured Coconut Yogurt, unsweetened (may substitute unsweetened plant milk like soy or almond – see notes*
- 2 teaspoons vanilla
- 1/2 tablespoon apple cider vinegar
- 1/4 cup white sugar
- 1/3 cup brown sugar
- zest of 1 lemon
- 1/3 cup hot water
Instructions
How to Make Vegan Blueberry Muffins:
- Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
- Mix all the dry ingredients in a medium mixing bowl and set aside.
- Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
- Add the dry ingredients to the wet ingredients and stir until just halfway combined. Fold in the blueberries (fresh or frozen) and mix until just combined. Do not over mix!
- Evenly divide the muffin batter between the 12 muffin cups.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter.
- Enjoy!!
Notes
- you can substitute unsweetened plant milk for the yogurt, (add the plant milk to a small bowl with the 1/2 tablespoon of apple cider vinegar to curdle) then add to wet ingredients.
What makes these blueberry muffins moist and fluffy?
- The texture of these muffins is bang on! Thanks to the addition of yogurt. No dry muffins here folks! Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy.
How long do blueberry muffins keep?
- They will keep covered on the counter for 3-4 days
Can I use frozen blueberries for baking?
- Yes you can! Just keep the blueberries frozen until ready to use. Follow the same instructions for fresh blueberries in your recipe.
Can you freeze muffins?
- Absolutely! Wrap cooled muffins individually in plastic wrap and or store in a large freezer bag or Tupperware container. They will keep in the freezer for up to 3 months.
Tips and Tricks for perfect muffins:
- Always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
- If using muffin liners, lightly spray liners with cooking oil spray. Muffins will be easier to remove (optional)
- don’t be tempted to over mix the muffin batter! It ok if a few flour spots remain.
- If there isn’t enough batter to fill all the cups, fill the empty ones halfway with water. This will ensure the muffins bake evenly.
Keywords: vegan blueberry muffins, easy, best, moist, fluffy,
Is the brown sugar packed? Can I use applesauce instead of grape seed oil?
Hi Joyce, packed is fine, you can sub apple sauce for oil, the muffins will just be heavier, but still tasty! Enjoy!😊
These taste like the classic blueberry muffin recipe I have been searching for! I’m very pleased.
★★★★★
Oh that is so nice to hear! Glad you liked them. Thanks for your comment Karla!