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vegan blueberry muffin sliced in half with butter on it

Vegan Blueberry Muffins (Best Recipe!)


  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegan

Description

These Vegan Blueberry Muffins are fluffy, moist and bursting with fresh healthy blueberries and lemon zest. Easy to make and the best breakfast or snack with coffee! Oil free option!


Ingredients

Scale

Ingredients:

  • 1 and 1/2 cups fresh or frozen blueberries (can sub huckleberries!)

Dry Ingredients:

  • 2 cups flour, I use all purpose (see notes for gluten free option)
  • 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 grapeseed oil, (see notes for oil free option)
  • 1 cup vegan yogurt, I use Silk Cultured Coconut Yogurt, unsweetened (may substitute unsweetened plant milk like soy or almond milk - 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:

  1. 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)
  2. Mix all the dry ingredients in a medium mixing bowl and set aside.
  3. Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
  4. 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!
  5. Evenly divide the muffin batter between the 12 muffin cups using a small measuring cup or an ice cream scoop.
  6. Bake for 25 minutes or until a toothpick inserted comes out clean.
  7. Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter.
  8. Enjoy!!

Notes

  • Originally Published August 1, 2019- - Updated January 16, 2020
  • 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.
  • For oil free vegan blueberry muffins: use apple sauce in place of oil
  • For gluten free blueberry muffins: use a gluten free flour blend in place of all purpose flour such as Bobs' Red Mill.
  • I have not tried this recipe with whole wheat flour.
  • these muffins will keep covered on the counter for 3-4 days and will keep in the freezer for up to 3 months. To Freeze: Wrap cooled muffins individually in plastic wrap and or store in a large freezer bag or Tupperware container.

Tips and Tricks for perfect blueberry 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.
  • Category: Breakfast & Baking, Snacks & sides,
  • Method: Oven
  • Cuisine: American, Canadian,

Keywords: vegan blueberry muffins, easy, best, moist, fluffy,