Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!
You’re about to find your new favorite start to the day and it is these Vegan Blueberry muffins. They’re so fluffy that they melt in your mouth just like my Scotch Pancakes plus, they have pops of tart and sweetness as you bite into them.
Table of Contents
Why We Love This Recipe
- Of course, because it’s vegan!
- The blueberries add a pop of tart and sweetness within the muffin.
- They’re a perfect grab and go breakfast just like my French Toast Cups with Bourbon Sauce.
- The sugar topping adds a little crisp sweet flavor as you bite into these muffins.
Recipe Ingredients
Apple Cider Vinegar: This might seem like a random ingredient but when combined with Almond Milk it makes a replacement “vegan buttermilk” that’s used in Vegan baking.
Blueberries: You can use fresh or frozen blueberries, but in my opinion fresh taste way better and keep your batter from turning purple.
For ingredients and exact amounts please see the recipe card below.
How to Make Vegan Blueberry Muffins
Step #1: Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
Step #2: Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
Step #3: In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
Step #4: Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and stir everything together. It’s okay if there are small lumps in the batter.
Step #5: Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
Step #6: After the blueberries have been coated in a light layer of flour, add them into the muffin batter and mix in.
Step #7: Next fill your prepared muffin pan ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
Step #8: Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
Step #9: Finally, serve and enjoy!
Expert Tips
Do not skip adding flour to your blueberries! It might seem like a silly step, but it makes all the difference! Adding flour to your blueberries keeps them from all sinking to the bottom of the batter.
Don’t over bake! These turn ever so slightly golden brown when they are done. If you leave them in until they are the traditional golden brown color when it comes to baking, they will likely be overdone.
Be gentle folding in the blueberries. If you are using frozen blueberries or if a fresh one bursts in the batter it could turn your batter purple. There is no difference in taste, they just might come out looking a little different.
Storage Information
You can store these vegan muffins in an airtight container on your counter for 2-3 days. Or in your fridge for 4-5 days.
More Scrumptious Vegan Recipes
Vegan Blueberry Muffins Recipe
Ingredients
- 1 1/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cornstarch
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 3 Tbsps granulated sugar - optional muffin topping
- nonstick cooking spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
- Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
- Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and combine everything together. It’s okay if there are small lumps in the batter.
- Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
- After the blueberries have been coated in a light layer of flour, add them into the muffin batter and gently fold in.
- Next fill your prepared muffin liners ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
- Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
- Finally, serve and enjoy!
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