I make a lot of muffins, and I’ve gotten to the point where I generally don’t follow a recipe anymore. I know, right? Soup without a recipe? Easy. Baking without a recipe? Never thought I’d get there. Muffins are pretty straightforward though, and once you get an idea in your head of the ratio of basic ingredients like flour, liquid, leavening and such, you can kind of wing it, at least as long as you’re going for something pretty straightforward. It doesn’t get much more straightforward than blueberry muffins, so I figured it was time I got a recipe for some vegan blueberry muffins on this site. Should be easy right? Well, for whatever reason, I made my way through about a half-dozen fails before I got this one right. It is entirely possible that I’m a bit pickier when coming up with blog recipes than when throwing together a batch of random muffins to snack on at home. My husband did question why at least two batches of muffins that came out of the kitchen over the past few weeks were unworthy. The final batch of vegan blueberry muffins were perfect, and pretty easy to throw together. Let’s talk about the recipe!
Ingredients You’ll Need
All-purpose flour. I’ve also tested this recipe with spelt flour and whole wheat pastry flour, and both work just fine.Granulated sugar. Use organic sugar to keep the recipe vegan.Brown sugar. This also needs to be organic!Baking powder.Baking soda.Salt.Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk.Canola oil. Feel free to substitute your favorite baking oil. Coconut oil or vegetable oil will work just fine!Vanilla extract.Lemon juice. Freshly squeezed juice is best!Lemon zest.Fresh blueberries. Frozen blueberries can be substituted if fresh aren’t in season.
Tip: Make sure your ingredients are at room temperature before you begin making your muffins.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Whisk your dry ingredients together in a large bowl — flour, sugar, brown sugar, baking powder, baking soda, and salt. Stir your milk, oil, vanilla, lemon juice and lemon together in a separate bowl, or better yet, a large liquid measuring cup. Add the wet ingredients to the dry ingredients. Stir everything together just until mixed.
Tip: It’s always important when making muffins and quick breads that you don’t overmix your batter. Overmixing will cause your baked goods to come out tough.
Fold the blueberries into your batter.
Tip: Folding means to use a large spoon or spatula to incorporate an ingredient into your batter by gently scooping some of the batter over the additional ingredient (blueberries in this case) repeatedly just until you’ve got a relatively uniform mixture. This technique helps prevent overmixing.
Divide the batter into paper lined muffin cups. You can make as few as nine big muffins, or as many as 12 smaller muffins.Optionally, sprinkle a bit of sugar on top of each muffin to create a sweet, lightly crunchy topping.
Bake your vegan blueberry muffins to delicious, fluffy perfection.Place your muffin tin on a cooling rack and let the muffins cool before removing them from the tin.
Shelf-Life & Storage
Vegan blueberry muffins will keep in a sealed container or bag at room temperature for up to 3 days, in the fridge for about 5 days, or in the freezer for 3 months.
More Vegan Muffins
Vegan Banana MuffinsVegan Apple Cider MuffinsVegan Chocolate MuffinsVegan Carrot MuffinsVegan Pumpkin Muffins
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