introduction
These vegan blueberry muffins are soft, fruity, and simple to make. They use common pantry items and a non-dairy milk. The muffins bake in about 22–25 minutes and taste great warm or at room temperature.
why make this recipe
- It is quick and easy.
- It uses simple, plant-based ingredients.
- The muffins are moist and full of blueberry flavor.
- The recipe works with fresh or frozen berries.
how to make Vegan Blueberry Muffins
Follow the steps below. Work in a large bowl and do not over-mix the batter. Be gentle when folding in the blueberries.
Ingredients :
- 1 teaspoon grated lemon zest
- 1 cup non-dairy milk (any)
- ¾ cup sugar
- ¼ cup neutral vegetable oil (like avocado oil or canola oil)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1½ tablespoon cornstarch
Directions :
Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.
To a large mixing bowl, add 1 teaspoon grated lemon zest, 1 cup non-dairy milk, ¾ cup sugar, ¼ cup neutral vegetable oil, and 1 tablespoon vanilla extract. Whisk well.
Sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and ⅛ teaspoon salt all at once. Whisk wet and dry ingredients for a short minute until lumps are gone, but without over-mixing. You can use a hand whisk or an electric whisk.
Rinse 2 cups blueberries, shake the water off, and toss them in a bowl with 1½ tablespoon cornstarch, then add them to the batter. Stir and fold the blueberries in the mixture gently.
Transfer the batter to the muffin liners. You should be able to make 12 muffins. You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim. Optionally, sprinkle the top of the muffins with sugar. Bake at 350°F or 180°C for 22.5 minutes, or until a toothpick inserted in the center comes out dry.
Let the muffins cool down for about 20 minutes before removing them from the pan. Let cool down for 10 more minutes before eating.
how to serve Vegan Blueberry Muffins
Serve warm or at room temperature. They go well with tea, coffee, or a glass of non-dairy milk. Add a smear of vegan butter or a dusting of powdered sugar if you like.
how to store Vegan Blueberry Muffins
- At room temperature: Store in an airtight container for 2 days.
- In the fridge: Keep in an airtight container for up to 5 days.
- To freeze: Wrap muffins individually and freeze up to 3 months. Thaw at room temperature or warm in a low oven.
tips to make Vegan Blueberry Muffins
- Do not over-mix the batter; stir just until combined.
- Toss berries in cornstarch to keep them from sinking.
- Use room-temperature non-dairy milk for best mixing.
- If using frozen blueberries, do not thaw them first; add them straight from the freezer.
- Check muffins a few minutes before the time ends; ovens vary.
variation (if any)
- Add a lemon glaze for extra brightness.
- Mix in a handful of chopped nuts or dairy-free chocolate chips.
- Swap half the all-purpose flour for whole wheat pastry flour for a nuttier taste.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Toss frozen berries in cornstarch and add them straight to the batter.
Q: Is this recipe nut-free?
A: Yes, if you use a nut-free non-dairy milk and oil. Check ingredient labels to be sure.
Q: Can I use a different oil?
A: Yes. Any neutral oil like canola, sunflower, or light olive oil works well.
Q: How do I keep the muffins moist?
A: Do not over-bake and do not over-mix the batter. Measure flour properly and remove muffins when a toothpick comes out clean.
Q: Can I make mini muffins?
A: Yes. Bake time will be shorter—check after 10–12 minutes.
Conclusion
If you want another easy take on vegan blueberry muffins with a simple mix method, see 1 Bowl Vegan Blueberry Muffins – Nora Cooks. For more tips, variations, and a similar plant-based recipe, visit Vegan Blueberry Muffins – Rainbow Nourishments.
Vegan Blueberry Muffins
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.
- In a large mixing bowl, add grated lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract. Whisk well.
- Sift in all-purpose flour, baking powder, and salt all at once. Whisk wet and dry ingredients for a short minute until lumps are gone, without over-mixing.
- Rinse the blueberries, shake off excess water, and toss them in a bowl with cornstarch. Gently fold the blueberries into the batter.
- Transfer the batter to the muffin liners, filling them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim. Optionally, sprinkle the tops with sugar.
- Bake for about 22.5 minutes, or until a toothpick inserted in the center comes out dry.
- Let the muffins cool down for about 20 minutes before removing them from the pan. Allow to cool for an additional 10 minutes before serving.