Perfectly moist and bursting with fresh blueberries these bakery style Vegan Blueberry Muffins are a delicious classic. They make a fantastic breakfast, snack, or sweet treat. And they are super easy to make needing just one bowl and about 30 minutes!
Some recipes just don't need to follow trends. They are perfect just as they are and have been for many years. And that's how I feel about this blueberry muffin recipe. It's a classic. It has been around for longer than me. It works and it's amazing. So why mess with it!?!
The only thing I did do is make it vegan. I literally took a classic blueberry muffin recipe from one of my textbooks from culinary school and transformed it into a plant based version. I will say it did take several tries, but I'd also like to think that is why the muffins are so darn good.
They are not too sweet, but rich in flavor and full of blueberries! I like to make a batch on Sundays and then grab them in the mornings on my way out the door along with a banana for a complete on the go breakfast.
These vegan blueberry muffins only require a few basic ingredients to make. In fact, you probably already have most of them in your pantry.
- Fresh Blueberries- Fresh blueberries work best, but you can use frozen too. Just make sure to defrost the berries before adding them to the batter.
- All-Purpose Flour- This is not a gluten-free recipe, but gluten-free 1-to-1 flour should work.
- Sugar- I used cane sugar, but standard granulated will work.
- Baking Powder- Helps to give rise to the muffins and is a must have ingredient.
- Baking Soda- Also a must have ingredient that works magic in vegan baking.
- Salt- I used sea salt to help develop the rich flavor of the muffins.
- Vegan Butter or Neutral Oil- The vegan butter will give you that bakery flavor, but neutral oil can also be used in its place.
- Unsweetened Almond Milk- Any type of unsweetened plant based milk will work.
- Apple Cider Vinegar- The vinegar works together with the baking soda to make the muffins rise. White vinegar will work too.
- Vanilla- Adds even more flavor to the muffins.
Vegan Butter vs Oil
So here is the deal and why I think vegan butter vs oil is worth a mention. When I first started testing this recipe I used a neutral oil like sunflower or grapeseed, but the muffins lacked that craveable bakery taste. Sure they did rise perfectly, were moist, and full of blueberries, but I was not satisfied. So I turned to vegan butter and it saved the day! So yes, you can use coconut oil or any neutral oil for that matter in this recipe, but I found vegan butter to be the winner in the end. That being said, if you do choose to use all oil and no vegan butter be sure to read the recipe notes below regarding how much salt to use.
How To Make Blueberry Muffins
These muffins are quick and easy to make!
To begin, preheat your oven to 375 degrees fahrenheit and line a 12 cup muffin pan with liners. You can also grease the pan and dust with flour if your prefer.
Then before you even begin measuring out the ingredients you will want to set aside ¼ cup of the flour. You will need it to toss your blueberries in a future step.
Now, sift together the remaining flour, baking powder, baking soda, and salt into a large bowl. Next, add the sugar to the bowl and whisk all the dry ingredients together. Then add the melted butter, almond milk, apple cider vinegar, and vanilla and mix just until combined. Be careful not to overmix.
Then toss the blueberries in the ¼ cup of the flour that you have set aside. Now, gently fold them into the batter. Again, being careful not to overmix or smash the berries.
Next, pour the prepared muffin batter into the prepped muffin pan making sure to fill each cup evenly to ensure better baking. Now, bake the muffins at 375 degrees fahrenheit for 22 to 24 minutes until they are golden brown on top and a toothpick comes out clean.
Then once out of the oven allow the muffins to cool in the pan on a cooling rack for 10 minutes. And now the muffins are ready to devour! You can serve them as is or with a dab of extra vegan butter for an even more bakery style indulgent experience.
How To Store
The muffins will keep at room temperature for about 3 to 4 days. You can also store them in the freezer for up to 3 months in a freezer bag or airtight container.
You will LOVE this Vegan Blueberry Muffins recipe because it's...
- Bursting with fresh blueberries
- A rich bakery classic
- Quick and easy to make
- Perfect for a breakfast, snack, or sweet treat
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives. I love seeing your versions and variations!
More Vegan Baked Goods
- Apple Cinnamon Bread
- Vegan Chocolate Chip Cookies
- Vegan Cranberry Orange Oatmeal Cake with Almonds
- Easy Vegan Double Chocolate Muffins
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Vegan Blueberry Muffins Recipe
- 2 ⅓ cups all-purpose flour (300 grams)
- 1 cup cane sugar (200 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup melted vegan butter, cooled (I used earth balance)
- 1 cup unsweetened almond milk (room temperature)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 8 oz fresh blueberries (1 ½ cup)
- Preheat the oven to 375° fahrenheit and prep a 12 cup muffin tin with liners.
- Set aside ¼ cup of the flour.
- Sift together the remaining flour, baking powder, baking soda, and salt into a large bowl. Now, add in the sugar and whisk the dry ingredients together.
- In a separate bowl mix together the melted butter, almond milk, apple cider vinegar, and vanilla.
- Then add the liquid ingredients to the flour mixture just until moistened. The batter will be lumpy.
- Toss the blueberries in the ¼ cup of flour that you set aside and then gently fold into the batter.
- Bake at 375° fahrenheit for 22-24 minutes. When done the muffins will be golden brown and a toothpick will come out clean.
- Once out of the oven allow the muffins to cool in the pan on a cooling rack for 10 minutes. Then remove from the pan and enjoy!
- The muffins will keep for about 3 to 4 days at room temperature when covered. Or you can store them in the freezer for up to 3 months in a freezer bag or airtight container.