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Vegan blueberry muffins.

Vegan Blueberry Muffins Recipe

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!
Author: Kim Grimmett
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12

Ingredients
 

  • 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)

Instructions

  • 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.

Notes

*Frozen blueberries can be used, but make sure to thaw them before adding to the batter.
*You can use any neutral oil in place of the vegan butter if you prefer. Refined coconut oil, sunflower, grapeseed, and canola will work.
*If you replace the vegan butter with oil or use unsalted vegan butter you will need to increase the salt to ½ tsp.
 
 

Nutrition

Calories: 227kcal | Carbohydrates: 35.4g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 2.4g | Sodium: 148mg | Potassium: 60mg | Fiber: 0.9g | Sugar: 17.6g | Calcium: 43mg | Iron: 2mg
Keyword blueberries, blueberry muffins, vegan blueberry muffins, vegan muffins
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