Vegan Blueberry Muffins

Vegan blueberry muffins, fluffy and sweet. A delicious treat that you can have at any time of the day. Only 9 ingredients required!

Lately, I've been into baking recipes a lot. In particular, I've been loving to try new muffin and cupcake recipes... And I think these vegan blueberry muffins are my new favorites!

They are super soft and fluffy and wonderfully satisfying to eat. Besides, this vegan blueberry muffin recipe is a really easy one and is actually made with only 9 simple ingredients that you probably already have in your pantry. If you want to learn how to make vegan blueberry muffins, keep reading!

Vegan blueberry muffin recipe - Short video

How to make vegan blueberry muffins - Step by step

• Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
• Mix the plant milk and vinegar in a jar or bowl until well combined (photo 1). Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle (photo 2).
• In a small bowl, toss together the blueberries with about 2 tablespoon of flour (photo 3) to prevent sticking and sinking to the bottom of the muffins. Set aside.
• In the meantime, add the dry ingredients to a large mixing bowl (photo 4) and mix until well combined (photo 5).
• Add the oil, vanilla extract, and the plant milk and vinegar mixture (photo 6).

• Stir until well combined (photo 7).
• Add 1 cup of blueberries (150 g) (photo 8) and stir again (photo 9). 
• Divide the batter into muffin tin filling liners to the top or until all of the batter is used up (photo 10). Top with the extra blueberries (¼ cup or 40 g) (photo 11).
• Bake for 20 to 30 minutes or until a toothpick comes out clean.
• Remove from the oven and let them cool completely on a cooling rack (photo 12).
• Serve your vegan blueberry muffins immediately.

Ingredients and tips

• Unsweetened plant milk: any type of unsweetened plant milk will work. I used soy milk, though.
• Apple cider vinegar: you could also use white vinegar or lemon juice instead.
• All-purpose flour: I’ve only made these easy vegan blueberry muffins with all-purpose flour, but I think using another type of flour would also work. However, you may need to adjust the amount of it.
• Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Baking powder.
• Salt: I used iodized salt, but any type of salt will do.
• Oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good option, but you should use it melted.
• Vanilla extract: I always use homemade vanilla extract, as it’s more affordable and extremely easy to make, but the store-bought version will work as well. I really recommend you add it to your easy vegan blueberry muffins, as it really gives them a wonderful flavor!
• Fresh blueberries: I prefer to use fresh blueberries, but frozen ones are also a good choice. If you use them frozen, you don’t need to thaw them.
• Feel free to serve your easy vegan blueberry muffins for breakfast or as a snack with a cup of turmeric latte, golden milk, matcha latte, or even with your vegan protein shake.

Are blueberry muffins vegan?

Unless they are labeled as vegan, most of the desserts you can find at any grocery store are not vegan. However, if you want to make sure, you can always check the ingredients and see if they are plant-based or not.

And if you want to make sure that your blueberry muffins are vegan, you can always make this vegan blueberry muffin recipe at home! It's way healthier than the store-bought options.

Looking for more vegan dessert recipes?

• Vegan Pumpkin Muffins
• Vegan Vanilla Cupcakes
• Vegan Chocolate Cake
• Vegan Cheesecake
• Vegan Carrot Cake

Did you make this vegan blueberry muffin recipe?

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Vegan Blueberry Muffins

Vegan blueberry muffins, fluffy and sweet. A delicious treat that you can have at any time of the day. Only 9 ingredients required!

5 from 2 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 cup unsweetened plant milk, I used soy milk
• ▢ 2 tablespoon apple cider vinegar
• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 2 and ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup canola oil
• ▢ 2 teaspoon vanilla extract
• ▢ 1 and ¼ cup fresh blueberries

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Instructions

• Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
• In a small bowl, toss together the blueberries with about 2 tablespoon of the flour to prevent sticking and sinking to the bottom of the muffins. Set aside.
• In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, and salt) and mix until well combined.
• Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
• Add 1 cup of the blueberries (150 g) and stir again. 
• Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Top with the extra blueberries (¼ cup or 40 g).
• Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
• Remove from the oven and let them cool completely on a cooling rack.
• Serve your vegan blueberry muffins immediately for breakfast or as a snack with a cup of turmeric latte, golden milk, matcha latte, or even with your vegan protein shake.
• Keep the leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the vegan muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours.

Notes

• You could also use vegan butter instead of oil to make this vegan blueberry muffin recipe, or just use any type of oil you want.
• Feel free to customize your easy vegan blueberry muffins with any type of unsweetened plant milk.
• Make sure the sugar you’re using is vegan.
• You could substitute the apple cider vinegar with some lemon juice.
• I’ve never made this recipe using another type of flour myself, but it would probably work. However, keep in mind that you’ll probably need to adjust the amount of plant milk.
• Salt is optional, but it enhances the flavor of the vegan blueberry muffins.
• To make vegan blueberry muffins I prefer to use fresh blueberries, but frozen ones are also a good option. You don’t need to thaw them.

Nutrition

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 36.6g | Protein: 2.9g | Fat: 6.7g | Saturated Fat: 0.5g | Sodium: 62mg | Fiber: 1.1g | Sugar: 19.1g