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Vegan blueberry muffins fresh out of the oven, bursting with juicy blueberries.

Vegan Blueberry Muffins

Deliciously fluffy vegan blueberry muffins that are easy to make, using simple ingredients and bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Whole wheat can be used for added nuttiness.
  • 3/4 cups Sugar Light brown or coconut sugar can be used for a deeper flavor.
  • 2 teaspoons Baking Powder Helps the muffins rise.
  • 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
  • 1 cup Dairy-Free Milk Almond, coconut, or oat milk work well.
  • 1/2 cup Neutral Oil Melted coconut oil adds a nice flavor.
  • 1 tablespoon Apple Cider Vinegar Optional, but adds a zing and helps rising.
  • 1 teaspoon Vanilla Extract
Fruits and Spices
  • 1 cup Blueberries Fresh or frozen.
  • 1 teaspoon Lemon Zest Optional for citrus flavor.
  • 1/2 teaspoon Ground Cinnamon Optional for warmth.
Topping
  • 2 tablespoons Raw Demerara Sugar For a crunchy topping.

Method
 

Preparation
  1. Gather your ingredients and measure them out.
  2. Preheat the oven to 375°F (190°C).
  3. Grease your muffin tin or line it with paper liners.
Mixing and Baking
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix dairy-free milk, oil, vinegar, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Fold in the blueberries carefully.
  5. Distribute the batter evenly into the muffin tin, filling each cup about 2/3 full.
  6. Sprinkle with raw demerara sugar on top before baking.
  7. Bake for 18-20 minutes or until golden and a toothpick comes out clean.
Serving
  1. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
  2. Serve warm, optionally with maple syrup or plant-based butter.

Notes

Store muffins in an airtight container to maintain freshness for up to four days. They can be frozen for up to three months.