Vegan Blueberry Muffins Recipe

Are you craving something sweet yet healthy for breakfast or a snack? Look no further! These vegan blueberry muffins are perfect for any time of the day.

Packed with juicy blueberries and a hint of lemon zest, these muffins are light, fluffy, and oh-so-good.

Let’s dive into this foolproof recipe that even non-vegans will love.

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Ingredients

Before we get started, let’s gather all the ingredients needed for these delectable vegan blueberry muffins. The key to a good muffin is using fresh, high-quality ingredients, so make sure to choose the best you can find.

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 tablespoon lemon zest

Wet Ingredients

1 cup unsweetened almond milk (or any plant-based milk of your choice)
1/3 cup coconut oil, melted
1/4 cup applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Add-Ins

1 1/2 cups fresh blueberries (or frozen, if not in season)

Topping (Optional)

1/4 cup rolled oats
2 tablespoons brown sugar
1 tablespoon melted coconut oil
1/2 teaspoon cinnamon

How To Make Vegan Blueberry Muffins Recipe

1. Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Preheating the oven ensures that the muffins will bake evenly. Line a 12-cup muffin pan with muffin liners or lightly grease with coconut oil to prevent sticking.

2. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Adding lemon zest at this stage will distribute the citrus flavor evenly throughout the batter, enhancing the overall taste of the muffins.

3. Mix the Wet Ingredients

In a separate bowl, combine the almond milk, melted coconut oil, applesauce, apple cider vinegar, and vanilla extract. Whisk until the mixture is smooth and well combined. The apple cider vinegar reacts with the baking soda, creating a fluffy texture for your muffins.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix the batter; a few lumps are okay. Overmixing can result in dense muffins, and we want them to be light and airy.

5. Fold in the Blueberries

Gently fold the blueberries into the batter. To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter. This little trick ensures that you’ll have blueberries in every bite.

6. Fill the Muffin Pan

Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin pan, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing.

7. Add the Topping (Optional)

If you’re opting for a crunchy topping, mix together the rolled oats, brown sugar, melted coconut oil, and cinnamon in a small bowl. Sprinkle the mixture evenly over the muffins. This step adds an extra layer of flavor and texture to your muffins, making them even more irresistible.

8. Bake to Perfection

Place the muffin pan in the preheated oven and bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on them after the 20-minute mark.

9. Cool and Enjoy

Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy at the bottom. Enjoy your vegan blueberry muffins warm or at room temperature.

Tips for the Best Vegan Blueberry Muffins

Use Fresh Ingredients: Fresh blueberries and high-quality flour make a significant difference in taste and texture.
Don’t Overmix: Overmixing the batter can result in tough muffins. Mix until just combined for the best texture.
Temperature Matters: Ensure all your ingredients are at room temperature before you start mixing. This helps the batter come together more smoothly.
Customize to Your Taste: Feel free to add nuts, seeds, or even a streusel topping for added crunch and flavor.
Storage: Store any leftover muffins in an airtight container at room temperature for up to three days or freeze them for longer storage.

Variations to Try

1. Lemon Poppy Seed Blueberry Muffins

Add a tablespoon of poppy seeds to the dry ingredients and increase the lemon zest to 2 tablespoons for a zesty twist.

2. Coconut Blueberry Muffins

Replace the almond milk with coconut milk and add 1/4 cup shredded coconut to the batter. This adds a subtle coconut flavor that pairs wonderfully with the blueberries.

3. Banana Blueberry Muffins

Replace the applesauce with mashed bananas for a delicious banana blueberry muffin. Bananas add natural sweetness and moisture, making these muffins even softer.

Why These Muffins Are the Best

These vegan blueberry muffins stand out because they strike the perfect balance between flavor and texture. The blueberries burst with juiciness, while the muffins remain fluffy and moist. The hint of lemon zest adds a refreshing citrus flavor that brightens up the muffins.

Plus, the recipe is versatile, allowing you to customize it according to your taste preferences. Whether you enjoy them for breakfast, a midday snack, or a healthy dessert, these muffins are sure to satisfy your cravings.