Go Back
Milica

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.
Print Recipe Pin Recipe
Course: Dessert
Ingredients Method

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
  • 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

Method
 

1. Preheat Your Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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)
  1. 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
  1. 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
  1. 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.