This vegan blueberry muffin recipe is the perfect way to start your morning. They are moist, fluffy, and bursting with juicy blueberries. The best part? They are incredibly easy to make and only require one bowl!
Why You’ll Love This Recipe
- Simple and Quick: These muffins come together in just 30 minutes, making them an ideal breakfast or snack option.
- Dairy-Free and Egg-Free: Perfectly tailored for a vegan lifestyle, this recipe uses plant-based alternatives for a delicious and ethical treat.
- Bursting with Flavor: The combination of vanilla extract and juicy blueberries creates a symphony of flavors that will have you hooked.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Vegan blueberry muffin ingredients laid out on a table
Let’s Make Some Muffins!
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Preheat & Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract until well combined.
Whisking wet ingredients in a bowl for vegan blueberry muffins
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Combine Wet & Dry: Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
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Fold in the Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Gently incorporating blueberries into the batter for vegan muffins
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Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & Enjoy: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Freshly baked vegan blueberry muffins cooling on a wire rack
Tips for the Best Vegan Blueberry Muffins
- Don’t Overmix: Overmixing the batter can result in tough muffins. Mix until the ingredients are just combined.
- Use Fresh Blueberries: Fresh blueberries will yield the best flavor and texture. If using frozen blueberries, do not thaw them before adding them to the batter.
- Adjust Sweetness: Adjust the amount of maple syrup to your liking. For a sweeter muffin, add an extra tablespoon.
FAQs About Vegan Blueberry Muffins
Can I use a different type of milk?
Absolutely! Feel free to substitute the almond milk with any other plant-based milk, such as soy milk, oat milk, or cashew milk.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to toss them in a tablespoon of flour before adding them to the batter. This will help prevent them from sinking to the bottom.
How should I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Can I add a crumble topping?
For an extra touch of sweetness and texture, consider adding a simple crumble topping made with oats, flour, sugar, and vegan butter. Sprinkle it over the batter before baking.
Can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Enjoy Your Delicious Vegan Treat!
This vegan banana blueberry muffins recipe is a fantastic way to enjoy a classic treat with a compassionate twist. Simple to make and bursting with flavor, these muffins are perfect for breakfast, a snack, or even dessert. So grab your apron and whip up a batch of these delightful vegan banana blueberry muffin recipe!
