What types of flour can I use?

All flours work well in this muffin recipe — all-purpose, spelt, white whole wheat, and pastry flour, or combo. All-purpose flour will yield blonde muffins. I experimented with various flours and combos, and the results were moist and tender. Feel free to use 2 cups of whole-grain flour as well. It's a very forgiving recipe!

Can I make this recipe gluten-free?

Absolutely! You can use any gluten-free flour blend or buckwheat flour, replacing the amount of flour called for on a 1:1 basis. I don’t recommend using coconut flour alone, as it’s tricky for vegan baking.

Can I make these muffins oil-free?

Yes! Simply replace the oil with unsweetened applesauce for oil-free muffins.

Can I add additional flavor to the batter?

Yes! You can replace the 1 cup of non-dairy milk with 1/2 cup of lemon or orange juice plus 1/2 cup of plant milk. Or, use flavor-infused olive oil. I used this Blood Orange Olive Oil in this recipe — their Meyer Lemon Olive Oil is delicious too, and is a more typical flavor in blueberry muffins.

Can I freeze blueberry muffins?

Yes! Muffins can be stored in the freezer for up to 2 months, individually wrapped in a freezer-safe container or bag. When ready to eat, let the muffins come to room temperature and warm them in a toaster oven if you like.

Can I make bread with this muffin recipe?

You sure can! To turn this into a loaf, lightly grease a 9 x 5 loaf pan, pour batter into the pan, place on the center rack of the oven, and bake for 50 minutes.

Vegan Blueberry Muffins (Easy One-Bowl Recipe)

Description

Moist, packed with juicy berries, and so easy to make from scratch, this healthy vegan blueberry muffin recipe requires only 7 ingredients and is made in 1 bowl! Includes an oil-free option.

Ingredients

Units Scale

2 cups flour (all-purpose, spelt, white whole wheat or combo)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup organic pure cane or turbinado sugar
1 cup unsweetened almond milk*
1/3 cup olive oil (or unsweetened applesauce)**
1 teaspoon vanilla extract
1 1/2 - 2 cups blueberries, fresh or frozen***

optional toppings:

a few extra blueberries
sprinkle of cane sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
In a 2-cup measuring cup, combine the milk, sugar, oil, and vanilla. Stir a few times to help dissolve the sugar.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups using a ¼-cup measuring cup or large cookie scoop.
Optional topping: Press a few extra blueberries on top of each muffin and sprinkle with a little cane sugar or turbinado sugar for a crunchy top.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for a few minutes before transferring to a wire rack.

Makes 12 muffins

Notes

Storage:

Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too wet, preventing them from losing their delicious, crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
Freezer: Once completely cooled, wrap each muffin individually and store in a freezer-safe container or baggie for up to 2 months. When ready to eat, let thaw to room temperature.

*In place of 1 cup almond milk, try adding 1/2 cup orange juice or lemon juice for added flavor, plus 1/2 cup of non-dairy milk.

**For oil-free muffins, replace the oil with unsweetened applesauce (muffins may be a bit denser). If using oil, any neutral-flavored oil will do. Also, melted vegan butter works. For flavor, try using this Meyer lemon olive oil or blood orange olive oil, it’s delicious!

***Try smashing 1/2 cup of blueberries, adding it to the batter before mixing in the whole blueberries.

Final muffin color: If using all-purpose flour, your muffins will come out very blonde. Using a darker flour, such as splet, whole wheat, or combo, will yield a slightly darker muffin. The muffins in the photo were made using a mix of spelt + all-purpose flour.

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners , and 4 tablespoons trigger scooper (affiliate links) are great too!

Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.

Prep Time: 5 min
Cook Time: 30 min
Category: Bread, Breakfast, Snack
Method: bake, oven
Cuisine: American

Print Recipe