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VEGAN BLUEBERRY MUFFINS

head on shot of vegan blueberry muffins on a wooden serving board.
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5 from 104 reviews

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: Makes 12 muffins 1x
  • Category: Breakfast, Bread, Snack
  • Method: Oven, Bake
  • Cuisine: Vegan, American

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 fruit infused olive oil: lemon or orange)**
  • 1 teaspoon vanilla extract
  • 1 1/2 – 2 cups blueberries, fresh or frozen***

optional garnish

  • a few extra blueberries
  • sprinkle of cane sugar

Instructions

Preheat oven to 350 degrees F.

Mix wet ingredients: In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla, stir to combine a few times to help soften the large grains of sugar.

Mix dry ingredients: In a large mixing bowl, mix together the flour, baking powder and salt.

Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.

Add blueberries: Toss in the fresh or frozen blueberries and gently fold them into the batter.

Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.

Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!

Bake: Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.

Makes 12 muffins

Storing:

  • 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 moist, 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 muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Notes

*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 will work too. For flavor, try using this meyer lemon olive oil or blood orange olive oil.

***Smash 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.

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.

Find it online: https://simple-veganista.com/vegan-blueberry-muffins/