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!
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
*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 flavor oil will do. Also, melted vegan butter will work too. For flavor, try using this lemon or blood orange olive oil (or use your favorite brand).
***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.
Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.
Keywords: vegan blueberry muffins, vegan muffins recipe