Vegan Blueberry Muffins

The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite with a crunchy oat topping. It’s super satisfying and most importantly – incredibly easy!

Loaded with juicy blueberries these homemade vegan muffins bake up moist, soft and tender. Made with pantry staples, all of which you probably already have on hand, the only ingredient you’ll need to get is fresh or frozen blueberries. And if you have those on hand, then you’re good to go!

INGREDIENTS YOU WILL NEED:

I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with blueberries in every bite. They are the perfect morning pastry or a midday snack.

Here is everything you need,

• Almond Milk – If almond milk is not available, you could try out different plant milk like oat, soy and coconut.
• Lemon Juice – This helps to make vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and ACV are great alternatives.
• Flour – You can use all purpose flour or whole wheat flour. For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
• Baking Powder
• Salt
• Granulated Sugar – You can substitute with brown sugar. For a healthier sugar alternative, I recommend coconut sugar.
• Oil – I have used Olive Oil in this recipe.
• Fresh Blueberries – If you don’t have fresh blueberries replace them with frozen berries.

HOW TO MAKE VEGAN BLUEBERRY MUFFINS:

Making blueberry muffins requires a handful of ingredients and a few simple steps:

Sift your dry ingredients in a large bowl and mix well.

Combine all your wet ingredients (oil, lemon juice, almond milk) in a separate bowl.

In another smal bowl, mashed blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier.

Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.

Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.

Mix oats, brown sugar, cinnamon and oil for crumble topping.

Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.

Pop them into the oven for 30-35 minutes at 180°C/356°F.

TIPS FOR MAKING THE BEST MUFFINS:

• When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
• Don’t overmix the batter, stir just until combined and no more for the most tender muffins.
• The batter is thick. For uniformity and ease, use a 1/4 measuring cup or an ice cream scoop to scoop up the batter and place in the muffin cups.
• Bake muffins on the center rack.
• To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
• If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
• If you want to remove the paper liner easily, wait for the muffin to cool down completely first.

SERVING AND STORING SUGGESTIONS:

Serving – Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist!

Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

These delicious muffins have been a family favorite since making a few batches over the last couple of days. They get eaten up quickly and are perfect for breakfast or snacking.

OTHER MUFFINS RECIPES YOU MIGHT LIKE,

Eggless Banana Oat Muffins

Banana Pecan Muffins

Morning Glory Muffins

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

VEGAN BLUEBERRY MUFFINS RECIPE:

INGREDIENTS:

FOR THE MUFFIN:

1/3 cup caster sugar
1 cup whole wheat flour
1 cup plain flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup almond milk or other plant milk
1 tsp lemon juice
1/3 cup olive oil
1/4 cup blueberries whole
2 tbsp blueberries mashed

FOR THE OAT CRUMBLE TOPPING

1 tbsp brown sugar can be substituted for white sugar
4 tbsp oats
2 tsp olive oil
1/2 tsp cinnamon

DIRECTIONS:

1. Sift your dry ingredients in a large bowl and mix well.
2. Combine all your wet ingredients (oil, lemon juice, almond milk) in a separate bowl.
3. In another smalL bowl, mashed blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier.
4. Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
5. Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
6. Mix oats, brown sugar, cinnamon and oil for crumble topping.
7. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
8. Pop them into the oven for 30-35 minutes at 180°C/356°F.

RECIPE NOTES:

1. When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
2. Don’t overmix the batter, stir just until combined and no more for the most tender muffins.
3. The batter is thick. For uniformity and ease, use a 1/4 measuring cup or an ice cream scoop to scoop up the batter and place in the muffin cups.
4. Bake muffins on the center rack.
5. To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
6. If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
7. If you want to remove the paper liner easily, wait for the muffin to cool down completely first.

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