Vegan blueberry muffins are soft, moist, and airy muffins. They are so easy to bake and a perfect snack option.
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Blueberry muffin is one of the quintessential and comfort breakfasts or snacks. It is easy to put togther and bake. It has the basic pantry ingredients. My personal choice is an after-school snack.
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Why you will love this Muffins
- They are vegan ( dairy and egg-free )
- They are made of 100 % whole wheat flour
- You can also use gluten-free wheat flour to make then GF.
- Totally made with the basic pantry ingredients it is a beginner-friendly recipe with simple steps.
Ingredients
Whole Wheat Flour - I am using 100 % whole wheat flour for the muffins, and they worked perfectly well.
Blueberry - Use fresh or frozen blueberries. Both work well for the muffins. You can also reserve a few blueberries to top the muffins.
Baking Soda, Baking powder - Mandator for the raise and texture of the muffins.
Salt - Enhances the sweetness when added a little.
Vegan Milk - I have tried the muffins with Almond Milk and Coconut Milk, and you can use any one of them.
Granulated Sugar - You can use either raw sugar or granulated sugar. Both work well.
Lemon juice - It combines with the baking powder and soda for the raise and texture of the muffin. You can replace lemon juice with apple cider vinegar.
Vegetable Oil - My go-to oil for any muffin is coconut oil. Use melted oil.
Vanilla extract - Use pure vanilla extract.
FAQ's
Why do we toss the blueberries in flour?
Tossing them in flour prevents the blueberries from sinking to the bottom. This will also help the blueberries spread evenly in the batter.
How to Prepare Vegan Blueberry Muffin
In a mixing bowl add in 1.5 cups of Whole wheat flour, to this add in 1 tsp Baking powder, ¼ tsp of baking soda, and ⅛ tsp of Salt. Sift everything togther. Combine and set the dry ingredients aside.
In another bowl take 1 cup of blueberry. Add in 2 tsp of flour from the dry ingredients. Let it coat the blueberries and set them aside too.
In another bowl add in 1 cup almond milk,4 tbsp Vegetable Oil, 1 tsp Vanilla extract,1 tbsp Lemon Juice and ¾ cups of granulated sugar. Whisk well until the sugar dissolves.
Gently fold the dry and wet ingredients togther in batches. Fold the batter gently and do not overmix.
Next, fold the blueberries gently into the muffin batter.
Line a muffin tray with liners. Fill the liners to their ¾th level with the prepared batter. Tap the Muffin tray twice or thrice to remove the air bubbles.
Preheat the oven at 356 F (180 Deg C ) for 10 mins and then bake at 356 F (180 C) for 20-12 mins.
Vegan Blueberry Muffins are now ready.
Tips & Variations
- You can swap blueberry with other ingredients too. A few of the best swaps would be raspberry, blueberry, blackberry, or even chocolate chips.
- In place of almond milk, you may use other vegan milk as well. I have tried coconut milk also.
- These vegan muffins are soft, moist, and a perfect after school snack
- Always use fresh blueberries for the muffins. Frozen blueberries tend to release moisture as it bakes and hence it alters the texture of the muffins.
- If using frozen blueberries thaw them completely, bring them to room temperature, and then use in the muffins.
- For a crunch in the muffins, you can add a Lil Walnut, Pecan, or Almond.
- You can also use dried blueberries if you don't have access to fresh ones. In that case, keep a check on the sugar as the dried ones have more sugar.
- This vegan blueberry muffin recipe is toddler friendly as well.
Storage Suggestions
Muffins stay good at room temperature for 2 days or you can store them in the fridge for 4 days.
Blueberry muffins freeze well up to 2 months. You can store them in an air-tight container or zip-lock bags. Thaw them for 3 -4 hours and serve. Or simply microwave them for a min and then serve.
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📖 Recipe
Vegan Blueberry Muffins
Standard 1 cup measures 240 ml
Equipment
- OTG
Ingredients
- 1.5 cups Whole wheat flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- 1 cup Almond Milk
- ¾ cup Granulated sugar
- 4 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tbsp Lemon juice
- 1 cup Blueberry
Instructions
- In a mixing bowl add in 1.5 cups of Whole wheat flour, to this add in 1 tsp Baking powder, ¼ tsp of baking soda, and ⅛ tsp of Salt. Sift everything togther. combine and set the dry ingredients aside.
- In another bowl take 1 cup of blueberry. Add in 2 tsp of flour from the dry ingredients. Let it coat the blueberries and set them aside too.
- In another bowl add in 1 cup almond milk,4 tbsp Vegetable Oil, 1 tsp Vanilla extract,1 tbsp Lemon Juice and ¾ cups of granulated sugar. Whisk well until the sugar dissolves.
- Gently fold the dry and wet ingredients togther in batches. Fold the batter gently and do not overmix.
- Next, fold the blueberries gently into the muffin batter.
- Line a muffin tray with liners. Fill the liners to their ¾th level with the prepared batter. Tap the Muffin tray twice or thrice to remove the air bubbles.
- Preheat the oven at 356 F (180 Deg C ) for 10 mins and then bake at 356 F (180 C) for 20-12 mins. Vegan Blueberry Muffins are now ready.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Anusha
Always yay to some blueb muffins. Aditi will love this. Thank you for sharing, Sharmee.
Sushma
I just love blueberry muffins, they have turned out so well.
Vaishali
Vegan option for the blueberry muffins looks fantastic . My nephew is a vegan and I always look for such tried and tested recipes .
Usha
Tossing blueberries in flour is a good tip and works like charm. Muffins came out perfect and I didn’t have sunk blueberries in my muffin.
Srivalli
Very delicious muffins and so easy to make...good one for kids and elders too Sharmila..
Rafeeda - The Big Sweet Tooth
Vegan muffins can be tricky but if treated with soft hands, they come out absolutely delicious with minimal ingredients. Your muffins look absolutely delightful...