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The Best Vegan Blueberry Muffins Recipe

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3.8 from 9 reviews

These vegan blueberry muffins are moist, fluffy, and bursting with fresh blueberry flavor. Made without dairy or eggs, they use a simple vegan buttermilk substitute and are lightly sweetened with cane sugar. Perfect for breakfast, snacks, or brunch, these muffins offer a delightful balance of tangy lemon, warm cinnamon, and sweet berries with a crunchy coarse sugar topping.

  • Total Time: 46 minutes
  • Yield: 10 muffins

Ingredients

Wet Ingredients

  • ½ cup soy milk (or other nut milk) (120mL)
  • 1 tablespoon extra soy milk
  • 1 tablespoon lemon juice (divided)
  • ⅓ cup oil (66g)
  • ¾ cup cane sugar (150g)
  • 1 ½ teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour, sifted (240g)
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cinnamon (optional)
  • Pinch of lemon zest (optional)

Add-Ins and Toppings

  • 1 cup blueberries (fresh or frozen)
  • Extra ¼ cup blueberries (unfloured, for topping)
  • Coarse sugar (for sprinkling over the muffins)

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 425°F (220°C). Prepare a muffin pan by spraying with non-stick spray, rubbing with vegan butter, or lining with 10 muffin liners.
  2. Make vegan buttermilk: Combine ½ cup soy milk with 1 tablespoon lemon juice in a small bowl. Set aside to curdle and create a vegan buttermilk substitute.
  3. Mix wet ingredients: In a separate bowl, whisk together ⅓ cup oil, ¾ cup cane sugar, 1 ½ teaspoon vanilla extract, and the remaining 1 tablespoon lemon juice for about 3 minutes on low speed until well combined.
  4. Combine dry ingredients: In another bowl, whisk together 2 cups sifted flour, 2 teaspoon baking powder, 1 teaspoon sea salt, ¼ teaspoon cinnamon, and a pinch of lemon zest if using.
  5. Mix wet and dry: Gradually add the vegan buttermilk and wet ingredient mixture to the dry ingredients. Mix gently on low speed or fold with a spatula just until combined, about 1 minute, scraping down the bowl as needed to ensure even mixing.
  6. Fold in blueberries: Toss 1 cup blueberries with a tablespoon of flour to prevent sinking. Gently fold the floured blueberries into the batter without overmixing, so the batter stays light and swirled.
  7. Scoop batter and add toppings: Divide the muffin batter evenly into the 10 prepared muffin cups using a cookie scoop or spoon. Add a tablespoon or two of water to the 2 empty muffin pan slots to maintain oven moisture. Top each muffin with extra unfloured blueberries (about ¼ cup total) and sprinkle coarse sugar over the muffins for a crunchy top.
  8. Bake the muffins: Bake at 425°F (220°C) for 8 minutes initially. Then, without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean.
  9. Cool muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully remove them with a toothpick or knife and transfer to a wire rack. Turn the muffins on their sides while cooling to prevent the domes from collapsing.

Notes

  • Using soy or another nut milk helps create a tender crumb and pairs well with the lemon and blueberries.
  • Flouring the blueberries prevents them from sinking to the bottom of the muffins.
  • Cooling the muffins on their sides helps maintain their domed tops.
  • Coarse sugar on top adds a lovely texture and subtle sweetness to the crust.
  • Make sure not to overmix the batter to keep muffins light and fluffy.
  • Use fresh or frozen blueberries, but if using frozen, do not thaw to avoid bleeding into the batter too much.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 31 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://monicarecipes.com/the-best-vegan-blueberry-muffins-recipe/