My Vegan Blueberry Muffins are quick & easy to make, moist & lower in sugar. Bursting full of fresh blueberries with touch of lemon zest & ground almonds for good measure, they're simply the best.
This vegan blueberry muffins recipe is our all time favourite since going plant based.
Being vegan so both dairy and egg-free these muffins are super quick and easy to make and don't require any unusual ingredients (really!).
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Why are these blueberry muffins so great?
Where do I start?
- They're packed full of juicy blueberries.
- My recipe uses less sugar than most other recipes for blueberry muffins I've seen, yet they're still sweet enough!
- Addition of wholemeal flour (although completely optional) makes them that bit healthier.
- Lemon zest and ground almonds make these muffins extra special and really moist.
- It's an easy, one-bowl recipe which is perfect for an impromptu baking session when you are in need of a little treat or have friends coming over.
- Kids absolutely love them and as my two are not fans of fresh blueberries on their own, this way they get at least some of their goodness!
Ingredients
Flour - I use half plain (all-purpose) and half wholegrain spelt flour for a little bit of fibre but I've made these with plain flour only and they're just as nice.
Ground Almonds - I think blueberries go really well together with almonds. Their addition also contributes to moisture as well as adds some texture to the muffins.
If you need to make these nut-free, simply replace the ground almonds with equal amount of flour of your choice (either plain or wholegrain).
Sugar - I like using fine, caster sugar here but any sugar will do. I find that 100g/3.5oz is more than enough if you want muffins that are just sweet enough. You could even go as low as 75g/2.6oz but that's just a personal preference. I would suggest you start with 100g first and then adjust the amount of sugar for your next batches according with your preference.
Soya Milk - I find that soya milk works the best in all sorts of vegan baking but you could use unsweetened oat or almond milk here too.
Apple Cider Vinegar - It helps our egg-free muffins rise as it reacts with raising agent. You could use lemon juice here instead.
Baking Powder & Baking Soda - Our raising agents.
Lemon Zest - I'm sure I don't need to convince you that lemon and blueberries are simply marriage made in heaven.
Oil - I use rapeseed oil in most of my baking.
Vanilla extract - Optional but adds that bit of extra loveliness. If you'd like slightly stronger almond flavour in your muffins, feel free to use almond extract instead.
Blueberries - Use anything between 150-200g (5-7oz)
Demerara Sugar - I like the to sprinkle my muffins with some sugar before popping them in the oven to create sweet and crunchy topping. Use as much or as little sugar as you like or you can totally skip it too.
Helpful tips
- Make sure to preheat the oven in advance of mixing in the batter as muffins should go into the oven as soon as possible.
- To reiterate, don't let your mixed in batter stand there but divide it into muffin cases straight away and into the oven they go!
- When combining dry and wet ingredients take care not to mix too much, but using folding in motion mix gently and only until incorporated.
- Mix all your dry ingredients really well together before adding the wet ones (I like to use small whisk to do that). This way you won't need to mix too much once wet ingredients are added.
- As muffin batter is quite wet you might find it helpful to use a measuring cup to portion it in between the cases or even a soup ladle.
- Feel free to add some blueberries into the batter and dot few saved ones onto the top of the muffins.
- Once baked, let the muffins rest in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- My recipe yields 10 fairly large muffins but feel free to use less batter per muffin to get standard 12.
- They might stick to the cases a bit when warm but once rested and cooled they should peel off just fine.
Can I make these gluten-free?
You could make these vegan blueberry muffins using your favourite blend of gluten-free flour to substitute for plain/wholegrain flours.
Also ensure that raising agents you use are certified gluten-free.
Can I make vegan blueberry muffins using frozen blueberries?
Yes you can but bare couple of things in mind:
Don't take frozen blueberries out of the freezer until you're ready to use them.
Toss them in some plain flour or cornstarch which will help to soak up that bit of extra moisture and hopefully prevent them from sinking.
You might need to add couple of extra minutes to baking time (depending on your oven). I would suggest checking your muffins for doneness at around 25min as you would and adding extra time only if required.
Storing and freezing advice
These vegan blueberry muffins are the best on the day you bake them but can be kept in the airtight container at room temperature for 2-3 days. Any longer than that and the blueberries might start going mouldy so beware.
I wouldn't recommend refrigerating them as it changes their texture and they're simply not as nice.
They do, however, freeze very well in the freezer friendly bag or container.
Freeze for up to a month and to defrost simply take out onto the kitchen counter and let them thaw naturally at room temperature for couple of hours.
How to make Vegan Blueberry Muffins - Step-By-Step Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
- Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 10-12 paper cases.
- In a large bowl mix together flour(s), ground almonds, baking powder, baking soda, salt (if using), sugar and lemon zest.
- Add blueberries and mix them in gently so that they're nicely coated in dry ingredients.
- In a jug mix together soya milk, apple cider vinegar, oil and vanilla extract (if using).
- Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
- Next, divide muffin batter into prepared muffin cases and sprinkle generously with some demerara sugar to create crunchy topping.
- Bake in preheated oven for approximately 25 minutes until risen and spring back when touched and skewer inserted into centre comes out clean (no raw batter on it but some blueberry juice is fine).
- Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- Enjoy!
More recipes you might enjoy
Blueberry Scones with Lemon Glaze
Rhubarb Muffins (Vegan)
Raspberry Cake (Vegan, Gluten-Free)
Healthy Banana Flapjacks
Blueberry Buns with Lemon Glaze (Jagodzianki)
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📋 Recipe
Vegan Blueberry Muffins
Equipment
Ingredients
- 100 g plain (all-purpose) flour
- 100 g wholemeal/spelt flour see notes
- 50 g ground almonds see notes
- 100 g caster (fine) sugar
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- pinch of salt optional
- zest of one large lemon
- 150-200 g fresh blueberries see notes if using frozen ones
- 250 ml soya milk see notes
- 1 teaspoon apple cider vinegar or lemon juice
- 75 ml rapeseed/sunflower/olive oil
- 1 teaspoon vanilla extract optional
- demerara sugar to sprinkle over the muffins optional
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 10-12 paper cases.
- In a large bowl mix together flour(s), ground almonds, baking powder, baking soda, salt (if using), sugar and lemon zest.
- Add fresh blueberries and mix them in gently so that they're nicely coated in dry ingredients (feel free to save some to put on the top of the muffins).
- In a jug mix together soya milk, apple cider vinegar, oil and vanilla or almond extract (if using).
- Pour the wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
- Next, divide muffin batter in between prepared muffin cases and sprinkle generously with some demerara sugar to create crunchy topping.
- Bake in preheated oven for approximately 25 minutes until risen and spring back when touched and skewer inserted into centre comes out clean (no raw batter on it but some blueberry juice is fine).
- Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
- Enjoy!
Video
Notes
- Nutritional information is approximate, per muffin (based on 10 muffins) and should be treated as a rough guideline only.
- I like using half plain (all-purpose) half wholemeal flour but feel free to use only plain (all-purpose) flour. You can also use your favourite gluten-free flour blend for gluten-free muffins.
- For nut-free option use 50g of flour of choice instead of ground almonds.
- I fond soya milk gives the best results in vegan baking but you can use unsweetened oat or almond milk instead.
- These muffins are best on the day you bake them but will keep in the airtight container for 2-3 days. They are also freezer friendly for up to a month.
- Feel free to make 12 smaller instead of 10 larger muffins by dividing your batter accordingly.
- Mix dry ingredients really well first before adding mixed wet ingredients.
- Don't overmix the batter. Fold wet ingredients gently into the dry ones until just incorporated.
- Use measuring cup or soup ladle to divide muffin batter into the cases.
- Once out of the oven, let the muffins rest 5-10 minutes in a tin before moving them onto wire rack to cool completely.
- Muffins might stick to the cases a bit when warm but once rested and cooled they should peel off just fine.
Astrid says
Hi Jo. What quantity of blueberries do you use/suggest.
joskitchenlarder says
Hi Astrid, Many thanks for picking up on that. Quantity of blueberries in a recipe for blueberry muffins would definitely be helpful. 🙂 I've now updated the recipe card with the missing ingredient and quantities. Hope you enjoy them! 🙂