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    Home » Recipes » Vegan Bakes & Desserts

    Published: May 17, 2021 · Modified: Jun 9, 2021 by joskitchenlarder · 2 Comments. · This post may contain affiliate links ·

    Vegan Blueberry Muffins

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Vegan blueberry muffin on a plate, close up.

    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.

    Blueberry muffin on a plate with more muffins behind it.

    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!).

    Jump to:
    • Why are these blueberry muffins so great?
    • Ingredients
    • Helpful tips
    • Can I make these gluten-free?
    • Can I make vegan blueberry muffins using frozen blueberries?
    • Storing and freezing advice
    • How to make Vegan Blueberry Muffins - Step-By-Step Instructions
    • More recipes you might enjoy
    • 📋 Recipe
    • 💬 Comments

    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!
    Muffin tin with muffins, lemons and blueberries in it.

    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.

    Blueberry muffins piled up on a board.

    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.
    Muffins, bowl with blueberries, bowl with sugar & lemons.

    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.

    Blueberry muffin on a wrapper with a fork.

    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.

    1. Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 10-12 paper cases.
    1. In a large bowl mix together flour(s), ground almonds, baking powder, baking soda, salt (if using), sugar and lemon zest.
    1. Add blueberries and mix them in gently so that they're nicely coated in dry ingredients.
    1. In a jug mix together soya milk, apple cider vinegar, oil and vanilla extract (if using).
    1. Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix your batter.
    Process of mixing batter for vegan blueberry muffins.
    1. Next, divide muffin batter into prepared muffin cases and sprinkle generously with some demerara sugar to create crunchy topping.
    Hand sprinkling sugar over unbaked muffins.
    1. 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).
    1. Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.
    1. 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 muffin on a plate with blueberries around it.
    Print Pin
    5 from 3 votes

    Vegan Blueberry Muffins

    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.
    Course Breakfast, Brunch, Snack
    Cuisine American, British
    Keyword dairy-free, egg-free, vegan blueberry muffins

    Equipment

    • Large Glass Bowl*
    • Whisk*
    • Glass Measuring Jug 1ltr*
    • Silicone Spatula*
    • Silicone Muffin Tins*
    • Fine Grater*
    • Cooling Rack*
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 10 muffins
    Calories 228kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 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. 
    Baking with frozen blueberries
    When using frozen blueberries make sure to keep them in the freezer until the very last minute, there is no need to defrost them.
    Toss them in some plain flour or cornstarch to soak up extra moisture and fold them gently into the batter. 
    You might need to add extra couple of minutes to baking time (depending on your oven) but check your muffins for doneness at 25min first and adjust the time accordingly. 
    More tips:
    • 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. 

    Nutrition

    Nutrition Facts
    Vegan Blueberry Muffins
    Amount Per Serving
    Calories 228 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g5%
    Trans Fat 1g
    Sodium 69mg3%
    Potassium 160mg5%
    Carbohydrates 30g10%
    Fiber 3g12%
    Sugar 13g14%
    Protein 4g8%
    Vitamin A 110IU2%
    Vitamin C 5mg6%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    1. Astrid says

      May 25, 2021 at 9:59 pm

      Hi Jo. What quantity of blueberries do you use/suggest.

      Reply
      • joskitchenlarder says

        May 26, 2021 at 8:09 am

        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! 🙂

        Reply

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