Vegan Blueberry Muffins

Vegan blueberry muffin on a plate with blueberries around it.

5 from 3 votes

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

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 228kcal

Author Jo Allison

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

Metric - US Customary

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