Vegan Blueberry muffins
The best vegan blueberry muffins are loaded with fresh blueberries and easy to make! This one-bowl breakfast recipe has a classic flavor and soft texture you'd never know they’re egg and dairy-free.
Servings: 12 muffins
Ingredients
Dry
- 2 cups all-purpose flour sifted
- ⅔ cup cane sugar powdered (see notes)
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
Wet
- 1 cup non-dairy milk
- ½ cup dairy-free yogurt plain or vanilla
- ¼ cup melted coconut oil
- 1 ½ teaspoon vanilla extract
- 1 ½ to 2 cups fresh blueberries, or frozen or frozen (about 10 to 12 ounces)
Instructions
- Preheat your oven to 375ºF and line a muffin tin with cupcake papers.
- In a large bowl, combine the dry ingredients.
- In a large glass measuring cup measure out the non-dairy milk. Add the remaining wet ingredients to the measuring cup. Pour the wet ingredients into the bowl of dry. (If your measuring cup isn't large enough, add the wet ingredients one at a time to the bowl.)
- Gently fold the wet and dry ingredients together by using the side of a spatula to cut into the center of the ingredients. Turn the spatula flat scooping up the ingredients from the bottom and bringing them to the top. Turn the bowl and repeat until the batter comes together with no dry flour visible.
- Then, gently fold in the blueberries.
- Evenly divide the batter between the 12 muffin cups filling them over ¾ of the way up.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean, or with a few dry crumbs.
Notes
- Store the baked muffins on the counter for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Powdering the sugar yields a smooth muffin top as pictured. It is not necessary and does not change the taste. But it does make the muffins look nice.
- Yogurt can be replaced with ¼ cup non-dairy milk plus 1 Tablespoon lemon juice.
- Coat frozen blueberries in flour to keep their color from bleeding into the batter.
- Cane sugar can be replaced with any granulated sugar such as coconut sugar, or cane sugar without needing to be powdered.
Nutrition
Serving: 1muffin | Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 89mg | Fiber: 1g | Sugar: 2g
