Vegan blueberry muffins are made without any animal products, which makes it possible for vegans to still enjoy the taste of the traditional alternative blueberry muffins.
As the name implies, it is loaded with blueberries, and the process of making this delight requires only 10 ingredients to be made in 2 bowls (1 for wet ingredients and the other for dry ingredients).
This blueberry muffin vegan recipe is dairy and egg-free, making it suitable for vegans and those who are lactose intolerant or have a dairy allergy.
How To Make Vegan Blueberry Muffins
I have outlined the steps involved in making a delightful blueberry muffin for vegans directly from home:
Make the batter: You’ll need a large mixing bowl to combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
After mixing the dry ingredients, you’ll need a separate mixing bowl to whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract.
When both have been properly mixed, add the wet ingredients to the dry ingredients and stir until just combined.
Adding blueberries: Gently fold the fresh or frozen blueberries into the batter.
Fill the muffin tin: After the blueberries have been added, line the muffin cups with paper liners, then use a cookie scoop or spoon to divide the batter among the muffin cups.
Time to bake: preheat the oven to 350°F (175°C) and place your muffins in the preheated oven. Bake for 20-25 minutes. Alternatively, you can use a toothpick inserted into the center of a muffin to know when it is ready.
Final product: Allow the muffins to cool for a few minutes before serving.
Nutrition Information (per muffin)
- Calories: 250
- Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 12g
- Protein: 3g
You can store these muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose and whole wheat flour.
Can I make these muffins lower in sugar?
Yes, you can reduce the amount of maple syrup to 1/4 cup or use another type of sweetener such as coconut sugar to achieve lower sugar levels.
Is it better to use fresh or frozen blueberries for muffins?
fresh or frozen blueberries are great for muffins. Both will come out fine when the baking process is completed, but fresh blueberries are very easy to work with since you just have to fold them into the batter.
Frozen blueberries should be completely frozen before being added to the batter to avoid thawing. This can cause it to release a lot of juice and probably turn your batter blue.
I’ll like to know if you’ve tried this vegan blueberry muffin recipe. Leave a comment and rate it below. You can also mention @myveganarchive in your photos shared on Twitter.
Blueberry Muffin Vegan Recipe
- USA Pan Muffin Tin
- parchment paper muffin liners
- 2 Bowls
- 4 tablespoons trigger scooper
- 1 cup all-purpose flourflour
- 1 cup whole wheat flour
- 2 tbsp baking powder
- 1/2 tbsp baking soda
- 1/2 tbsp salt
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut oil melted
- 2 tbsp vanilla extract
- 1 cup fresh blueberries fresh or frozen
- Preheat the oven to 375°F (190°C)
- Mix dry ingredients: Use a large mixing bowl to combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Mix wet ingredients: Use a separate mixing bowl to whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry: Pour the wet mixture into the dry mixture and stir until just combined.
- Adding blueberries: Gently fold in the fresh or frozen blueberries into the batter.
- Filling: Line the muffin cups with paper liners, then use a cookie scoop or spoon to divide the batter among the muffin cups.
- Baking: Place your muffins in the preheated oven and bake for 20-25 minutes. Allow the muffins to cool for a few minutes before serving.
- Makes 12 muffins
- In order to make these muffins gluten-free, you can use a gluten-free flour blend instead of the all-purpose and whole wheat flour.
- You can also make these muffins lower in sugar by reducing the amount of maple syrup to 1/4 cup or use another type of sweetener such as coconut sugar.