With my blog being called Vegan Blueberry, I couldn't not have a blueberry muffins recipe on here, could I?? These Vegan Blueberry Muffins are light, fluffy, almost cake-like, and are made in one bowl with just a few basic baking ingredients.
They can be made with fresh or frozen blueberries and are the perfect snack or sweet treat for the whole family.
Easy blueberry muffins
This is a basic blueberry muffin recipe, made with plant-based milk and egg-free. I didn't use any egg substitute for these muffins, because sometimes you just don't need to. I wanted to keep the ingredients and the process steps simple.
These muffins puff up so nice in the oven thanks to a little baking powder and all-purpose flour. This means you can make egg-free muffins without any flax seed egg or other vegan egg substitutes.
The muffins come out cake-like, with the perfect light crumb. They freeze well and make a great hand-held portable snack for kids and adults.
I hope you give them a try!
Related recipe: Vegan Banana Nut Muffins
Vegan blueberry muffin ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- 1 cup plant-based milk (any kind: almond, soy, cashew, oat milk all work great)
- ⅓ cup canola oil (or sunflower oil or vegetable oil, which is typically just soybean oil)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Optional: add a pinch of cinnamon to the flour mixture to boost the flavor!
Equipment:
- Muffin tin (standard 12-cup)
- Paper muffin liners
Related recipe: Vegan Gluten-free Zucchini Muffins
Instructions
Step 1: Preheat oven on 350°F. Place muffin liners into a muffin pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until they combined.
Step 3: Add the wet ingredients: plant-based milk, oil, and vanilla extract, then stir together until almost fully combined. Do not over mix so the muffins don't get tough.
Step 4: Add the blueberries gently stir to mix them in and to make sure there aren't clumps of flour remaining.
Step 5: Spoon the batter into the muffin pan, fill each one about ⅔ of the way.
Step 6: Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter. Allow to cool before eating!
More vegan blueberry recipes to try:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Vegan Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- 1 cup plant-based milk, (any kind: almond, soy, cashew, oat milk all work great)
- ⅓ cup canola oil, or sunflower oil or vegetable oil, which is typically just soybean oil
- 1 teaspoon vanilla extract
- 1 cup blueberries, (fresh or frozen)
Special equipment
- Muffin tin (standard 12-cup)
Instructions
- Preheat oven on 350°F. Place muffin liners into a muffin pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until they combined.
- Add the wet ingredients: plant-based milk, oil, and vanilla extract, then stir together until almost fully combined. Do not over mix so the muffins don't get tough.
- Add the blueberries gently stir to mix them in and to make sure there aren't clumps of flour remaining.
- Spoon the batter into the muffin pan, fill each one about ⅔ of the way.
- Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter. Allow to cool before eating!
Questions? Feedback? I love to hear from you!