Name: Easy Vegan Blueberry Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 190 grams All Purpose Flour ((You can also use wholemeal flour)); 1 tsp Baking Powder; 1/2 tsp Salt; 150 grams Coconut Sugar; 250 mls Plant Milk ((Soy, almond, oat or coconut milk work in this recipe)); 40 mls Coconut Oil; 1 tbsp Apple Cider Vinegar; 1 Lemon ((Juice & Zest)); 1 tsp Vanilla Extract; 150 grams Fresh Blueberries; 1 tsp Ground Cinnamon; 1 tbsp Cornstarch

These Vegan Blueberry Muffins are fluffy, moist and packed full of fresh blueberries. You’re going to love how quick and simple they are to make in one bowl.

No matter how skilled you are as a baker, these vegan muffins are the perfect healthy treat – and the best tasting! You’d never know they were dairy-free, refined sugar-free and a much healthier option.

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They are exceptionally moist, fluffy and melt in the mouth plant-based muffins. What makes them even better is that you only need one bowl to make them in. Perfect if you hate the clean up afterwards!

They are also very easy to make your own by swapping in/out simple ingredients you probably already have in your cupboards or pantry.

Make Them Your Own
Ingredients For Your Vegan Blueberry Muffins
How To Make These Plant Based Muffins
More Vegan Cake & Muffin Recipes
FAQ’s
Blueberry Muffins Recipe
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Make Them Your Own

If you love zesty lemon muffins, you could add an extra half lemon zest for an extra punch – however, beware as this will make them very zingy!

Make them gluten-free by changing the flour to…

Almond Flour
Buckwheat Flour
Sorghum Flour
Amaranth Flour
Teff Flour
Arrowroot Flour
Brown Rice Flour
Oat Flour

Or, if blueberries aren’t your favourite fruit, you could swap them out for raspberries perhaps.

However, if you love chocolate and want the perfect vegan chocolate chip cupcake recipe, this is a great one. Packed full of chocolate goodness!

Ingredients For Your Vegan Blueberry Muffins

Plain Flour
Baking Powder
Lemon (juice & zest)
Fresh Blueberries (or frozen)
Salt
Coconut Oil
Coconut Sugar
Apple Cider Vinegar
Ground Cinnamon
Cornstarch
Plant Milk
Vanilla Extract

You should easily be able to get these ingredients from your local supermarket. Or, shop online at Iceland Groceries and explore award winning products and convenient delivery slots.

How To Make These Plant Based Muffins

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.

Start by doing your buttermilk. Add the plant milk and apple cider vinegar to a measuring jug and mix well. Then leave to one side for it to curdle – this is your buttermilk mixture.

Wash and dry your blueberries and coat with one tablespoon of flour. This will help to keep them from sinking in your muffins. Then set aside.

In a large mixing bowl, mix together all of your dry ingredients – plain flour, coconut sugar, ground cinnamon, baking powder, salt and cornstarch.

Once your dry ingredients are well combined, pour in the buttermilk, melted coconut oil, lemon juice, lemon zest and vanilla. Gently mix together but do not over mix.

The dry mixture should just be incorporated. Over mixing will leave you with dense, rubbery muffins.

Then fold in your fresh blueberries.

Add the batter to your muffin liners – leaving around 1/3 free at the top.

Sprinkle a little coconut sugar on the top before placing on the middle shelf in your oven to bake for 26 – 30 minutes. Or, they are ready when the tops are golden brown, and a toothpick comes out clean.

Leave them to cool for 10 minutes in the muffin tin before removing to continue cooling on a cooling rack.

Eat and enjoy!

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FAQ’s

How Long Do Vegan Blueberry Muffins Last?

These vegan muffins will last 3 – 4 days in a cool, dry place in an airtight container out of the fridge. In the fridge you might get an extra day out of them but this can make them more dense in texture.

Are Vegan Muffins Healthy?

Not all vegan muffins will be healthy so make sure you check the label or the recipe to see how healthy they really are. Look to see how much butter, oil and sugar are being used in the recipe.

To skip the use of butter, simply don’t include the crumble topping. These blueberry muffins the butter is optional and they don’t need refined sugars so are a much healthier option than most.

Can Vegans Eat Muffins?

Absolutely! Just make sure you check the label to ensure they are vegan and don’t contain honey, butter or milk. These plant based muffins are 100% vegan so can be consumed by vegans and non-vegans.

How Do You Store The Muffins?

Any muffins that don’t get eaten as soon as they cool down should be stored in an airtight container in a cool, dark place away from direct sunlight.

Can You Freeze Blueberry Muffins?

Yes, to freeze your muffins, either wrap them in clingfilm, or put them into individual freezer bags. If you freeze them touching one another, they will be much harder to break apart and are likely to break up into pieces.

When you want one from the freezer, take it out and allow to defrost on the side, or you could put it back into the oven for 10 minutes.

Can I Use Frozen Blueberries?

Yes, you can. We prefer to use fresh blueberries as they hold their shape better. Frozen blueberries will also tend to bleed into the muffin mixture more so if you don’t want this, use fresh instead.

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