These easy Vegan Blueberry Muffins are fluffy, with a tender crumb, and bursting with juicy blueberries. With an irresistible sparkly sugar topping these muffins are sure to become your family’s new favourite. Made in one bowl with no mixer, they’re the perfect make ahead breakfast, snack, or dessert.
Why You’ll Love This Recipe
- It’s super easy – made in one bowl
- A sparkly crunchy sugar topping
- Fluffy, moist, and with a tender crumb
- Made with juicy sweet blueberries
- Meal prep/make ahead friendly
Ingredient Notes & Substitutions
- Non Dairy Milk: I like to use oat milk but any other plant milk will work too.
- Apple Cider Vinegar: Adding this to the non dairy milk creates a quick vegan buttermilk.
- Vegan Margarine: I always have vegan margarine in my fridge, but vegan butter also works well. This adds flavour and moisture to your muffins.
- Liquid Just Egg: This helps bind the ingredients and provide structure to your baked muffins. I haven’t tested this recipe with any other egg substitute but I imagine substituting 2 flax eggs would work well in a pinch.
- Vanilla Extract: Adds sweet flavour to your muffins.
- Flour: I used all purpose flour, this gives the muffins a tender crumb,
- Sugar: I like to use granulated sugar to provide the perfect balance of sweetness.
- Baking Powder & Baking Soda: These are added to make the muffins rise and become light and fluffy.
- Salt: I used regular table salt, this helps bring out the other flavours in these muffins.
- Blueberries: I like to use fresh for this recipe, if using frozen toss in a bit of flour while frozen to prevent bleeding during baking.
- Coarse Sugar or Raw Sugar: Sprinkle this on top of the muffins before baking to add a sparkly crunchy topping.
Step By Step Instructions
- In a large bowl, mix the non dairy milk, apple cider vinegar, melted margarine, liquid just egg, and vanilla extract until well combined.
- Fold in the all purpose flour, sugar, baking powder, baking soda, and salt until just combined and you see no flour pockets. Avoid over mixing at this point.
- Fold in the blueberries until evenly disturbed.
- Divide the batter (I used a cookie scoop) evenly filling about 3/4 full into your muffin pan lined with muffin liners.
- Top with extra blueberries and sprinkle with coarse or raw sugar.
- Bake for 5 mins at 425F and then turn your oven down to 375F and bake for 15-16 mins or until toothpick inserted into a muffin comes out clean.
Recipe Tips & Notes
- Correctly measure the flour, by using the spoon and level method. Start by fluffing the flour with a spoon and then spoon the flour into your measuring cup. Then level off the top with the back of a knife. This helps to ensure your muffins don’t turn out dry due to over measuring the flour
- Use sweet blueberries, sour blueberries will make your muffins not taste as good. Biting into a juicy sweet blueberry is my favourite part.
- Perfect muffin tops, if you don’t want sunken muffins then baking at two different temperatures will prevent this from happening.
Flavour Variations
In the mood to change things up? Try these fun flavour variations to take this basic muffin batter to the next level!
- Add the zest of one lemon to create a refreshing lemon blueberry muffin.
- Ran out of blueberries, swap it with diced strawberries or raspberries (make sure they are fairly sweet since you don’t want sour fruit to be the star in these muffins).
- Toss in some vegan white chocolate chips for a decadent white chocolate blueberry muffin.
- Swap the vanilla extract for lemon or orange extract for a fun citrus twist.
Storage Instructions
Once muffins have cooled completely, store these muffins in an airtight container at room temperature for 3-4 days. To freeze, add muffins to a ziplock bag and freeze for 2 months. Defrost on the counter at room temperature.
Frequently Asked Questions
Yes, if using frozen blueberries don’t defrost, just toss in a bit of flour while frozen to prevent bleeding during baking.
Using all purpose flour and vegan buttermilk (non dairy milk + apple cider vinegar) makes these muffins light, fluffy, and have a tender crumb. Be sure to not over-mix the batter as that will make for dense and tough muffins.
Baking at 425F and 375F will help prevent your muffin tops from sinking. The high heat will set the muffins to rise quickly and the lower heat will cook the inside evenly.
MORE EASY RECIPES:
DID YOU MAKE THESE VEGAN BLUEBERRY MUFFINS?
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The EASIEST Vegan Blueberry Muffins
Ingredients
- 3/4 cup non dairy milk
- 1/2 tbsp apple cider vinegar
- 1/4 cup melted vegan margarine or butter
- 6 tbsp liquid just egg
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 + 1/3 cups of fresh blueberries save a few extra to sprinkle on top
- coarse or raw sugar for sprinkling on top
Instructions
- Preheat oven to 425F. In a large bowl, mix the non dairy milk, apple cider vinegar, melted margarine, liquid just egg, and vanilla extract until well combined.
- Fold in the all purpose flour, sugar, baking powder, baking soda, and salt until just combined and you see no flour pockets. Avoid over mixing at this point.
- Fold in the blueberries until evenly disturbed.
- Divide the batter (I used a cookie scoop) evenly filling about 3/4 full into your muffin pan lined with muffin liners.
- Top with extra blueberries and sprinkle with coarse or raw sugar.
- Bake for 5 mins at 425F and then turn your oven down to 375F and bake for 15 -16 mins or until toothpick inserted into a muffin comes out clean.
Video
Notes
- Correctly measure the flour, by using the spoon and level method. Start by fluffing the flour with a spoon and then spoon the flour into your measuring cup. Then level off the top with the back of a knife. This helps to ensure your muffins don’t turn out dry due to over measuring the flour
- Use sweet blueberries, sour blueberries will make your muffins not taste as good. Biting into a juicy sweet blueberry is my favourite part.
- Perfect muffin tops, if you don’t want sunken muffins then baking at two different temperatures will prevent this from happening.
Added chocolate chips & it turned out perfect.
Best muffins ever! Perfect flavour and so fluffy. Incredibly easy to prep these too. My first time using liquid just egg in a baking recipe and they turned out so perfect. Will be making these all the time!