The EASIEST Vegan Blueberry Muffins
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.
Servings: 11 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.