Bursting with fresh blueberries and delicately soft with a fluffy, airy texture, these blueberry muffins are quick and easy to whip up. They happen to be vegan too.
A while ago I challenged myself to come up with a recipe for vegan blueberry muffins.
The first batch of (banana) blueberry muffins were just BAD. It was a mistake on my part to use frozen blueberries, because they just bled into the batter as soon as I added them and the result was greenish-blue muffins. Also the texture of the muffins was way too moist, soggy even. The muffins didn’t rise at all and stayed flat until the end. It was sad.
For the second batch of muffins I adjusted the recipe and omitted the bananas, added more flour and less liquid. I didn’t think it was possible to make muffins that were worse than the first batch, but somehow it happened. These muffins turned out super dense, dry and hard as rock. They also had a gummy rubber-like texture, and wouldn’t even peel from the paper liners. That was sad too.
A couple of weeks and many bad batches of blueberry muffins later…
I think I’ve found the recipe for the perfect vegan blueberry muffins! Can you sense my excitement?
This time, I reduced the recipe and made only 5 muffins in total, because I didn’t want to waste any more blueberries (these guys are pricey in Thailand). This time, I added more oil and liquid. After about 35 minutes of baking, I took them out of the oven and was excited, because they looked beautiful, and waited anxiously about 10 minutes for them to cool down.
The result was very rewarding. The muffins were so light, airy and soft. It was like eating mouthfuls of vanilla clouds with the occasional bursts of fresh blueberries. I was so happy. I ate one muffin and left the other ones for my mom. I wanted her to finally have a delicious blueberry muffin after I made her try the earlier batches (sorry mom!).
And she loved it!
This recipe is a great starting point for many muffin varieties and it is very straightforward. First, you have the dry ingredients: all-purpose flour, sugar, baking powder and salt. You probably have all these simple ingredients standing around in your pantry already. Moving along to the wet ingredients: almond milk, vanilla extract and oil. I do not suggest using a lower fat option or substituting the oil with applesauce, because oil gives these muffins their tender texture. Any type of milk can be used in this recipe, but I prefer almond milk in baking. Remember to use full-fat milk.
After whisking the wet and dry ingredients separately, combine them and do not over mix. It’s that easy! Over mixing your batter will result in tough and hard muffins. The batter should be thick and may have lumps, that’s okay. Now it’s time to fold in blueberries. I recommend using fresh blueberries because these will taste better in your muffins. You also won’t face the risk of having a green-blueish batter. If using frozen blueberries, rinse them in water a couple of times and pat them dry to prevent them from bleeding.
It’s important to fill the paper liners all the way to the top. This way, the muffins will be able to rise sky-high. This recipe should make about 10 muffins. Now bake the muffins for about 35 muffins at 180 degrees Celsius. Make sure that the muffins aren’t too close to the top of the oven to prevent a hard, crusty muffin top.
Watching my muffins rise in the oven is one of my favorite things to do (I’m a nerdy baker like that). After removing the muffins from the oven, let them cool for about 10 minutes before removing from the pan. Now it’s time to enjoy!
The best thing about this recipe is that your family members will never have to try another batch of bad blueberry muffins again (sorry again, mom!). Surprise them and tell them the muffins are vegan, they would never have guessed.
I hope you give this recipe a try!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup granulated sugar
- 1 cup milk of choice
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup fresh or frozen blueberries
- Preheat the oven to 180 degrees Celsius and line a muffin pan with 10 paper liners. Set aside.
- In a large bowl, add flour, baking powder, salt and sugar. Whisk until combined.
- In a separate bowl, combine milk, oil, vanilla extract and vinegar. Mix well.
- Add wet mixture to dry ingredients, stir until combined. Do not over mix.
- Gently stir in the blueberries
- Pour batter into prepared paper liners, filling all the way to the top.
- Bake for about 35 minutes, or until the muffins have browned and a toothpick inserted into the middle comes out clean.
- Remove from the oven and leave to cool for at least 10 minutes. Remove muffins from the pan.
- If using frozen blueberries, rinse multiple times and pat dry with a towel to prevent the blueberries from bleeding into the batter.
- Substitute half of the blueberries with raspberries for some mixed berry muffins.
- I like to press a few additional blueberries on top before transferring the muffins to the oven. Once the blueberries are warmed, they will burst and create a lovely muffin top.