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–+ servings
Three stalked blueberry muffins on a coaster next to scattered blueberries.

Vegan Blueberry Muffins

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving Size: 12 muffins
Author Puja Verma
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DESCRIPTION

These freshly baked vegan blueberry muffins are an excellent morning delight, pick-me-up afternoon snack, or a delicious and satisfying dessert. They are perfectly tender and loaded with juicy blueberries, cinnamon, and tangy lemon zest. Super quick and easy to make at home.

INGREDIENTS
  

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoon lemon zest
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup oat milk (warm)
  • ½ cup coconut oil (melted)
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Other Ingredients

  • 1 ½ cup blueberries frozen or fresh

METHOD
 

  • Preheat the oven to 350°F. Place muffin liners in a muffin baking tray.
  • In a small bowl, mix together all the dry ingredients. Set aside.
  • In a medium bowl, mix together all the wet ingredients except apple cider vinegar.
  • Slowly add the dry ingredients to the wet ingredients and mix well till it is all combined and comes together as a batter.
  • Mix in the the apple cider vinegar and then fold in the blueberries. If you are using frozen blueberries, then don't over fold them; otherwise muffins will turn purple.
    Note: Reserve and set aside a handful of blueberries to add on the top of the muffins.
  • Use a large spoon or ice cream scoop to divide the batter into your muffin tins.
  • Scatter the reserved blueberries over the top.
  • Bake the muffins for 30 minutes. Once muffins are baked, insert a toothpick into one of the muffins to check for no wet batter. Cool down for 10 minutes before serving.

NOTES

  • Ripe blueberries: Use ripe, sweet blueberries for the best flavor and texture. They also offer a little more natural sweetness.
  • Fresh vs frozen: You can use fresh or frozen blueberries, but if you opt for frozen add them to the batter frozen.
  • Don’t overmix: Do not overmix the batter, or the muffins will turn out dense.
  • Prevent burning: Check the muffins a few minutes before the stated baking time to prevent overbaking them.
  • Check for doneness: Use a toothpick to check the doneness of the muffins a few minutes before they’re ready!
  • Let them cool first: Let the muffins cool for a bit before removing them from the pan to prevent them from falling apart.

NUTRITION

Calories: 135kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 232mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: All
Keyword: vegan blueberry muffin recipe, vegan blueberry muffins
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