These soft, moist, and easy-to-make vegan blueberry muffins are delicious.
If you loved my golden milk breakfast muffins or vegan banana bread, then you’re gonna love this recipe too.
These blueberry muffins are bursting with blueberry flavor, sweet, and perfect for on the go. In addition, they’re very versatile. You can have them for breakfast, snacks, or dessert.
Why you’ll love these blueberry muffins
- 1 bowl recipe
- Few ingredients
- Quick and easy to make
- Healthy-ish
- Dairy and egg-free
How to make these vegan blueberry muffins
- Preheat your oven to 350 degrees F.
- Prepare the batter. In a large bowl, combine the dry ingredients: flour, baking soda, cinnamon, and salt. Next, add the wet ingredients. pure maple syrup, vanilla extract, grapeseed oil, applesauce, flax egg, and non-dairy milk; mix until well combined.
- Fold in the blueberries. Thirdly, line a 6 or 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way, I recommend using nonstick cooking spray. That way, the muffins will not stick to the liners or the pan.
- Divide the batter evenly into the muffin tins, filling most of the way full. Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes.
Common questions about blueberry muffins
How long do vegan muffins last?
Place your muffins in an air-tight container lined with a paper towel in the fridge for up to 4 days. The paper towel will soak up the moisture. The muffins will last up to 2 months in the freezer.
What can I substitute for eggs in blueberry muffins?
You can use a flax egg for substitution.
Are blueberry muffins a healthy breakfast?
Yes, you can eat these blueberry muffins for breakfast. They are refined sugar-free.
Can I make this recipe gluten-free?
Yes, you can use gluten-free flour or buckwheat flour. Use a 1:1 flour ratio.
Can I make these muffins oil-free?
Replace the oil with unsweetened applesauce for oil-free muffins.
Can you use fresh blueberries in muffins?
Both! Feel free to use either fresh or frozen blueberries.
Shana’s Kitchen Essentials
Check out some of the kitchen tools I used to make these muffins.
You may also like:
- oatmeal cranberry chocolate chip cookies
- vegan banana bread
- breakfast cookies
- golden milk breakfast muffins
Easy Vegan Blueberry Muffins
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
- 1/2 cup pure maple syrup (or honey)
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil (or sub grape seed oil or melted vegan butter)
- 1/3 cup unsweetened applesauce (or apple butter)
- 1 1 flax egg*
- 1/4 cup 1/4 cup unsweetened almond milk (any milk will work)
Instructions
- Preheat your oven to 350 degrees F. In a large bowl, combine the dry ingredients: flour, baking soda, cinnamon, and salt. Next, add the wet ingredients. pure maple syrup, vanilla extract, grapeseed oil, applesauce, flax egg, and non-dairy milk; mix until well combined.
- Fold the blueberries into the batter. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way, I recommend using nonstick cooking spray. That way, the muffins will not stick to the liners or the pan.
- Divide the batter evenly into the muffin tins, filling most of the way full. Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes and serve.
Notes
Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
Leave a Reply