The Best Vegan Blueberry Muffins
by Meghan Rodgers
August 3, 2021
Who can say no to a fresh blueberry muffin?
Bursting with fresh blueberries, a tender crumb, and a hint of vanilla, you’ll love these Vegan Blueberry Muffins. They’re light and fluffy and make for the perfect anytime snack. Thankfully, they are also quick and easy to make using basic ingredients from the pantry, so you can make them again and again when you keep running out. They’re sure to be a household favorite.
You can use fresh or frozen blueberries for this recipe (you can even still pick your own!), but I highly recommend making a big batch now while blueberries are still at their peak in Pennsylvania — but don’t delay! The summer crop is coming to a close in just a few short weeks.
How to Make the Best Vegan Blueberry Muffins
This recipe is simple yet satisfying. You’ll mix the dry ingredients in one bowl and then the wet ingredients in another. Then mix together. Toss the blueberries in a bit of flour (to keep them from sinking in the batter), and then gently fold into the batter.
The vegan yogurt will help keep these blueberry beauties unbelievably moist.
You can line the muffin tin with simple paper cupcake liners but consider that most still come in plastic packaging. If you love making muffins at home, consider making a set of silicone muffin liners to your eco-friendly reusable household wares.
Vegan Blueberry Muffin Making Pro Tips
— For best results, don’t over mix the batter. For larger muffin tops, fill the muffin cups nearly to the top. This will make about 10 muffins. Otherwise, fill about two-thirds of the muffin cup to make 12 muffins.
— A blast of high heat can help create an elevated, slightly crispy muffin top. Just remember to turn down the heat to ensure the centers cook through.
— Swap blueberries for other kinds of fruit. Try red or black raspberries, diced strawberries, peaches, pears or just about any other fruit.
— Try adding a teaspoon of cinnamon to the dry mixture before baking for another fun and tasty twist.
How to Store Muffins:
The Vegan Blueberry Muffins are delicious the day of baking but can be kept for up to three days in an airtight container.
These Vegan Blueberry Muffins also freeze really well. Wrap tightly and store in an airtight freezer bag for up to two months. Warm in the oven on 350ºF for 5-10 minutes before enjoying.
The Best Vegan Blueberry Muffins
2 cups all-purpose flour + 1 tbsp (for tossing blueberries)
3/4 cup granulated sugar
2 tsp baking powder
1 cup soy milk
1/3 cup non-dairy yogurt
1/4 cup mild-flavored oil (like sunflower oil)
2 tsp vanilla extract
1 tsp apple cider vinegar
1 1/4 cups fresh or frozen blueberries
- Line a muffin pan with 10-12 paper or silicone muffin liners. Preheat oven to 425ºF.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate bowl, whisk together milk, yogurt, oil, vinegar and vanilla. Mix well. Pour wet ingredients into dry ingredients bowl.
- Toss blueberries with 1 tbsp of flour until lightly coated. Add blueberries to batter and stir gently until distributed well — careful not to over mix!
- Divide batter between muffin liners — fill two-thirds of the way for a dozen muffins or fill nearly to the top for larger muffin tops and 9-10 muffins.
- Bake for 5 minutes at 425ºF, then reduce heat to 375ºF and bake for 15-20 more minutes or until a light golden brown. A toothpick should come out clean when inserted in the center.
- Let cool for a few minutes before transferring muffins to a wire rack to cool completely.