Vegan Blueberry Muffins
Spring has hit in Sydney and berries are abundant. These vegan blueberry muffin recipe make quick use of those blueberries that might have caught your eye. They are easy to make and don't take long to come together.
We love berries in my house. We tend to buy more than we can eat though. These muffins are one way to use up those blueberries before they go off. These give a nice burst of blueberry without being overly sweet. You can make these using frozen blueberries as well, so you can eat them all year round. If you do use frozen blueberries mix them in while they are still frozen to avoid turning your batter purple.
These muffins make great snacks, especially for the lunch box, or an easy breakfast on the go. You can freeze your vegan blueberry muffins very easily and take them out for a quick snack when you want them. They don't last long in my house with everyone taking them to share with others as well.
Give these muffins a try and let me know how you like them. For more muffin recipes try my vegan banana muffins.
Soft vegan blueberry muffins with a burst of blueberry without being overly sweet.
- 2 cups All Purpose Flour
- 1 cup Plant-Based Milk
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 cup Vegetable Oil
- 3/4 cup Raw Sugar
- 1 cup Blueberries
Preheat your oven to 180C.
In a bowl mix your milk and apple cider vinegar to make a vegan buttermilk. Set this aside.
In a large bowl add your dry ingredients, flour, baking powder, baking soda and sugar. Mix your dry ingredients.
To your dry ingredients add your vegan buttermilk mixture, vanilla extract and oil. Mix to combine your wet and dry ingredients trying not to over mix. Your mixture should still be lumpy.
Fold your blueberries into your batter.
Grease your muffin tin or line it with muffin liners. Divide your batter between your muffin cups.
Bake your muffins at 180C for 30 minutes or until a toothpick comes out clean.
Let your muffins sit for 10 minutes and enjoy.
Storage
- Store your muffins in an airtight container on your bench top. They should keep for a 3 days (if they last that long).
- You can freeze your muffins for up to 3 months.
Substitutes
- Frozen Blueberries - You can use frozen blueberries instead of fresh blueberries. Add the blueberries to your batter while they are still frozen to avoid purple muffins.
- Sugar substitutes - I used brown sugar in this recipe, you can use white, raw or cane sugar instead of brown sugar or even use maple syrup. You can use the same measurement. The maple syrup will make it more moist and may make the mixture thinner. If you find the mixture is too thin add some more flour to help thicken the mixture.
Extra
- You can add some lemon juice to the batter to add an extra layer to your muffins.