This vegan blueberry muffin recipe is loaded with blueberries AND a blueberry compote! Simple ingredients and made in just one bowl, they’re perfectly moist and fluffy.
These blueberry muffins are truly the best dairy-free muffins you’ll ever make. This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!
These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy after-dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!
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Ingredients needed
- Blueberries – Both fresh and frozen blueberries are needed. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’.
- White sugar
- All purpose flour
- Baking powder
- Salt
- Flax eggs – 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
- Coconut oil
- Vegetable oil
- Vegan buttermilk – Combine 1 cup of non-dairy milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle.
- Vanilla extract
How do you make vegan muffins?
Step 1 – Prepare the muffin tin and preheating the oven. Be sure to grease the muffin pan carefully, to ensure the muffins don’t stick.
Step 2 – Prepare the blueberry compote filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix well. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.
Step 3 – Prepare the muffin batter. Whisk together the dry ingredients (flour, baking powder, salt and remaining sugar) then add the wet ingredients including the flax eggs, coconut, and vegetable oil. Mix until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compote, then the fresh (or thawed) blueberries until incorporated.
Step 4 – Distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping. See recipe card for full instructions.
Step 5 – Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
- Let the vegan ‘buttermilk’ sit for 10 minutes and avoid letting it sit longer.
- Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins).
How to store leftover muffins
You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer.
More vegan muffins and sweet bread recipes
Tools to make this recipe
Vegan Blueberry Muffins
Ingredients
Lemon Sugar Topping:
- 1/3 cup Sugar
- 11/2 teaspoons Lemon zest
For the muffins:
- 1 1/2 cups Blueberries Frozen, divided
- 1 tablespoon Sugar
- 1/2 cup Blueberries Fresh
- 1 1/8 cup Sugar
- 2 1/2 cups All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 Flax Eggs see notes
- 1/4 cup Coconut Oil melted
- 1/3 cup Vegetable Oil
- 1 cup vegan buttermilk see notes
- 11/2 teaspoons Vanilla Extract
Instructions
- Stir together sugar and lemon zest in small bowl until combined; set aside.
- Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
- Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
- Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Video
Notes
To make Almond Milk Buttermilk – Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.
Bernadette Austin says
Crazy Vegan says