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This is the best recipe for Vegan Blueberry Muffins to start your morning with. Make these moist and fluffy treats with a few simple ingredients and less than 40 minutes.
I'm all about fast and easy breakfast recipes. If I don't have a quick grab-and-go meal available, mornings always seem more hectic than necessary. And these vegan blueberry muffins have become my new favorite go-to make-ahead breakfast treat.
They're incredibly easy to make and I always have the ingredients on hand, especially because you can use frozen blueberries. Plus, this recipe is fully dairy-free, egg-free, and (can be made) nut-free.
I love using these tulip muffin liners for all of my homemade muffins. They are gorgeous but also have a function. If you fill your muffin cups too high, these liners prevent any batter from spilling over the edges while baking and give them a more uniform appearance.
This easy blueberry muffin recipe follows the simple muffin method for baking. Wet ingredients in one bowl, dries in another, then combine. It's as simple as that! Reminder: You can find the printable, detailed recipe in the recipe card below.
- Brown and white sugar. The brown sugar adds a nice caramel flavor to the muffins. Use organic sugar to ensure it's vegan. You can also sprinkle a touch of granulated sugar on top of each muffin before baking for a crisp and sweet crust.
- Blueberries. You can use fresh or frozen berries. No need to thaw if using frozen.
- Flour. I use King Arthur organic all-purpose flour.
- Vanilla extract. Choose pure vanilla to get the best flavor to balance the tartness of the berries.
- Vegan milk. I use Almond milk, but you can use your favorite dairy-free milk. Let it come to room temperature before you add it to the blueberry muffin batter.
- Vegan butter. I like to use the Earth Balance buttery sticks for baking. Let the butter come to room temperature for easy blending.
- Baking powder. This will activate in the muffins during baking to help them rise and turn light and fluffy.
- Spiced vegan blueberry muffins: Add ½ teaspoon of cinnamon to the dry ingredient mixture.
- Lemon blueberry muffins: Add the zest of 1 lemon to the dry ingredient mixture.
- Gluten-free muffins: I have not tested this recipe with gluten-free flour, but you should be able to substitute the all-purpose flour with a measure-for-measure gluten-free flour blend.
Store cooled muffins in an airtight container on the counter for up to three days. Or freeze for up to six months. To defrost, let the frozen muffin thaw on the counter or pop in the microwave and warm in 10-second intervals.
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Vegan Blueberry Muffins
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ cup vegan butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup non-dairy milk room temperature
- 1 cup blueberries frozen or fresh
- 1 tablespoon sugar for topping
- Preheat oven to 425°F. Prepare a muffin pan by adding liners or greasing it.
- In a small bowl, whisk together the flour and baking powder.
- In a separate, large bowl cream together the softened butter with sugar and brown sugar. Mix in the vanilla and non-dairy milk.
- Add the dry ingredients into the wet ingredients and whisk until there are no more streaks of flour. Clumps are okay.
- Fold in the blueberries.
- Add muffin batter into muffin cups about ¾ of the way full. Sprinkle tops of muffins with sugar.
- Bake at 425°F for 10 minutes.
- Reduce heat to 350°F and bake for an additional 14-16 minutes, or until tops are golden brown and a toothpick comes out clean.
- Any plain, unsweetened non-dairy milk can be used for this recipe. I typically reach for oat milk.
- My favorite butter to use is Earth Balance Buttery Sticks.