Vegan Blueberry Muffins

Add some sweetness to your morning with these Vegan Blueberry Muffins, loved by vegans and non-vegans alike. This is a simple muffin recipe that packs a sweet and slightly tart punch.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 83kcal

Ingredients

2 cups blueberries fresh
2 cups + 1 tablespoon unbleached all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsweetened applesauce
1 tablespoon vegetable oil
1 ¼ cups granulated sugar
2 tablespoons white vinegar
2 teaspoons pure vanilla extract
½ cup unsweetened almond milk
2 tablespoons turbinado sugar for sprinkling

Instructions

Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
In a medium-sized glass bowl, toss the blueberries in 1 tablespoon of flour using a spoon. Set aside. (This will ensure they don't sink as the muffins bake.)
In a bowl, measure out the flour, baking soda, baking powder and salt together. Whisk until combined and set aside.
In another large bowl, combine the wet ingredients, which are the sugar, oil and applesauce. Use a hand mixer or a whisk to beat until light and fluffy.
Add vinegar, vanilla and almond milk to the wet ingredients. Stir until incorporated.
Sprinkle the flour mixture on top of the wet ingredients, and stir until just combined.
Add in the flour-coated blueberries, and fold into the batter gently with a rubber spatula.
Immediately dollop the batter into the prepared baking cups using a cookie scoop or a spoon. Sprinkle the tops with turbinado sugar, if desired.
Transfer the muffin tin to the oven, and bake for 20-25 minutes or until golden brown and cooked through.
Remove from the oven, and let cool for a few moments before enjoying warm.

Notes

If you like lemon flavors in your blueberry muffins, add a little bit of lemon zest (1-2 tablespoons) to the batter for lemony zip!

Substitution Q&A:

You can use any non-dairy milk in this recipe, though I caution against using something thicker like a coconut cream. We keep unsweetened cashew milk on hand, and that is our current go-to.
If you're not vegan and are not serving people who eat a vegan diet, cow's milk works in this recipe, too.
Apple cider vinegar will work in a pinch, too, in case you don't have white vinegar on hand.
Frozen blueberries work in this recipe. However, they make the batter turn a bright purple if you don't take the time to pat them dry beforehand.

Tips and Tricks for PERFECT Fluffy Blueberry Muffins

Make sure your baking powder and baking soda are fresh. If they're not, your muffins might not rise well.
Similarly, you MUST preheat the oven and have everything ready to go. When the wet ingredients mix with the dry ingredients, the chemical reaction begins so they can rise, and if the batter sits for long, the muffins will deflate in the oven.
Make sure your oven is at the suggested baking temperature before popping the muffins into the oven. I've run into problems with these muffins being cooked halfway through and raw on the bottom because of an inconsistent oven. So learn from my mistakes and make sure yours is baking at the correct temperature!
This recipe calls for unsweetened applesauce. The batter is more than sweet enough without a sweetened applesauce, so read the label and ensure your applesauce fits the bill.

Nutrition