Apr 20, 2023 3 min read Breakfast

Blueberry Muffins

Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients, and you can whip them up in 5 minutes.

They are great as a breakfast on the go, a snack, or to enjoy as a dessert. You'll be surprised by how easy and tasty they are.

Time: about 30 mins | Servings: 12 muffins

INGREDIENTS

Wet ingredients

1 teaspoon grated lemon zest
1 cup (240 g) non-dairy milk any
¾ cup (150 g) sugar
¼ cup (60 g) neutral vegetable oil like avocado oil or canola oil
1 tablespoon vanilla extract

Dry Ingredients

2 cups (300 g) all-purpose flour
1 tablespoon (12 g) baking powder
⅛ teaspoon salt
2 cups (300 g) blueberries, fresh or frozen
1½ tablespoon (12 g) cornstarch

Instructions

1. Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.

2. To a large mixing bowl, add grated lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract. Whisk well.

3. Sift in all-purpose flour, baking powder, and salt all at once.

4. Whisk for a short minute until lumps are gone, but without over-mixing. You can use a hand whisk or an electric whisk.

5. Rinse the blueberries, shake the water off, toss them in a bowl with the cornstarch, then add them to the batter.

Stir and fold the blueberries in the mixture gently.

6. Transfer the batter to the muffin liners. You should be able to make 12 muffins. You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim.

Optionally, sprinkle the top of the muffins with sugar. We used brown sugar here, but white sugar is also ok.

7. Bake at 350°F or 180°C for 22 minutes, or until a toothpick inserted in the center comes out dry.

8. Let the muffins cool down for about 20 minutes before removing them from the pan. Let cool down for 10 more minutes before eating.

Substitutions

Blueberries: you can use fresh or frozen. If using frozen, cook muffins for 3 more minutes.
All-purpose flour: substitute 1-to-1 gluten-free flour, whole wheat flour, or spelt flour.
Sugar: substitute brown sugar, coconut sugar, or palm sugar.
Non-dairy milk: you can use any, including soy, almonds, oat, rice, cashew, and hazelnut milk.
Oil: any with a light color and a neutral flavor works. The best are avocado, canola, and sunflower oil.
Cornstarch: substitute all-purpose flour.
Lemon zest: substitute cinnamon.

Tips

Don't have muffin liners? You can use twelve 5-inch squared pieces of parchment paper.
Don't over-mix batter: over-mixing will result in compact and heavy muffins.
Use oil instead of butter: oil is best for muffins because it allows them to get tall, airy, and fluffy.
Use vegetable oil with a neutral flavor, like canola oil or sunflower oil.
Baking soda is not necessary; use baking powder instead.
The batter should be thick and spoonable. Somewhat in between a cake batter and cookie dough.
Toss the berries in cornstarch so they don't sink to the bottom of the muffins.
If you use frozen berries, add them frozen. Also, the muffins will take a little longer to bake and will be less tall.

Storage

Room temperature: Store vegan blueberry muffins at room temperature in a plastic bag or airtight container for up to 4 days.
Freezer: let them cool down completely, then transfer them into a freezer-friendly bag and freeze for up to 3 months—Thaw in the microwave with the thawing function.