Description
These Vegan Blueberry Muffins are moist, fluffy, and packed with fresh or frozen blueberries, perfect for a breakfast treat or snack. Made without dairy or eggs, they use simple pantry ingredients like all-purpose flour, plant-based milk, and neutral oil, with a hint of lemon zest and cinnamon for extra flavor. Topped with crunchy raw demerara sugar, these muffins are easy to make and bake to golden perfection.
Ingredients
Dry Ingredients
- 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled)
- 3/4 cup (150g) granulated sugar (light brown sugar or coconut sugar can be used)
- 3 teaspoons baking powder
- 2 teaspoons lemon zest (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup (250g) dairy-free milk (room temperature, plant-based like almond, soy, or oat)
- 1/2 cup (125g) neutral flavored oil (such as sunflower or canola)
- 1 tablespoon apple cider vinegar (optional, helps with rising)
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 3/4 cups (260g) fresh or frozen blueberries (if frozen, do not thaw before adding)
- 2 tablespoons raw demerara sugar (for sprinkling on top)
Instructions
- Preheat Oven and Prep Tin: Preheat your oven to 180°C (350°F). Line a muffin or cupcake tray with liners to prevent sticking. For jumbo muffins, larger liners can be used as noted.
- Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients — flour, sugar, baking powder, lemon zest, cinnamon, and salt. Stir well until the mixture is lump-free and evenly combined.
- Add Wet Ingredients: Pour in the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract. Mix gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Add most of the blueberries to the batter. Using a spatula or spoon, carefully fold them through to distribute without crushing the fruit. Reserve some blueberries for topping.
- Scoop Batter into Tin: Use an ice cream scoop or large spoon to evenly portion the batter into the prepared muffin tin.
- Decorate Muffins: Scatter the remaining blueberries and raw demerara sugar over the muffin tops for a crunchy finish.
- Bake: Place the muffin tray in the oven. Bake for about 25 minutes if using fresh blueberries, or 30 minutes if frozen. Test doneness by inserting a toothpick into the center; it should come out clean or with only a few crumbs.
- Cool Muffins: Let the muffins cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely. You can sprinkle extra raw demerara sugar on top if desired.
- Serve and Store: Enjoy the muffins warm with vegan butter or at room temperature. Store airtight at room temperature for up to 2 days, refrigerated for 3 days, or freeze up to 1 month. Note that the crunchy sugar topping may soften after 1 day.
Notes
- Spoon and level your flour for accurate measurement to keep muffins tender and light.
- Room temperature dairy-free milk helps the batter mix evenly and activate the baking powder properly.
- Neutral oil is preferred for subtle flavor, though mild olive oil can be used as a healthier alternative.
- For jumbo muffins, use larger liners and increase baking time slightly, checking doneness regularly.
- Do not thaw frozen blueberries before mixing to prevent color bleed and soggy batter.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
