Blueberry Muffins (Vegan)

These vegan Blueberry Muffins are a breakfast staple you don’t want to miss! Loaded with juicy blueberries, these muffins are super moist and fluffy and simple to make. No need to use cupcake liners; bake them directly in the pan for the best result.

Blueberry muffins, a true American staple.

There’s something about these slightly sweet and moist cake-y muffins bursting with juicy blueberries that is the perfect comfort food/breakfast treat.

And the best part- not only are these blueberry muffins delicious, but they are also packed full of nutrition in every bite.

The health benefits of blueberries:

Blueberries are not only pretty in purple, but they are also super good for you! They are full of antioxidants, low in calories, and full of fiber, Vitamin C, Vitamin K, and Manganese.

Blueberries also have been known to help strengthen bones, reduce signs of aging, lower cholesterol, protect heart health, improve brain function, as well as having anti-cancer properties and more.

Just be sure to pick organic blueberries, as this berry usually tends to end up on the Environmental Working Group’s list of the top foods that most likely contain pesticides. The reason is because of the fruit’s thin skin, making it more susceptible to chemicals. Thus, why buying organic is so important!

And the best way to enjoy this healthy antioxidant rich sweet-tart berry? Load them into your favorite breakfast muffin! These Vegan Blueberry Muffins are a great way to enjoy this old favorite while still getting some added nutrition in.

Try them alongside some Homemade Almond Milk for an out-of-this-world treat!

Tips for how to make these blueberry muffins a success:

• Because this recipe is lower in fat, it works best without using muffin liners/muffin cups and baking directly in the greased muffin pan instead. If you prefer using liners, it’s best to use nonstick muffin liners for this recipe. Silicone baking cups also work well.
• It’s really important not to over-mix the batter. If you do, the muffins will not rise as expected, and will be more heavy/dense. Stir just until the wet ingredients are combined with the dry ingredients, and no more flour is visible. At that point, stop stirring and add the blueberries. When adding the blueberries, fold in slightly until just combined.
• To remove muffins from pan, carefully run a butter knife around the edges of the muffin until it releases. Use a small fork to carefully remove.
• You can also make mini-muffins from this recipe. To do so, fill a 24-count mini-muffin pan with liners. Add batter about 3/4 full and bake at 375 F for 18-20 minutes, until lightly browned and a toothpick inserted in the middle comes out clean (no batter).

How to make these vegan blueberry muffins:

To begin, first preheat your oven to 375 F and let the oven heat for at least 15 minutes before baking.

To a muffin/cupcake pan, spray generously with nonstick cooking spray. For this recipe, it’s highly recommended to NOT use muffin liners, due to the low-fat content in this recipe. If you do decide to use liners, be sure to use non-stick.

Then, in a medium bowl, add soy/almond milk and  apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).

Meanwhile, in a large bowl, add 2 cups flour, and baking powder. Stir well to combine thoroughly.

Run the blueberries under cold water and transfer to a small bowl. Add the remaining 1 tablespoon flour and stir until coated. Set aside. This will help the muffins from getting soggy from the juice from the blueberries.

To the medium bowl (with the soy/almond milk), add the sugar, coconut oil, applesauce, lemon zest, lemon juice, and vanilla. Stir to combine. (Step 1 below)

Immediately add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. **Do not over-mix; stir until just barely combined, and no more dry flour is visible. Some clumps will remain.  (Step 2 below)

Fold the blueberries into the batter and stir slightly to combine. (Step 3 below)

Pour batter into each muffin liner, each to the top of the lining. The batter from this recipe will be a perfect amount for 12 full size muffins.

Bake at 375 F for 25-28 minutes or until toothpick inserted in the middle comes out clean and muffins are golden brown. 

Leave in muffin tin to cool for 2-3 minutes, then remove muffins from pan carefully (see tip below), then transfer to cooling rack. Makes 12 large muffins. Store in an airtight container for several days.

Helpful Tools:

• Large Muffin Tin: You’ll need room for 12 muffins for this recipe. Or you can also use a silicone muffin tin.
• Mixing Bowls: You’ll need 3 mixing bowls for this recipe; 1 medium, 1 large, and 1 small.

Looking for more breakfast ideas? Try one of these:

• Lemon Poppyseed Muffins
• Easy Baked Granola
• Chocolate Coconut Energy Bites

If you make these Vegan Blueberry Muffins, please let us know! Leave a comment, rate it, and tag your photo with  #veggie__chick  on Instagram.