This vegan blueberry muffin recipe is easy to follow, and delivers some exceptional muffins! They’re perfectly balanced thanks to the addition of lemon juice and zest, and the crust is pleasantly crisp from the sprinkle of sugar just before they are baked! Try these out if you like blueberry muffins, I promise you will not be disappointed! Also, we don’t skimp on the blueberries here.
How do these compare to their non-vegan counter parts?
They are very comparable! The only significant difference in this recipe vs a regular non-vegan blueberry muffin recipe is the lack of eggs. The general use of eggs in most baking is to add structural integrity, I believe in the case of muffins (and many more confections alike) the use of eggs is unnecessary to back the structural integrity. In fact, the beautiful tender crumb you get without eggs is immaculate and wonderfully soft!
How long will they stay good for?
These should stay good to eat for about 4-5 days, wrapped air tight at room tempurature.
Using frozen vs fresh blueberries
If you’re using frozen blueberries, you’ll want to take extra care not to over-mix the blueberries into the batter. If you’re not careful the batter will turn a purple-grey hue. That’s not what you want. Another thing to note with frozen blueberries is the baking time, I call for 25-30 minutes of baking time in this recipe, I’d recommend starting with 30 minutes of baking if you decide to go with frozen blueberries.
If you go with fresh blueberries, just follow the recipe as is!
Why top the muffins with sugar before they bake?
The sugar will melt just a bit into that top layer of the muffin, creating a crisp crust once the muffins cool. It also helps achieve the beautiful golden top!
Vegan Blueberry Muffins
Ingredients
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup Sugar Plus extra for topping
- ⅓ cup Vegetable oil or your choice of neutral oil
- 1 cup Oat Milk
- 2 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 2 cups Blueberries
Instructions
- Preheat your oven to 350℉ / 177℃
- In a medium bowl, add the Flour, Baking soda, and salt. Whisk until evenly combined.
- In another medium/large bowl, add the Sugar, Vegetable oil, Oat milk, Lemon zest, Lemon Juice, and Vanilla extract. Whisk until evenly combined
- Now pour the dry flour mixture into the wet and combine with a rubber spatula.
- Add the blueberries into the batter and fold in, being careful not to smash the berries.
- Prepare your muffin pans with 12-14 muffin cups, parchment papers, or if you don't want the paper, then just a light coating of oil will do.
- Now fill the tins each with ¼ cup of the batter until you have no more batter.
- Now top them with a generous sprinkling of granulated sugar.
- Set the filled muffin pans on the middle rack of your oven, and bake for 25-30 minutes or until you've achieved a lightly golden exterior.
- Remove them from the oven and allow them to rest for no less than 10 minutes before eating.
- Enjoy!
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Best blueberry muffins I’ve had so far!