Vegan Blueberry Muffins Recipes

VERY SIMPLE BLUEBERRY MUFFINS

Steps:

• Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
• Gently fold in blueberries.
• Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
• In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
• Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
• Remove from heat and allow muffins to cool before removing from pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Add the fresh blueberries and fold in gently, to make sure you don't crush them.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.
• Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425°F (218 °C) with a shelf ready just above the middle. Line 12 wells of a muffin pan with muffin liners.
• To a large bowl add the flour, sugar, baking powder and salt. Whisk them together to combine.
• Make a well in the centre of the flour mixture, then add the milk, oil and vanilla.
• Mix together gently until just combined, then add the blueberries and fold them through. The batter is supposed to be thick.
• Divide the mixture evenly between the muffin wells, filling them just shy of the top.
• If using the optional blueberry jam, drop about a teaspoonful on the top of each muffin and swirl it in with the tip of a sharp knife.
• Top each muffin with a few more blueberries and a generous sprinkle of sugar, or some vegan streusel, then place in the oven.
• Immediately set a timer for 5 minutes. After that time is up turn the oven down to 375 °F (190 °C) (don't open the oven door) and cook for approximately 18 minutes, or until they are golden, well risen, and a toothpick or sharp knife inserted comes out clean, except for maybe a little blueberry juice. If you are using a dark coloured muffin pan they might be ready a minute or two earlier.
• Leave in the pan for 10 minutes before transferring to a wire rack to cool completely.