Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!
These vegan blueberry muffins are light, fluffy, moist, moreish and perfect for snacking on!
They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from the blueberries and some non-dairy yogurt.
The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
Vegan blueberry muffins may be a simple, basic recipe but they are so satisfying! It is the kind of recipe that is guaranteed to be a crowd pleaser; nobody can say no to a muffin!
How To Make Vegan Blueberry Muffins:
(For ingredients and full instructions see the recipe card below)
Preheat the oven and line a 12 hole muffin tin with ten paper muffin cases.
Start by mixing together the dry ingredients in a large bowl – plain flour, baking powder, caster sugar and salt.
In a jug whisk together the wet ingredients – non-dairy milk, non-dairy yogurt, sunflower oil, vinegar and vanilla extract.
You want to make sure that the dry ingredients and wet ingredients are really well mixed separately as when you combine them together you can’t over-mix the batter.
Mix the blueberries with a bit of plain flour and shake off the excess. This step is less important if you are using fresh blueberries but if you are using frozen you really want to dust them with flour as they contain more moisture.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
Add two thirds of the blueberries and gently fold them through.
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
Bake at an initial high heat for five minutes then turn the oven down and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Don’t over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.
Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.
Tossing the blueberries with a little flour helps to stop them from sinking and soaks up some of the excess juices.
Saving some of the blueberries to scatter over the tops of the muffins just before they go in the oven ensures that they will have an even distribution of blueberries, they won’t all just sink to the bottom.
For nice tall muffins, fill the cases almost all the way to the top. This recipe makes ten rather than twelve muffins as we are making them a little bit bigger.
An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.
Variations:
You can swap the blueberries out for most different kinds of fruit – raspberries, strawberries, blackberries, diced apple, peaches, pear etc etc.
Try adding a teaspoon of cinnamon to the batter along with the flour.
Add in a couple of tablespoons of finely grated lemon or orange zest for a citrussy twist.
Swap the vanilla extract for almond.
Swap the blueberries for chocolate chips and/or chopped nuts or dried fruit.
How To Store Muffins:
These vegan blueberry muffins are best eaten on the day they are baked but they will keep for about two days in an airtight container. You may find that they become a bit sticky as they absorb moisture from the blueberries.
To combat this you can warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes before serving.
Can I Freeze These Vegan Blueberry Muffins?:
Yes these vegan blueberry muffins freeze really well in an airtight container or freezer bag for up to three months.
Allow to defrost for a couple of hours at room temperature. They are nice if you warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes to refresh them before serving.
More Vegan Muffins And Cupcakes:
Vegan chocolate cupcakes for two
Vegan chocolate cupcakes (Halloween style!)
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Vegan Blueberry Muffins
Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!
Ingredients
- 250 g (2 cups) plain (all-purpose) flour
- 150 g (¾ cup) caster sugar (or granulated)
- 2 tsp baking powder
- 1/2 tsp salt
- 240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
- 80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)*
- 60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice**
- 1 tsp cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
- 2 tsp vanilla extract
- 180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
- 1 Tbsp plain (all-purpose) flour
Instructions
-
Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
-
Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
-
In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
-
Mix the blueberries with the Tbsp of plain flour and shake off the excess.
-
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
-
Add two thirds of the blueberries and gently fold them through.
-
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
-
Bake for five minutes then turn the oven down to 190°C/375°F/gas mark 5 and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
-
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
- **If you use coconut oil it should be melted and your milk and yogurt MUST be at room temperature or slightly lukewarm otherwise the oil may resolidify.
- ***Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.
