Everyone needs a good vegan blueberry muffin recipe in their arsenal. It took me a while to get this one down to the flavor that I wanted. But let me tell you it is delish!
I feel like there is a big debate in the world of who likes and dislikes blueberry muffins. I happen to be in the like camp.
Fresh blueberries are best in this recipe, but you can and I have used thawed frozen berries.
These taste great with a little crumb topping on these muffins to take them to that extra level of deliciousness.
It’s easy to make and comes together quickly.
This batter is thicker than your average muffin batter, so don’t be alarmed.
If you are looking for some other amazing vegan muffin recipes try these vegan banana crumb muffins or these raspberry muffins.
What do you need for these amazing vegan blueberry muffins?
- flour
- sugar
- salt
- baking powder
- oil
- vegan milk
- vinegar
- blueberries
- brown sugar
- flour
- vegan butter
- cinnamon
How do you make these amazing vegan blueberry muffins?
Preheat your oven 400 degrees and line a muffin tin with liners or grease and set aside.
Take a medium mixing bowl and mix the dry ingredients with a whisk. Now add the liquid ingredients and stir until combined (this is a thicker dough, don’t be alarmed).
Now fold in your blueberries. Scoop your thick muffin dough evenly into the liners and set aside.
Make your topping in a small bowl. Mix the brown sugar, flour, and cinnamon.
Take the cold vegan butter and cut it into this mixture by using a pastry cutter or a fork until coarse crumbs.
Take your topping and sprinkle on top of the uncooked muffins.
Cook the muffins for 15-18 minutes, checking with a toothpick at the 15-minute mark. Your toothpick should come clean. Do not over bake.
Let sit for a few minutes and then place on a rack to finish cooling.
Amazing Vegan Blueberry Muffins
These vegan blueberry muffins come together quickly and taste insanely delicious!
Ingredients
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup oil
- 1/3 + 3 TB vegan milk
- 1 TB vinegar
- 1 cup blueberries
Topping
- 1/4 brown sugar
- 1/4 flour
- 2 TB cold vegan butter
- 1 1/2 tsp cinnamon
Instructions
- Preheat your oven 400 degrees and line a muffin tin with liners or grease and set aside.
- Take a medium mixing bowl and mix the dry ingredients with a whisk. Now add the liquid ingredients and stir until combined (this is a thicker dough, don't be alarmed). Now fold in your blueberries.
- Scoop your thick muffin dough evenly into the liners and set aside.
- Make your topping in a small bowl. Mix the brown sugar, flour, and cinnamon. Take the cold vegan butter and cut it into this mixture by using a pastry cutter or a fork until coarse crumbs.
- Take your topping and sprinkle on top of the uncooked muffins.
- Cook the muffins for 15-18 minutes, checking with a toothpick at the 15-minute mark. Your toothpick should come clean. Do not over bake. Let sit for a few minutes and then place on a rack to finish cooling.
Notes
This batter is thicker than most muffin batters.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 195mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 2g
The calories are computer generated and may not be 100% accurate.
