Amazing Vegan Blueberry Muffins

Vegan blueberry muffins stacked three high with the top one half eaten.

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5 from 3 votes

These vegan blueberry muffins come together quickly and taste insanely delicious!

Prep Time7

Cook Time15

Total Time22

Course: Baking

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 195kcal

Author: Courtney Hunter

Ingredients

1 ½ cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoon baking powder
⅓ cup oil
⅓ + 3 TB vegan milk
1 TB vinegar
1 cup blueberries

Topping

¼ cup brown sugar
¼ cup flour
2 TB cold vegan butter
1 ½ teaspoon cinnamon

Instructions

Preheat your oven 400 degrees, line a muffin tin with liners or grease, and set it 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 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 overbake. Let sit for a few minutes and then place on a rack to finish cooling.

Notes

Storing- You can store these at room temperature in an airtight container for up to 5 days. You may want to move them to the fridge after day two if it's summer.

Freezing- These homemade muffins can be frozen. They need to be in an airtight container or freezer bag. They can be frozen for up to 3 months.
To defrost;
Take one or however many you want out and place it on the counter at room temperature for a few hours.

Expert Tips and Tricks

- This batter is thicker than your average muffin batter, so don't be alarmed.

- For the best results or flavor, serve them the day they are made, but they still taste good after a few days.

- To make these gluten-free, swap out the regular flour for an all-purpose gluten-free flour blend; it will work. You don't want to use a single gluten-free flour like almond flour or coconut flour. You need it to behave like all-purpose flour.

- If you need to, you can make the batter the night before and place plastic wrap over it in the fridge until you're ready to bake it. You will need to add a few minutes to the baking time due to the chilled dough.

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