Description
Deliciously moist and fluffy vegan blueberry muffins made with all-purpose flour, fresh or frozen blueberries, and simple plant-based ingredients. These muffins are perfectly sweetened and include a crunchy raw demerara sugar topping for extra texture. Ideal for breakfast or a healthy snack, they are easy to prepare and baked to golden perfection in about 40 minutes.
Ingredients
Dry Ingredients
- 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled)
- 3/4 cup (150g) granulated sugar (can substitute light brown sugar or coconut sugar)
- 3 teaspoons baking powder
- 2 teaspoons lemon zest (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup (250g) dairy-free milk (room temperature)
- 1/2 cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional)
- 1 teaspoon vanilla extract
Additional
- 1 3/4 cups (260g) fresh or frozen blueberries (do not thaw if using frozen)
- 2 tablespoons raw demerara sugar (for topping)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a muffin or cupcake tray with paper muffin liners. For jumbo muffins, use larger liners as noted.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, lemon zest, cinnamon, and salt until fully combined and without lumps.
- Add wet ingredients: Pour in the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract into the dry mixture. Stir gently with a spatula or spoon until just combined; avoid over mixing to keep muffins tender.
- Fold in blueberries: Carefully fold most of the blueberries into the batter, reserving a handful to scatter on top of the muffins later.
- Fill muffin tin: Use an ice cream scoop or large spoon to divide the batter evenly into the prepared muffin liners within the tray.
- Decorate: Sprinkle the reserved blueberries and raw demerara sugar on top of each muffin for a sweet, crunchy topping.
- Bake: Place the tray in the oven. Bake fresh blueberry muffins for approximately 25 minutes or frozen blueberries for about 30 minutes. Test doneness by inserting a toothpick; it should come out clean or with just a few crumbs attached.
- Cool: Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. You may sprinkle extra demerara sugar on top if desired.
- Serve and store: Enjoy warm with vegan butter or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days, refrigerate up to 3 days, or freeze for up to 1 month. Note that the crunchy topping will soften after a day.
Notes
- Use spooned and leveled flour for accurate measurement to avoid dense muffins.
- If making lemon blueberry muffins, ensure your dairy-free milk is at room temperature for best results.
- Neutral flavored oils such as canola, vegetable, or refined coconut oil work best to avoid overpowering the flavor.
- For jumbo muffins, adjust the liner size and baking time accordingly.
- Do not thaw frozen blueberries before adding to batter to prevent color bleeding and sogginess.
