These vegan blueberry muffins are moist, tender, bursting with juicy summer berries and flavored with vanilla and just a hint of lemon.
I make a lot of muffins, and I’ve gotten to the point where I generally don’t follow a recipe anymore. I know, right? Soup without a recipe? Easy. Baking without a recipe? Never thought I’d get there.
Muffins are pretty straightforward though, and once you get an idea in your head of the ratio of basic ingredients like flour, liquid, leavening and such, you can kind of wing it, at least as long as you’re going for something pretty straightforward.
It doesn’t get much more straightforward than blueberry muffins, so I figured it was time I got some vegan blueberry muffins on the blog.
Should be easy right? Well, for whatever reason, I made my way through about a half-dozen fails before I got this one right.
It is entirely possible that I’m a bit pickier when coming up with blog recipes than when throwing together a batch of random muffins to snack on at home. My husband did question why at least two batches of muffins that came out of the kitchen over the past few weeks were unworthy.
The final batch of vegan blueberry muffins were perfect, and pretty easy to throw together.
First you’ll mix your dry ingredients in a large bowl. The wet ingredients get mixed in a separate bowl, or better yet, a large liquid measuring cup. Stir everything together just until mixed, and then fold in the berries.
Divide into muffin cups.
Bake to delicious, fluffy perfection.
Tips for Making Perfect Vegan Blueberry Muffins
- I’ve tested this recipe with both all-purpose, spelt, and whole wheat pastry flours. All work great, but the all-purpose will yield a softer, more traditional muffin (like those shown in the pics), while the whole wheat will give you something a bit grainier and heartier, and spelt muffins will be a bit more tender and nuttier.
- I’ve had readers tell me that gluten-free blends work too.
- One of the biggest reasons for baked good fails: old baking powder and/or soda. Test them by sprinkling your powder in a glass of water and your soda in a glass of vinegar. They should fizz. If not, toss and replace.
- Another reason for muffin fails in particular: overmixing the batter. Just stir until fully mixed and then stop. This will ensure you don’t overdevelop the gluten, which leads to tough baked goods.
Vegan Blueberry Muffins
- 2 cups plus 2 tablespoons all-purpose flour (can sub spelt flour)
- 1/3 cup organic granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 cup unflavored soy or almond milk
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- 2 cups fresh blueberries
Preheat the oven to 400°.
Line a 12 cup muffin tin with papers.
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, lemon zest and salt.
In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla and lemon juice.
Add the liquid mixture to dry mixture and stir just until blended.
Fold in the blueberries.
Divide the batter among muffin cups.
Bake 17 to 19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and transfer to a cooling rack. Allow muffins to cool completely before removing from tins.