Get ready for these easy Amazing 1 bowl vegan blueberry muffins – fluffy, spongy, and packed with blueberries these healthy vegan muffins are a real crowd pleaser. Super easy to make requiring only 7 simple ingredients and made in 1 bowl. It’s my number one most popular fan-favorite homemade blueberry muffins and it’s one of my all time best vegan muffin recipes.
Indulging in vegan blueberry muffins is an experience that will leave you absolutely enamored. These delightful treats are a perfect combination of flavors and textures, ensuring a truly satisfying bite. Picture sinking your teeth into a muffin with a tender crumb that is irresistibly moist and fluffy. Each bite reveals bursts of juicy blueberries that add a delightful sweetness and a pop of vibrant color. The moistness of the muffin is incredibly satisfying, making it a joy to savor. As you enjoy each mouthful, you’ll appreciate the delightful blend of flavors, where the natural sweetness of the blueberries beautifully complements the subtle hints of vanilla and lemon zest. These vegan blueberry muffins are a testament to the fact that plant-based treats can be just as delicious, if not more so, than their non-vegan counterparts. So, get ready to embark on a culinary adventure filled with delectable flavors and the assurance that these muffins align with your dietary preferences.
In this delicious vegan blueberry muffin recipe we’re covering
- Why you’re going to love these plant based blueberry muffins
- Vegan blueberry muffins ingredients
- Tips and tricks for making the best easy dairy free blueberry muffin
- Delicious blueberry muffin variations
- How to make one bowl vegan blueberry muffins
- Muffin streusel topping
- Muffins vs cupcakes
- Strawberries vs Blueberries
- WW blueberry muffins
- How to store blueberry muffins
- How much cake batter per cupcake
Vegan blueberry muffins are a delightful treat that will leave you craving more. Let me share with you why these muffins are amazing and why you’ll absolutely love them:
1. Vegan Blueberry Muffins Recipe: Our vegan blueberry muffins recipe is a true gem, carefully crafted to ensure a delicious and satisfying muffin experience that caters to your vegan lifestyle. We’re talking, fluffy muffins with light and completely irresistible homemade blueberry muffins texture that’s just as good (Or even better some people say!) than regular blueberry muffins.
2. Easy Vegan Blueberry Muffins: Our recipe is designed to be straightforward, making it easy for anyone, regardless of their baking skills, to whip up a batch of these scrumptious muffins in no time.
3. Healthy Vegan Blueberry Muffins: These muffins are not only delicious but also packed with wholesome ingredients. They are free from dairy and eggs, making them a healthy choice for those with dietary restrictions.
4. Dairy-Free Blueberry Muffins: Bid farewell to dairy without compromising on flavor. Our muffins are entirely dairy-free, allowing you to indulge in the irresistible combination of sweet blueberries and fluffy muffin goodness.
5. Gluten-Free Vegan Blueberry Muffins: For those following a gluten-free diet, our recipe can be easily adapted to use gluten-free flour. Enjoy these muffins without worrying about gluten-related concerns.
6. Best Vegan Blueberry Muffins: Our recipe has been perfected to create the ultimate vegan blueberry muffins. From the texture to the taste, these muffins are widely regarded as the best by our enthusiastic community of bakers.
7. Eggless Blueberry Muffins: These muffins are completely eggless, yet they maintain a soft and moist texture that will leave you pleasantly surprised.
Even more reasons these are the best plant based blueberry muffins
8. Moist Vegan Blueberry Muffins: One bite into these muffins, and you’ll be greeted by a moist and tender crumb that perfectly complements the burst of juicy blueberries in every bite.
9. Vegan Muffin Recipe with Blueberries: Our recipe focuses on showcasing the natural sweetness and flavor of blueberries, resulting in a muffin that highlights the lusciousness of this beloved fruit.
10. Vegan Breakfast Recipes with Blueberries: Start your day off right with a batch of these vegan blueberry muffins. They make a delightful addition to your breakfast routine, providing a burst of fruity goodness to kickstart your morning.
Get ready to savor the delectable taste, healthiness, and sheer joy that comes with indulging in our vegan blueberry muffins. These muffins are more than just a treat – they’re a delightful experience that will leave you craving for another batch. Enjoy the journey of baking and devouring these delightful muffins, knowing that they align with your vegan lifestyle and deliver on both taste and nutrition.
No one will ever guess that these heavenly mouthfuls are egg free and dairy free.
It’s no secret that I am a die hard cake fan…some might even call me obsessed. And with these delicious vegan blueberry muffins I get to eat them guilt free. They are a healthier version of regular muffins, and they’re all vegan, completely dairy free and if you want, yo can easily adapt them to make them gluten free too. It doesn’t get much better than that.
What’s great about these Amazing easy 1 bowl Blueberry Muffins
- Really easy 1 bowl recipe
- Simple and easy to make
- Great for meal prep – freeze any leftovers for later
- Can be gluten free – just use gluten free flour
What we’re working with to make the best dairy free blueberry muffins
1. All-Purpose Flour (2 cups): Provides structure and texture to the muffins, serving as the main dry ingredient. To make this recipe gluten-free you can use gluten-free flour to whip up your blueberry muffin batter.
2. Baking Powder (2 tsp): Acts as a leavening agent, helping the muffins rise and become light and fluffy.
3. Salt (¼ tsp): Enhances the flavors of the other ingredients and balances the sweetness.
4. Organic Pure Cane Sugar (¾ cup): Adds sweetness and helps to tenderize the muffins while providing a natural and preferred sugar option.
5. Almond Milk (1 cup): Serves as a liquid component to moisten the batter and create a tender texture. It also adds a subtle nutty flavor. You can substitute the almond milk with your favorite rich dairy-free milk – I’ve made these bakery-style muffins with cashew milk and vegan buttermilk and they turned out delicious and fluffy.
6. Canola Oil (⅓ cup): Provides moisture to the muffins, resulting in a soft and tender crumb. Alternatively, you can substitute canola oil with avocado oil or coconut oil. To make these muffins oil-free you can use a non-oil option and melt vegan butter.
7. Vanilla Extract (1 tsp): Adds a delightful aroma and enhances the overall flavor profile of the muffins.
8. Lemon Zest (Zest from ½ Lemon): Adds a bright and refreshing citrus flavor that complements the sweetness of the blueberries. Alternatively, you can use orange zest, or lime zest to add extra freshness.
9. Blueberries (2 cups): These delicious fruits are the star of the show, providing bursts of juicy sweetness and vibrant color to the muffins.
10. Extra Coarse Sugar (2 tbsp, optional): Sprinkling this sugar on top of each muffin before baking adds a delightful crunch and sweet sparkle to the muffin tops.
With these fantastic ingredients, you’ll be able to create mouthwatering vegan blueberry muffins that are tender, flavorful, and a true delight to enjoy. Happy baking!
Tips and Tricks for making the best Vegan Blueberry Muffins
1. Use fresh or frozen blueberries: Fresh blueberries provide the best flavor, but frozen blueberries work well too. If using frozen, do not thaw them before adding to the batter to make the best muffins.
2. Gently fold in the blueberries: When incorporating the blueberries into the batter, fold them in gently to avoid smashing or breaking them. This will help distribute them evenly throughout the muffins.
3. Do not overmix the batter: Overmixing can lead to dense muffins. Stir the batter until the dry ingredients are just combined with the wet ingredients. It’s okay if there are a few small lumps.
4. Use almond milk or preferred non-dairy milk: Almond milk adds a subtle nutty flavor that complements the blueberries. You can use any non-dairy milk of your choice, such as soy milk or oat milk.
5. Let the muffins cool before removing from the pan: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. This helps them set and prevents them from sticking to the pan.
Extra tips to make the best muffins
6. Store properly: Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe container or air-tight container bag for up to 3 months.
7. Experiment with add-ins: Feel free to add additional flavors or textures to your muffins. You can try adding chopped nuts, a pinch of cinnamon, or a drizzle of lemon glaze for extra zing.
8. Adjust sweetness to taste: If you prefer sweeter muffins, you can increase the amount of sugar slightly. Taste the batter before baking and adjust the sweetness to your liking.
By following these tips, you’ll be on your way to making delicious and fluffy vegan blueberry muffins. Enjoy the baking process and the delightful results!
Top baking tip
One of the most important factors to getting ligh and fluffy cakes is avoiding over mixing the batter. The more you mix the batter, the less effect the baking powder will have.
A few lumps in your batter is actually fine. It helps lock more air in the batter and gives you a ligther more fluffy end result, which is what we all want anyway.
Can I use a different type of flour?
Yes, you can. You can always replace the all-purpose flour with whole wheat flour, gluten free flour, or even use half all-purpose and half spelt flour.
If you want to make these muffins without oil, then you can substitute the canola oil with apple puré. It does change the taste quite a bit and give them that healthy no fat taste though.
Here’s some of my favorite variations:
- Use raspberries instead of blueberries
- Substitute blueberries with chocolate chips and make it a chocolate chip muffin. Yum
- Add chopped nuts instead of blueberries
- Make them healthier by using whole wheat flour/spelt flour/all-purpose flour as your flour mix
- Switch out half of the canola oil with apple puré
So how are these Amazing 1 bowl Blueberry Muffins made? It’s very easy:
- How to make the best vegan blueberry muffins Instructions:
- 1. Preheat the oven to 350°F (175°C).
- 2. Line a standard muffin pan with liners and lightly spray them with oil to prevent sticking.
- 3. In a separate bowl, combine almond milk, lemon zest, and vanilla extract. Set aside.
- 4. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- 5. Add the almond milk mixture and canola oil to the dry ingredients. Gently stir until just combined, being careful not to overmix. A few small lumps in the batter are perfectly fine.
- 6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- 7. Carefully pour the batter into the prepared muffin tin, filling each liner until almost full. Top with a few extra blueberries and sprinkle a little bit of sugar on top of the muffins for added sweetness and presentation.
- 8. Bake the muffins for approximately 25 minutes or until they turn golden brown on top. To check for doneness, insert a toothpick into the center of a muffin – if it comes out clean, they’re done.
- 9. Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes before transferring them to a cooling rack to cool completely.
- 10. Serve and enjoy these delectable vegan blueberry muffins.
- 11. Store any leftover muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for later enjoyment.
- By following these instructions, you’ll have delicious vegan blueberry muffins that are sure to satisfy your cravings. Enjoy baking and savoring these delightful treats!
Streusel topping recipe for muffins
Streusel Topping Ingredients:
- 1/2 cup (65g) all-purpose flour – use a gluten-free flour blend for a gluten free vegan recipe
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (25g) light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup (55g) vegan butter or coconut oil, chilled and cubed (for vegan option)
- 1/4 cup (25g) chopped nuts (e.g., walnuts or pecans) (optional, for added crunch and flavor)
1. In a medium bowl, combine the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, and a pinch of salt.
2. Add the chilled vegan butter or coconut oil (if using the vegan option) to the dry mixture. Use a pastry cutter or your fingertips to mix the ingredients until the mixture resembles coarse crumbs. If you prefer, you can also add the chopped nuts to the mixture for additional texture and flavor.
3. Once the streusel topping is well combined, it’s ready to be sprinkled over your muffins before baking.
To use the streusel topping with muffins:
1. Prepare your favorite muffin batter according to the recipe.
2. After filling the muffin cups with the batter, generously sprinkle the streusel topping over the muffins, pressing it gently into the batter.
3. Bake the muffins as directed in your muffin recipe.
Enjoy your delicious streusel-topped muffins, and feel free to adjust the measurements or add other ingredients like oats or spices to suit your taste preferences!
Muffins vs cupcakes
Muffins and cupcakes may appear similar, but there are some key differences between them:
1. Texture: Muffins typically have a denser and more substantial texture compared to cupcakes. They are often more rustic and hearty, while cupcakes have a lighter and fluffier texture.
2. Sweetness: Cupcakes are generally sweeter than muffins. They often contain more sugar and are often topped with frosting or icing, adding to their overall sweetness. Muffins, on the other hand, are usually less sweet and can be enjoyed as a breakfast or snack option.
3. Ingredients: Cupcakes are traditionally made with ingredients like cake flour, butter, and refined sugar, resulting in a tender and delicate crumb. Muffins, on the other hand, often incorporate ingredients like whole wheat flour, oats, and fruits, making them a bit more nutritious and hearty.
4. Frosting: Cupcakes are commonly frosted with various types of frosting, such as buttercream or cream cheese frosting, which adds an extra layer of sweetness and decoration. Muffins are typically enjoyed without frosting, although some muffin recipes may include streusel toppings or glazes.
5. Occasions: Cupcakes are often associated with celebrations and special occasions, such as birthdays or parties. They are frequently served individually and can be beautifully decorated. Muffins, on the other hand, are more commonly enjoyed as a breakfast or snack option, suitable for everyday enjoyment.
While there are overlaps between muffins and cupcakes, understanding these distinctions can help you choose the right treat for the occasion or craving you have.
Strawberries vs blueberries
Strawberries and blueberries are both delicious and nutritious fruits, but they do have some differences:
Taste: Strawberries have a sweet and slightly tart flavor with a juicy and refreshing taste. Blueberries have a mildly sweet and tangy taste, often described as “bursting” with flavor. Blueberries can also have a subtle hint of tartness.
Color: Strawberries are typically bright red, although they can also be pink or even white. Blueberries, as the name suggests, are deep blue-purple in color with a slightly dusty appearance.
Texture: Strawberries have a soft and juicy texture with small seeds on the outer surface. Blueberries have a firm and smooth texture with tiny seeds contained within the fruit.
Uses: Strawberries are versatile and can be enjoyed fresh, in salads, as a topping for desserts, or used in jams, sauces, and baked goods. Blueberries are commonly eaten fresh, added to smoothies, used in baking (such as muffins, pies, and pancakes), or enjoyed in yogurt and cereal.
Nutritional Profile: Both strawberries and blueberries are rich in antioxidants, vitamins, and fiber. Strawberries are a good source of vitamin C and manganese, while blueberries are known for their high levels of antioxidants and vitamin K.
Ultimately, the choice between strawberries and blueberries often comes down to personal preference and the specific culinary application. They can be enjoyed separately or combined in various recipes to add a burst of fruity flavor to your dishes.
Baking time for mini muffins vs regular
The baking time for mini muffins is typically shorter than regular-sized muffins due to their smaller size. Here’s a general guideline for baking times:
– Baking Temperature: 350°F (175°C)
– Baking Time: 10 to 15 minutes
– Baking Temperature: 350°F (175°C)
– Baking Time: 18 to 22 minutes
Keep in mind that these are general guidelines, and actual baking times may vary based on your specific muffin recipe, your oven’s performance, and the size and thickness of the muffins. To ensure they are perfectly baked, always test for doneness using a toothpick inserted into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready to be taken out of the oven. Enjoy your muffins!
ww blueberry muffin recipe
You might be wondering “Would vegan blueberry muffins be a good weight watchers blueberry muffin recipe?”
Yes, vegan blueberry muffins can be a good option for a weight-conscious recipe, including those following the Weight Watchers program. Here are a few reasons why:
Lower in Fat: Vegan blueberry muffins typically use plant-based oils or fats instead of butter or other animal-based fats, which can help reduce the overall fat content of the muffins.
Reduced Calorie Content: By using ingredients like almond milk and reducing or omitting certain high-calorie ingredients, vegan blueberry muffins can have fewer calories compared to traditional muffin recipes.
Fiber-Rich: Vegan blueberry muffins often contain whole-grain flours and a good amount of fruit, such as blueberries. These ingredients contribute to a higher fiber content, which can help promote satiety and support weight management goals.
Reduced Added Sugars: Many vegan blueberry muffin recipes rely on the natural sweetness of the blueberries and other ingredients like ripe bananas or pureed dates instead of relying heavily on added sugars. This can be beneficial for those aiming to reduce their sugar intake.
While vegan blueberry muffins can be a healthier option compared to their non-vegan counterparts, it’s still important to consider portion sizes and the overall balance of your diet. Additionally, it’s always a good idea to consult with a healthcare professional or registered dietitian for personalized advice and guidance based on your specific dietary needs and weight loss goals.
How to store blueberry muffins
To store blueberry muffins and keep them fresh, follow these steps:
1. Allow the muffins to cool completely before storing them. This helps prevent moisture buildup and keeps the muffins from becoming soggy.
2. Place the muffins in an airtight container or a resealable plastic bag. Make sure the container is large enough to accommodate the muffins without squishing or deforming them.
3. If you have a lot of muffins, you can layer them with parchment paper or place them in individual muffin liners to prevent sticking.
4. Store the muffins at room temperature in a cool and dry place, such as a pantry or countertop. Avoid storing them in direct sunlight or near a heat source, as this can cause the muffins to dry out or spoil faster.
5. If you live in a humid climate or want to extend the shelf life of the muffins, you can store them in the refrigerator. However, keep in mind that refrigeration may slightly affect the texture and freshness of the muffins.
6. Blueberry muffins can be stored at room temperature for 2 to 3 days. If refrigerated, they can last up to 5 to 7 days. Beyond that, the muffins may start to lose their freshness and flavor.
7. If you want to enjoy the muffins for a longer period, you can freeze them. Wrap each muffin individually in plastic wrap or place them in a freezer bag. Frozen blueberry muffins can last for up to 2 to 3 months. When ready to eat, thaw the muffins at room temperature or reheat them in a microwave or oven.
Remember to check the muffins for any signs of spoilage or mold before consuming them. Enjoy your delicious blueberry muffins at their best by storing them properly!
How much cake batter per cupcake
The amount of cake batter per cupcake can vary depending on the size of the cupcake liners and the desired size of the cupcakes. As a general guideline, you can fill each cupcake liner about two-thirds (2/3) full with batter. This allows enough room for the batter to rise and create a nicely shaped cupcake without overflowing.
However, it’s always a good idea to refer to the specific recipe you are using, as it may provide more precise instructions on how much batter to use for each cupcake. Additionally, different recipes and cupcake sizes may require slight adjustments in the amount of batter used.
Remember to avoid overfilling the cupcake liners to prevent them from spilling over the sides while baking. It’s better to slightly underfill the liners than to overfill them.
Can you use frozen blueberries in muffins
Yes, you can use frozen blueberries in muffins. Frozen blueberries work well in baking, including muffins, as they retain their flavor and texture when properly handled. Here are a few tips for using frozen blueberries in muffins:
1. Do not thaw the blueberries: Use the frozen blueberries directly in the muffin batter without thawing them. Thawing can cause the berries to release excess moisture and result in a soggy texture.
2. Coat the blueberries in flour: Before adding the frozen blueberries to the muffin batter, toss them in a small amount of flour. This helps prevent the berries from sinking to the bottom of the muffins during baking.
3. Adjust the baking time: When using frozen blueberries, you may need to slightly increase the baking time to ensure the muffins are fully cooked. Keep an eye on the muffins and use a toothpick or skewer to test for doneness.
4. Avoid overmixing: When incorporating the blueberries into the muffin batter, be gentle and avoid overmixing. This helps prevent the blueberries from breaking and bleeding their color into the batter.
By following these tips, you can enjoy delicious and moist blueberry muffins using frozen blueberries.
FAQs – vegan Blueberry muffins
Yes, you can experiment with different flours like whole wheat flour or gluten-free flour blends. Keep in mind that the texture and taste may vary slightly.
Yes, you can use other neutral-tasting oils such as vegetable oil or melted coconut oil as a substitute for canola oil.
Absolutely! You can use other sweeteners like coconut sugar, maple syrup, or agave nectar. Just keep in mind that it may affect the taste and texture of the muffins slightly.
To prevent the blueberries from sinking, you can lightly toss them in flour before folding them into the batter. This helps to coat them and prevent them from sinking to the bottom.
Blueberry muffins variation FAQs
Yes, fresh blueberries work perfectly fine in this recipe. They may provide a slightly different texture and burst of flavor compared to frozen blueberries.
Yes, you can try using a gluten-free all-purpose flour blend as a substitute for regular all-purpose flour. Just make sure it is labeled as gluten-free and follow the instructions on the packaging.
Absolutely! Feel free to experiment with additional fruits like raspberries or strawberries, or add chopped nuts, shredded coconut, or lemon zest for extra flavor and texture.
If you don’t have a muffin pan, you can use silicone muffin cups or line a baking sheet with parchment paper and create free-form muffins. Just keep in mind that the shape and appearance may differ slightly.
Pets and blueberry muffins
While blueberries are generally safe for dogs to eat in moderation, blueberry muffins may not be the best treat for them. Most commercially prepared blueberry muffins contain ingredients like sugar, butter, and sometimes even chocolate or other harmful additives, which are not suitable for dogs.
The main concerns with feeding dogs blueberry muffins are the potential high sugar content, which can lead to obesity and dental issues, and the added ingredients that can be toxic to dogs.
If you want to share blueberries with your dog, offer them fresh, plain blueberries in small quantities as an occasional treat. Always consult with your veterinarian before introducing any new foods to your dog’s diet to ensure they are safe and suitable for your pet’s individual health needs.
Are you looking for more delicious vegan baking recipes? You might like some of these:
- Vegan blueberry cookies
- Delicious vegan chocolate chip cookies
- Vegan pretzels
- No bake vegan cheesecake
- Vegan berry cake
- The best vegan brownies recipe
DID YOU MAKE THIS RECIPE?
Please leave us a review in the comments below and let us know how they turned out 🙂
Amazing easy 1 bowl Blueberry Muffins
- 2 cups (250 grams) All Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- ¾ cup (150 grams) Organic pure cane sugar or your preferred sugar
- 1 cup (240 milliliters) Almond Milk
- ⅓ cup (80 milliliters) Canola Oil or avocado oil or coconut oil
- 1 tsp Vanilla Extract
- Zest from ½ Lemon
- 2 cups (300 grams) Blueberries Fresh or frozen – use less blueberries if you don't like a LOT of berries
- 2 tbsp Extra course sugar for sprinkling on top Optional
- Preheat the oven to 350F.
- Line a standard muffin pan with liners and spray them lightly with oil.
- Combine almond milk, lemon zest and vanilla extract and set aside.
- In a large mixing bowl, mix together all the dry ingredients: flour, sugar, baking powder and salt.
- Next, add the almond milk mixture and canola oil. Stir gently together and be careful not to overmix. A few small lumps are fine.
- Add the blueberries and gently fold them in. Carefully pour the batter into the muffin pan until they are almost full. Top with a few extra blueberries and sprinkle a little sugar on top.
- Bake the muffins for around 25 minutes or until they are golden brown on top. Test with a toothpick to see if they are done (insert a toothpick in the muffins – once it comes out clean they are done).
- Take the muffins out of the oven and let them cool 5-10 minutes in the pan before removing them. Let them cool on a cooling rack. Serve and enjoy. You can store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for later.
Recipe originally published September 29, 2019
Recipe updated July 29, 2023
Want more vegan cakes?
Try these recipes: