Amazing 1 bowl vegan blueberry muffins

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Get ready for these easy Amazing 1 bowl vegan blueberry muffuns – fluffy, spongy and packed with blueberries these healthy vegan muffins are a real crowdpleaser. Super easy to make requiring only 7 ingredients and made in 1 bowl.

No one will ever guess that these heavenly mouthfulls 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

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.

Variations

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:

  • 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.

Amazing easy 1 bowl Blueberry Muffins

Get ready for these Amazing easy 1 bowl vegan blueberry muffuns – fluffy, spongy and packed with blueberries these healthy vegan muffins are a real crowdpleaser. Super easy to make requiring only 7 ingredients and made in 1 bowl.
Course Dessert
Cuisine American
Keyword muffins, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Simone -Munchyesta.com

Ingredients

  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • ¾ cup Organic pure cane sugar or your preferred sugar
  • 1 cup Almond Milk
  • cup Canola Oil
  • 1 tsp Vanilla Extract
  • Zest from ½ Lemon
  • 2 cups Blueberries Fresh or frozen
  • 2 tbsp Extra course sugar for sprinkling on top Optional

Instructions

  • 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.

Want more vegan cakes?

Try these recipes:

Vegan Berry Summer Cake

Vegan blueberry cupcakes

6 Comments

  1. Great Vegan Recipe, this ones a keeper!
    Fluffy inside, crispy outside.
    substituted w/coconut oil instead of canola oil, it was fine.

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