Easy Vegan Blueberry Muffins Recipe

Who loves Blueberry Muffins? This Vegan Blueberry Muffins recipe is amazing. If you love light, fluffy muffins that are just bursting with delicious blueberries then these are definitely for you. Enjoy them as a mid-morning snack, as dessert or as a late afternoon treat. They take just 30 minutes to create and don’t involve any bananas …. Want to know how?

This vegan Blueberry Muffins recipe is simplicity itself to make. These fruity muffins are light and fluffy with delicious blueberries hidden inside. You won’t be disappointed.

Features of this Vegan Blueberry Muffin Recipe

These fruity muffins are really quick and easy to make. They’re light and airy and need very little work on your part. The rise depends on the reaction of the sodium bicarbonate aka baking soda or bread soda, with the milk (non-dairy or dairy) and lemon juice. I generally use oat milk when I make these muffins. Please read the notes below.

Can I use this recipe with other fruit?

Yes, absolutely if you don’t have any blueberries at hand then you can substitute fruits such as raspberries, blackberries or currants (blackcurrants, red currants etc) in their place. I have also used sultanas, chopped dried apricots and raisins in this recipe before with just as much success. So be adventurous and try a few different things.

You may leave the fruit out altogether and add a teaspoon of vanilla instead to make Vanilla muffins… these are wonderful iced with butter cream.

Should I use fresh or frozen fruit?

Frozen or fresh fruit both work fine. I’ve used frozen blueberries in this batch as they were all I could get at the time. The thing you have to watch with frozen fruit is that will readily ‘bleed’ their colour into the batter. Sometimes that’s a good thing… sometimes not so much. So, if you’re using frozen fruit as I did here, then try to mix them into the batter just enough to combine them.

If you use frozen fruit they may also need a few minutes more to bake.

Baking vegan blueberry muffins

Once you’ve made your muffin batter, spoon it carefully into your waiting, lined muffin tin.

Pop the muffin tray into a pre-heated oven on the middle shelf. Cook them for fifteen minutes and then test them for ‘doneness’ with a skewer or toothpick. If the skewer comes out clean they’re done, if not then put them quickly and gently back into the oven and test again in another five minutes.

Once you’re happy that they’re cooked to perfection, take them out and leave on a cooling rack. Dust the cooled vegan Bluberry Muffins with icing sugar, standback and admire your work.

Variations on the basic vegan Blueberry Muffins recipe

You may make a few changes to this basic recipe. Substitute other soft fruits for the blueberries; raspberries or blackberries for example. Frozen and fresh fruit both work but if you use frozen fruit you may need to bake the muffins for a little longer.

You may leave out the fruit altogether and turn these into a vanilla muffin, which is also quite delicious. If you want a fancier look to your muffin you could also add a little icing for decoration rather than just a dusting of icing sugar.

Tips for success

• Allow the non-dairy milk and the lemon juice a few minutes to mingle and interact.
• Avoid overfilling the muffin cups with batter, 3/4 full is enough. Much more than this and they’ll cook over the edge of the muffin cups and although they’ll taste amazing, I don’t think they look quite so pretty.
• To help to fill the muffin cups without drips and spills, I usually decant the batter into a jug and then fill the cups pouring from that. It helps me to be tidy.
• Don’t be tempted to overmix the batter, just combined is enough, this will keep the muffins light and airy.
• Check the little cakes are cooked all the way through. Use a skewer or a toothpick so that you do not spoil the tops of the cakes. Insert it into the muffin and if it comes out clean it’s done. If it doesn’t then put it back into the oven for a few more minutes and check again.

Storing the Blueberry Muffins

Store these muffins for up to 4 days in an airtight container. They’ll also freeze well for up to 2 months in a suitable container. To eat, thaw out on the countertop. They’ll benefit from being heated through before eating.

I’d send you a cup of coffee to go with your vegan blueberry muffin … but sadly the internet isn’t that clever yet… give it a decade or so!

I really hope that you enjoy them and as always I’d love it if you’d let me know what you think.

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