Vegan Blueberry Muffins

Vegan Blueberry Muffins… because we all need a sweet way to start the weekend! They’re so much easier to make than you might think and most importantly, every bite is truly delicious! The sweet vanilla muffin holds in all those sweet blueberries that burst in the oven to give you the most delicious breakfast treat. If you love muffins for breakfast and you love fresh blueberries, then this is the recipe for you! Finish each of these simple, fresh, and moist muffin with a super simple glaze or even a drizzle of vegan honey.  Every last bite is SO. GOOD. Enjoy for breakfast, brunch, or as a quick snack. Bonus? These muffins are completely vegan!

→ This post is also available as a Web Story: Vegan Blueberry Muffins

About The Recipe

Happy Friday everyone!

Is there really anything better than a delicious muffin for breakfast? Especially when it’s something that everyone can eat! Honestly, you can’t even tell that these delicious blueberry muffins are vegan. They’re moist, sponge-y, perfectly sweet, and SO. GOOD.

These muffins are something a little bit different for us, but things are going to start to change here on the blog…

We decided to take a week or so break from working everyday on the blog because my mom and I were facing some serious burnout. We love the blog, we love sharing wonderful recipes with all of you, but sometimes it can get overwhelming. So, we took a step back for a bit.

During our break, we discovered that my mom is lactose intolerant with a sensitivity to eggs. She’s still trying to see if there’s anything else, but for now, this is what we’ve discovered…and as a baking blog, it’s kind of the last thing you want to hear.

Thankfully, we could adapt!

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We made these delicious Dark Chocolate Vegan Muffins last year, and with it finally being Spring, we thought it would be the perfect time to use the fresh blueberries we got at the store!

We actually tried a few different versions of these muffins, just to make sure we were sharing the best vegan blueberry muffins we could!

Equipment Needed

• Mixing Bowls
• Whisk
• Rubber Spatula
• Cupcake Pan
• Cupcake Liners
• Large Cookie Scoop

Ingredients

• All-Purpose Flour
• Sugar
• Baking Powder
• Salt
• Vegan Butter
• Vegan Eggs
• Vegetable Oil
• Non-Dairy Milk (we used oat milk)
• Vanilla Extract
• Blueberries

Instructions

In a large bowl, whisk together flour, sugar, salt, and baking powder.

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In a medium sized bowl, whisk together the oat milk, vegetable oil, vegan eggs, vegan butter, and vanilla.

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Pour the milk mixture into the dry ingredients and mix until well combined.

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Fold in the blueberries.

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Spoon blueberry muffin batter into lined cupcake pan and bake at 350 for 20 minutes, or until the muffins test done.

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Let cool slightly and enjoy!

Fresh or Frozen Blueberries?

The best thing about this recipe is you can actually use either one! Whatever you have access to will be great for this recipe.

What Is The Best Non-Dairy Milk To Use?

For this recipe, we used a less sweet oat milk. You could also use non-sweetened almond milk or even soy milk!

Which Vegan Egg To Use

Like I said earlier in the post, we did a few tests bakes for this recipe. One of which was to compare two different egg substitutes. Our powdered egg substitute made the muffins gummy and they had just an overall unpleasant texture.

Our favorite was the Just Egg! The muffins baked 10x better, were much fluffier, and more moist. It was everything you would look for in a perfect muffin!

So, it’s worth searching for, but if you really don’t have access to any, use your favorite vegan egg. Just be aware that it might bake slightly different.

How To Store

This recipe keeps in the freezer beautifully! It’s the best way to store these muffins. Just place in a freezer safe bag and they should keep for about 2-3 months. To reheat, just place in the microwave for a few seconds or set them out on the counter and allow them to come to room temperature.

Substitutions

• You can use your favorite non-dairy milk to bake with in this recipe, we personally preferred oat milk.
• Frozen blueberries can be used instead of fresh.

Expert Tips

• If you’re using fresh blueberries, make sure you check them! Pick out any that are molded, smushed, or dried out.
• The smaller the blueberries you have, the more blueberries the muffins will have!
• Fill each muffin cup to about ¾ of the way full.
• These muffins freeze really well!
• If using an egg replacer, follow instructions on package for 2 egg equivalent.
• Also, if you are using an egg replacer, increase the milk to 1 cup.

When you make these Vegan Blueberry Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.