Vegan Blueberry Muffins

Close up of a stack of 3 blueberry muffins on a piece of parchment paper with other muffins and a bowl of blueberries in the background.

These vegan blueberry muffins are easy to make, loaded with blueberries and make the perfect snack or dessert.

Course Dessert, Snack

Cuisine Vegan

Keyword Vegan blueberry muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 196kcal

Equipment

Ingredients

1 cup plant-based milk (I use soy milk)
1 teaspoon apple cider vinegar (or white vinegar)
¾ cup granulated sugar (145 g)
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 cup all-purpose flour (260 g)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
1 ½ cups blueberries (200 g fresh or frozen)

Instructions

Step 1: Whisk Wet Ingredients

Preheat your oven to 350 °F.
Add the plant-based milk and apple cider vinegar to a large mixing bowl. Whisk to combine and let this mixture sit for a minute.
1 cup plant-based milk, 1 teaspoon apple cider vinegar
Next, whisk in the granulated sugar, vegetable oil and vanilla extract. Mix until well combined.
¾ cup granulated sugar, ⅓ cup vegetable oil, 1 teaspoon vanilla extract

Step 2: Stir in Dry Ingredients

Add the all-purpose flour, baking powder and baking soda to your mixing bowl along with a pinch of salt.
2 cup all-purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, pinch of salt
Stir this mixture with a large spoon until it’s mostly combined, but there’s still some clumps left.
Add blueberries to the batter and mix until just combined. This means until there are no large or dry clumps in the batter (small clumps that don’t easily break apart are fine). Don’t over-mix.
1 ½ cups blueberries

Step 3: Bake

Prepare a 12-slot muffin tray by lining it with silicone or paper muffin liners.
Evenly scoop the batter into all 12 slots.
Bake the muffins in an oven preheated to 350 °F for 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean.
If using frozen berries, bake time can increase by up to 10-15 minutes.
Once cooked, remove from your oven and let sit for a few minutes. Carefully remove the muffins and place onto a wire cooling rack. If using silicone muffin liners, it’s best to remove these now, otherwise the edges of the muffin tend to become soggy.
Fully cool your muffins before storing in an airtight container and refrigerating for up to 5 days.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition