Vegan Blueberry Muffins – Connoisseurus Veg

These vegan blueberry muffins are moist, tender, and full of juicy summer berries! Flavored with vanilla and just a touch of lemon, they are perfect for breakfast or a sweet snack!

I make a lot of cupcakes, and I’ve gotten to the point where I generally don’t follow any recipes anymore. do i know right Soup without a recipe? easy Cooking without a recipe? I never thought I would get there.

Muffins are pretty simple, though, and once you have an idea of ​​the ratio of basic ingredients like flour, liquid, yeast, etc., you can give them a little flair, at least whenever you’re looking for something quite simple .

It doesn’t get much simpler than blueberry muffins, so I thought it was time to have a recipe for some vegan blueberry muffins on this site.

Should be easy right? Well, for whatever reason, I worked my way through half a dozen failures before I got this one right.

It’s entirely possible that I’m a little pickier when it comes to blog recipes than I am when I’m whipping up a random batch of muffins for a snack at home. My husband wondered why at least two batches of muffins that came out of the kitchen in the last few weeks were unworthy.

The final batch of vegan blueberry muffins was perfect and pretty easy to throw together.

Let’s talk about the recipe!

Jump to:

Ingredients you will need

• All-purpose flour. I’ve also tried this recipe with spelled flour and wholemeal pastry flour, and both work well.
• granulated sugar Use organic sugar to keep the recipe vegan.
• Brown sugar. This has to be organic too!
• Copper powder
• Bicarbonate of sodium.
• Sal.
• Non-dairy milk. Almost any variety that is unsweetened and unflavored will work. Try soy milk, almond milk or cashew milk.
• Canola oil Feel free to substitute your favorite cooking oil. Coconut oil or vegetable oil will work great!
• Vanilla extract.
• Lemon juice Freshly squeezed juice is the best!
• Lemon zest.
• Fresh blueberries. Frozen blueberries can be substituted if fresh are not in season.

Tip: Make sure your ingredients are at room temperature before you start making the cupcakes.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Whisk together the dry ingredients in a large bowl: flour, sugar, brown sugar, baking powder, baking soda, and salt.
• Whisk together the milk, oil, vanilla, lemon juice, and lemon in a separate bowl, or better yet, a large liquid measuring cup.
• Add the wet ingredients to the dry ingredients. Stir it all up just until blended.

Tip: It’s always important when making muffins and quick breads that you don’t overmix the batter. Over mixing will cause your baked goods to come out tough.

• Fold the blueberries into your batter.

Tip: To fold means to use a spoon or large spatula to fold an ingredient into the batter, gently patting some of the batter over the additional ingredient (blueberries in this case) repeatedly until you have a relatively even mixture. This technique helps to avoid overmixing.

• Divide batter into paper lined muffin cups. You can make up to nine large cupcakes or up to 12 smaller cupcakes.
• Optionally, sprinkle a little sugar on top of each cupcake to create a sweet and slightly crunchy topping.

• Bake your vegan blueberry muffins to delicious, fluffy perfection.
• Place the muffin pan on a wire rack and let cool before removing from the pan.

Shelf life and storage

Vegan Blueberry Muffins will keep in a sealed container or bag at room temperature for up to 3 days, in the refrigerator for about 5 days, or in the freezer for 3 months.

Frequently asked questions

More vegan muffins

Do you like this recipe? If so, please stop by and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest, or Instagram, or subscribe to my newsletter for more recipes like this!