vegan blueberry muffins

These vegan blueberry oatmeal muffins are easy to make and are the perfect on the go snack. They're made with simple every day ingredients and come together in under 30 minutes!

Vegan Blueberry Oatmeal Muffins

granulated cane sugar or light brown sugar

maple syrup

apple sauce

oil (I used avocado oil)

non-dairy milk

tsp vanilla extract

apple cider vinegar

flax egg

quick oats

flour

tsp baking soda

tsp baking powder

tsp salt

cinnamon

blueberries

preheat

Preheat the oven to 425 degrees Fahrenheit. 

whisk flax

Whisk together the 1 tbsp ground flax seeds plus 2.5 tbsp of water in a small bowl and set aside. If you are not vegan, just sub for a real egg, this recipe works really well either way!

mix wet ingredients

In a large bowl, whisk together all wet ingredients including the flax egg once thickened. 

whisk dry

In a separate bowl, whisk together all dry ingredients aside from the blueberries. 

combine wet and dry

Combine the wet with the dry and mix together with a wooden spoon until a batter forms. It should be on the thicker side. 

add berries

Fold in the blueberries and mix until evenly incorporated. 

scoop

Use a medium cookie scoop, spoon, or 2 tbsp and add the batter to a lined muffin tray. You want to fill them up nearly all the way. I fill them about 3/4 of the way and then use any extra batter in ones that aren&#039;t as full. Top with additional blueberries and a sprinkle of sugar if desired. 

bake

Bake at 425 for 2 minutes, lower the oven to 350 degrees and bake for an additional 18-22 minutes. The higher initial temperature will help the muffins rise properly without drying them out. The tops should be slightly golden brown and a toothpick should come out clean when they are done. It's ok if there are a few crumbs on the toothpick, as long as it's not really wet. 

cool

Remove from the oven and let cool as is for about 10 minutes, then remove from the muffin tray to finish cooling. 

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Tbsp flaxseed meal

water ((to make flax eggs*))

plain unsweetened dairy-free milk ((we used almond))

lemon juice

sugar

vegan butter ((we like Miyoko’s or Earth Balance))

½ tsp vanilla extract

almond flour

potato starch ((NOT potato flour))

brown rice flour

tsp sea salt

blueberries ((DIVIDED))

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).

In a medium mixing bowl, prepare the flax eggs by combining flaxseed meal and water, and set aside to gel for 5 minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and set aside to curdle.

Add the sugar to the flax eggs and use a hand mixer to beat briefly to combine. Then add the melted butter and vanilla and mix again. Add the milk/lemon mixture and mix once more to combine.

Add the almond flour to the liquid ingredients and mix again using the hand mixer, then add all remaining ingredients except the blueberries, and mix one final time. The mixture should be thick yet fluffy. Before adding the blueberries, place a small amount of plain batter in the bottom of each muffin tin (~2 tsp) and spread it out. This will help prevent the blueberries from sinking to the bottom and making your muffins soggy!

Once all your muffin tins have batter on the bottom, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries aside for the tops of the muffins. Gently fold and mix the batter to evenly distribute the blueberries.

Evenly divide the remaining batter between the muffin tins, and then top the muffins with the remaining 1/4 cup (40 g) of blueberries, pressing them into the top of each muffin so they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a sweet and sparkly topping!

Bake for 28-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs, and the tops are lightly golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.

Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.

https://www.youtube.com/watch?v=rarkTEI6XKw

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

Full Recipe: https://minimalistbaker.com/1-bowl-gluten-free-vegan-blueberry-muffins/
 
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1-Bowl Gluten-Free Blueberry Muffins (Vegan) | Minimalist Baker Recipes

These bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make GF.

Vegan Blueberry Muffins

(227 grams) fresh blueberries* ((about 1 ½ cups))

flaxseed meal

(300 mL) oat milk

medium lemon, (zested + 1 tablespoon juice)

baking powder

baking soda

fine sea salt

nutmeg

(100 grams) organic cane sugar

(38 grams) loosely packed organic brown sugar

neutral-flavored oil ((sunflower oil, avocado oil, canola oil, etc.))

vanilla extract

almond extract ((or

(37 grams) walnuts, finely chopped

(52 grams) organic brown sugar

lemon, (zested)

sea salt

Wash and dry your blueberries in a towel. You want them to be dry before using.

Preheat the oven to 425ºF/218ºC. Grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray--be generous to avoid sticking.***

In a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside for 10 to 15 minutes to gel up.

Zest the lemon and set the zest aside for step 6. Juice the lemon and add one tablespoon of juice to the oat milk (&quot;buttermilk&quot;). Stir and set aside for 5 to 10 minutes.

Make the Walnut Crumble: In a small bowl, mix the finely chopped walnuts, brown sugar, zest of 1 lemon, and pinch of salt until well combined.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and the 1/4 cup brown sugar.In a large bowl, whisk together the wet ingredients: buttermilk, lemon zest, prepared flax eggs, oil, melted butter, vanilla, and almond extract. Add the dry ingredients to the wet, using a silicone spatula or wooden spoon and stir until just combined, but do not over mix.****Do not mix in the blueberries at this point.

Drop a heaping tablespoonful of the batter into the bottom of each muffin cup, making sure to cover the bottom of the tin. You&#39;ll only add roughly half of the batter to the muffin tins at this time.

Now, add the blueberries to the remaining batter in the bowl and use a silicone spatula to gently fold them in. Divide the blueberry muffin batter evenly into the muffin cups, filling to the top. Sprinkle the Walnut Crumble evenly over each muffin.

Bake at 425ºF/218ºC for 6 minutes, or until muffins have risen nicely. Then, without opening the oven door, reduce the heat to 350ºF/175ºC. Bake for another 16 to 18 minutes, or until a toothpick comes out clean or with a few crumbs.

Transfer to a cooling rack and cool for 20 minutes. Use a small offset spatula or butter knife to loosen the muffins. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.

The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They&#039;re fuss-free, easy to make and come together in one bowl! They&#039;re also gluten-free, refined sugar free and healthy enough for breakfast.

Vegan Blueberry Muffins (Gluten-Free)

60 g coconut oil ((or sub olive or vegetable oil))

200 ml unsweetened almond milk

lemon juice (*)

maple syrup ((or sub any other sweetener))

salt

150 g ground almonds (almond meal) (**)

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

g blueberries

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.

Sift in the flour, baking powder and bicarbonate of soda.

Mix well, adding a tiny splash more milk if it’s looking too dry.

Add the fresh blueberries and fold in gently, to make sure you don’t crush them.

Transfer the mixture between muffin cases in a muffin tin.

Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.

Tastes best when fresh, but keeps covered in the fridge for up to a few days.

https://www.youtube.com/watch?v=ybhgL4w6UmA

These Gluten-Free Vegan Blueberry Muffins are moist, light, fluffy, and packed full of sweet, juicy blueberries. They’re fuss-free, easy to make and come together in one bowl! 
Full recipe: https://www.rhiansrecipes.com/gluten-free-vegan-blueberry-muffins/

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Gluten-Free Vegan Blueberry Muffins

These light and fluffy Lemon Blueberry Muffins are the perfect balance of tart and sweet. A delicious springtime recipe! Oil-free &amp; Refined Sugar-Free.

Lemon Blueberry Muffins

(200 g) oat flour,* gluten-free if necessary

(90 g) blanched almond flour

(32 g) arrowroot powder, divided

(135 g) unsweetened applesauce

(120 ml) non-dairy milk (homemade

(115 g) coconut sugar

(60 ml) freshly squeezed lemon juice

lemon

(340 g) fresh or frozen* blueberries

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin.

Dry Ingredients

add the oat flour, almond flour, 3 tablespoons of arrowroot powder, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined, then set aside.

Wet Ingredients

in a smaller, separate bowl, mix the applesauce, coconut sugar, non-dairy milk, lemon juice, lemon zest, and vanilla together until evenly combined. In another small bowl, mix the fresh or frozen blueberries and remaining tablespoon of arrowroot powder together, until the berries are evenly coated &#8211; this prevents the berries from falling to the bottom of the batter. Add the wet ingredients to the dry ingredients; Once they are evenly combined, fold in the blueberries.

Bake

Moving quickly, evenly divide the muffin batter between the muffin tins; they should be almost filled to the top. Place the muffin tin in the middle rack of the oven and bake for 22 to 25 minutes, until the tops of the muffins are golden brown.

Cool

Remove the muffins from the oven and let sit on the counter for 3 minutes, then use a butter knife to carefully transfer each muffin to a baking rack to cool completely. Serve as desired; leftovers will last covered at room temperature for up to 5 days, or can be frozen for up to 2 months.

Hi Caitlin. These are so good and light. My 10 year likes then and I really enjoy them with a cup of coffee or tea. Nice and light. Thanks!!

Made these for the second time today.   They are delicious.  Thank you

The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level. 

soy milk

all-purpose flour

+ 2tbsp. granulated sugar

¼ cup + 2 tbsp. canola oil

Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Remove from heat and allow muffins to cool before removing from pan.

https://www.youtube.com/watch?v=mxk0oL-eUzY

The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level.

Get the full recipe here: https://www.mydarlingvegan.com/vegan-blueberry-muffins/

Vegan blueberry muffins which are fluffy, moist and better than your local bakery! Made with just 7 ingredients, 1 bowl and loads of blueberries.

(150 grams) granulated sugar (light brown sugar or coconut sugar)

lemon zest (optional)

cinnamon (optional)

(250 grams) dairy-free milk (room temperature (note 2 for lemon blueberry muffins))

apple cider vinegar (optional)

(260 grams) fresh

raw demerara sugar

Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with muffin liners (note 4 for jumbo muffins).

Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps and the ingredients are well combined.

Add all of the wet ingredients to the bowl (except the blueberries) and mix until just combined. Add most of the blueberries to the muffin batter (reserve a handful for the topping). Use a spatula or spoon to carefully fold through.

Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.

Making the blueberry muffin batter:

Optional: Scatter the remaining blueberries and raw demerara sugar on top.

Bake the muffins in the oven for around 25 minutes if you used fresh blueberries or 30 minutes if you used frozen blueberries. If you insert a toothpick into a muffin, there shouldn&#39;t be any wet batter on it, though some crumbs are fine (note 5).

Cool the muffins in their tray for 10 minutes then allow then to cool on a wire rack. Sprinkle extra demerara on top if desired.

Enjoy the muffins warm with vegan butter or at room temperature! Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy sugar topping will soften after 1 day.

Decorating and baking the blueberry muffins:

Made this gluten free and the result was incredible ! Did the almond flour and GF flour added xanthan gum as flour blend did not have it . So good . Keep the recipes coming please !

These muffins are SO good oh my goodness. They are soft and the crumb on top is so delicious!!

This is my go-to blueberry muffin recipe. So yummy and easy! I’m trying them with crumble today. I’m excited to try them!

These were great! I used spelt flour instead and they were very fluffy. 

I made these muffins yesterday, using fresh blueberries. They are delicious and taste so healthy and good.

Delicious,  just made these today. Really nice and not too sweet. Thank you.

https://content.jwplatform.com/videos/zqbaBDCB.mp4

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The most viewed vegan blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine