These vegan blueberry muffins are deliciously moist and fluffy and totally dairy free. They come together in under 15 minutes and can be made in one bowl.
I'm all about these perfectly moist vegan blueberry muffins for breakfast these days. Sometimes you just crave a classic treat like a blueberry muffin, and these tick all the boxes, plus they're totally egg and dairy free!
Loaded with juicy, healthy blueberries and perfectly moist without being too dense, these vegan blueberry muffins can be whipped up in about 30 minutes. Most of the ingredients are staples you'll already have on hand, and I guarantee you'll wonder why eggs were ever even necessary for making a light and fluffy muffin.
So, what are you waiting for, let's cook up your new favorite breakfast treat!
Vegan Blueberry Muffin Ingredients:
- Flour: I used all purpose flour, but these work equally well with gluten free flour.
- Blueberries: Fresh or frozen both work. If you choose frozen, defrost before using.
- Apple Cider Vinegar: Combines with the soy milk to make a vegan buttermilk. If you don't have apple cider vinegar, lemon juice will also work.
- Canola Oil: Choose a neutral cooking oil...I tested with olive oil, but could definitely taste the flavor, so switched over to canola oil and I was much happier with the results. You could also use melted and cooled coconut oil.
- Chia Seeds: This is your egg replacer. 1 tablespoon of chia seeds mixed with 3 tablespoon of warm water will create an egg like binder. Flax seed also works here.
- Soya Milk: Choose whichever plant based milk you like the best...I've also tested almond work, and it worked just as well.
- Sugar: I've used normal granulated sugar in this recipe, but coconut sugar would work as well.
- Baking Soda and Baking Powder: You need leavening agents in the right proportions, especially in vegan baking.
- Salt: A small amount really makes the flavors pop!
How to Make Vegan Blueberry Muffins:
These blueberry muffins are super easy to make! Here's what you need to do:
Preheat your oven to 350 degrees (75 degrees Celsius). Whenever you make vegan baked goods it's important that your oven is totally preheated. Don't just put the batter in when the light goes out, wait a few minutes to make sure the oven is totally hot.
First, prepare the chia seed "egg mixture" by mixing the chia seeds with three tablespoons of warm water. Set these aside to thicken and gel while you get on with preparing the other ingredients.
Next, put the soya milk and apple cider vinegar in a small bowl. The soya milk will start to curdle a bit, resulting in a yummy vegan buttermilk that will give these muffins a tangy flavor.
Sift your flour, baking soda, baking powder , salt and sugar into a medium sized bowl. Be sure to not skip this step. It's particularly important to make sure your ingredients are evenly mixed when baking vegan muffins or cakes.
Now, add the wet ingredients into the dry ingredients and stir gently. It's important to not overmix if you want your muffins to be light and fluffy.
Add your blueberries to the batter, reserving a few to put on the top of the muffins before they go into the oven. This ensures that the blueberries are evenly distributed throughout the muffins .
Fill your muffin cups about ¾ full. You should get 10-12 muffins depending on how high you fill the cups. I got 10 muffins.
Pop them in the oven and bake for 22-25 minutes. Don't be tempted to take them out early...if you take them out to soon, they may collapse in the middle. Wait until the tops are nicely browned and the muffins are fully risen.
- Can I use coconut sugar instead of granulated? Yes, you can!
- Can I substitute chocolate chips or other muffin ingredients for blueberries? Yes you can!
- How long can I store vegan blueberry muffins? About three days in an airtight container.
- Can I freeze these muffins? Yes, for up to two months!
Need some more yummy breakfast ideas? You might like:
Vegan Blueberry Muffins
- 1 tablespoon chia seeds
- 3 tablespoon warm water
- 1 cup soy milk (250 ml)
- 1 tablespoon apple cider vinegar
- 2 cups flour (280 grams)
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup canola oil
- 1 cup sugar (200 grams)
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat the oven to 350 degrees (175 celcius)
- Mix the chia seeds with 3 tablespoon of warm water and set aside.
- In a small bowl, Mix the soy milk with the apple cider vinegar and set aside.
- Sift the dry ingredients (flour, salt, sugar, baking powder, baking soda) into a large mixing bowl.
- Add the wet ingredient (soy milk/vinegar, chia seed mixture, vanilla and oil) to the dry ingredients. Stir gently making sure everything is well combined.
- Fold the blueberries into the mixture, setting aside a small handful to put on the tops of the muffins.
- Pour the mixture into an oiled muffin tin (or use cupcake liners) and bake for 22-25 minutes.
- Cool muffins in the pan for 5 minutes, and then remove from pan and cool on a cooling rack for 20 minutes.