Vegan blueberry muffins are perfectly fluffy and full of the juiciest blueberries! Made with olive oil, whole wheat flour, and comes together in no time.
Blueberry muffins are one of the most basic of breakfast pastries, right? I have to admit that I usually don’t go for them in a bakery, because they are usually too dry or crumbly or sliiiiightly underbaked so they are just a little doughy in the middle and that is not for me. These are the best in between, with the best fluffy muffin batter that is still deliciously perfect while being able to hold up to a generous pat of butter.
How to make vegan blueberry muffins
Making your vegan blueberry muffins is so easy! Make sure you have a muffin tin greased lightly and set aside.
- Start your batter by whisking together your dry ingredients (flour, baking soda, baking powder, etc.) in a large bowl.
- Whisking allows you to aerate the dry ingredients and make sure there are no chunks of ingredient that won’t get properly mixed. Set aside.
- In another large bowl, whisk together the wet ingredients (olive oil, milk, etc.) with the sugar until smooth. Mixing the wet ingredients separately from the dry allows you to get everything smooth before mixing your batter together.
- Next, add the dry ingredients to the wet and whisk together until just combined. Using a whisk vs. a spoon allows you to get all of the lumps out of the muffin batter!
- Add your blueberries to your vegan blueberry muffin batter, fresh or frozen is fine, and carefully fold them in with a spatula. Using a spatula allows you to prevent overmixing the batter and doesn’t squish your blueberries.
- After the batter is made, use a small measuring cup to spoon the batter into your greased muffin tin.
- Fill the tins only ½-¾ of the way full, since filling them up to the top won’t allow them to rise properly and will result in flat, dense muffins.
Can you freeze blueberry muffins?
Yes! Vegan blueberry muffins are actually super easy to freeze and thaw so beautifully. To freeze muffins, wait until they are completely cooled and then place them in a large plastic bag.
Try to squeeze out as much air as possible without squishing the muffins and place into the freezer.
To thaw frozen muffins, take them out and let them sit at room temperature for a few hours or remove frozen muffin and microwave for about 1 minute to warm up.
If you go the microwave route, the time will vary with you microwave but around 1 minute is enough to thaw the muffin without overcooking it.
To reheat frozen muffins without a microwave, preheat your oven to 300 degrees F. Place your muffins on a large baking sheet and heat them for 5-7 minutes, until warm.
Can I use frozen blueberries for muffins?
Yes! Fresh or frozen blueberries work fine for this vegan blueberry muffin recipe.
Beware that sometimes frozen blueberries add more moisture to the batter, so they may bleed and make your muffins blue-ish or a little bit denser.
Why didn’t my muffins rise?
There can be a multitude of reasons why your muffins didn’t rise, let’s go over each of them!
- Improper oven temperature: I highly advise buying yourself an oven thermometer that can be kept in your oven at all times. This ensures that your oven bakes at an accurate temperature and isn’t calibrated incorrectly.
- Too much batter: Make sure you aren’t filling your muffin cups all the way to the top! It’s tempting to do this, but almost always results in not giving your muffins room to rise. They will most likely come out flat and without those perfect little muffin top domes. Only fill the cups ½-¾ of the way with batter.
- Too much baking powder or baking soda: Make sure you only make the recipe as written if you want to guarantee it works! Using too much leavener can result in muffins that rise too quickly, then fall. These make flat, sad muffins!
What recipes can I make with blueberries?
Have leftover blueberries from making muffins? Here are a few more recipes:
- Vegan Blueberry Ginger Danishes
- Vegan Blueberry Crisp Bars
- Blueberry Cheesecake Popsicles
- Boozy Blueberry Bourbon Smoothie
- Blueberry and Granola Breakfast Popsicles
Vegan Blueberry Muffins
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Vegan blueberry muffins are perfectly fluffy and full of the juiciest blueberries! Made with olive oil, whole wheat flour, and comes together in no time.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ⅔ cup firmly packed brown sugar
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 1 cup non-dairy milk
- 6 tablespoons olive oil
- 1 tablespoon orange zest
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 400 degrees F. Grease a muffin tin and set aside.
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In a large bowl, whisk together the cups flour,baking powder, baking soda, salt, and nutmeg. Set aside.
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In a medium bowl, whisk together the brown sugar, ground flax seed, water, milk, olive oil, and orange zest.
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Add your brown sugar mixture to the flour mixture and whisk until batter comes together and there are no chunks of flour remaining.
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Add your blueberries to the batter and mix in with a spatula. Make sure not to overmix the batter.
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Using a small measuring cup, scoop the batter into the muffin tin cups. Make sure you’re only filling the muffin cups ½-¾ of the way full.
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Sprinkle the granulated sugar evenly over the tops of the muffins.
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Bake for 16-18 minutes, until the muffins are golden brown and spring back when lightly touched. You can also test the doneness of the muffins by inserting a clean knife into the center of the muffin and seeing if it comes out clean.
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