Vegan Blueberry Muffins
Author:Quick and easy Vegan Blueberry Muffins. Made in one bowl, these bakery-style muffins are soft and fluffy, bursting with jammy, juicy blueberries, and have big, beautifully domed tops!
Ingredients
- 2½ cups (312 grams) all-purpose flour, (or spelt/whole wheat/GF blend)
- 1 cup (200 grams) sugar, cane, white or light brown (plus a little more for sprinkling)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup + 1 tablespoon (255 ml) dairy-free milk, unsweetened & unflavoured
- ½ cup (120 ml) oil, any neutral oil such as canola, vegetable, avocado, light olive, or sunflower (see FAQs for oil-free tip)
- 1 tablespoon vanilla extract
- 1⅓ cups (166 grams) fresh or frozen blueberries, plus a handful for decorating the tops. If using frozen blueberries, don't defrost them.
OPTIONAL
- 4 tablespoons blueberry jam
- AND/OR 1 batch vegan streusel, (make this before starting the muffins & refrigerate)
INSTRUCTIONS
- Preheat the oven to 425°F (218 °C) with a shelf ready just above the middle. Line 12 wells of a muffin pan with muffin liners.
- To a large bowl, add the flour, sugar, baking powder and salt. Whisk them together.
- Make a well in the centre of the flour mixture and add the milk, oil and vanilla.
- Mix together gently until just combined, then add the blueberries and fold them through. The batter is supposed to be thick.
- Divide the mixture evenly between the muffin wells, filling them just shy of the top.
- If using the optional blueberry jam, drop about a teaspoonful on the top of each muffin and swirl it in with the tip of a sharp knife or a toothpick.
- Top each muffin with a few blueberries and a generous sprinkle of sugar, and/or some vegan streusel, then place in the oven.
- Immediately set a timer for 5 minutes. After that time is up, turn the oven down to 375 °F (190 °C) (don't open the oven door) and cook for another 18 to 20 minutes, or until the muffins are golden, well risen, and a toothpick or sharp knife inserted comes out clean, except for maybe a little blueberry juice. If you are using a dark muffin pan, they might be ready a few minutes earlier.
- Place the pan on a wire rack and leave for 10 minutes before carefully removing the muffins and letting them cool completely on the wire rack.
NOTES
Allow the muffins to cool completely, then transfer them to an airtight container with some paper towels underneath and on top. The paper towels help absorb any moisture. They can also be frozen for up to 3 months.
NUTRITION
Serving: 1muffin | Calories: 267kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 171mg | Fiber: 1g | Sugar: 18g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
