There’s something truly magical about biting into a warm, fresh muffin, and these vegan blueberry muffins are no exception! I mean, who doesn’t love the burst of juicy blueberries combined with that soft, moist texture? These muffins are not just delicious, but they’re also easy to whip up for breakfast or a delightful snack anytime. Trust me, once you try them, you’ll be hooked! The sweet aroma of maple syrup and coconut oil wafting through your kitchen is simply irresistible. Plus, since they’re vegan, they’re a guilt-free treat that everyone can enjoy. Let’s dive into making these scrumptious muffins that will brighten your day!
Ingredients List
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
How to Prepare Vegan Blueberry Muffins
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your muffins bake evenly and rise beautifully. While your oven is warming up, you can get everything else ready!
Mix the Dry Ingredients
In a large mixing bowl, combine your all-purpose flour, whole wheat flour, baking powder, and salt. Give it a good whisk to make sure everything’s well-mixed. This helps the baking powder distribute evenly, which is key for those lovely fluffy muffins!
Combine the Wet Ingredients
In another bowl, it’s time to mix up the wet ingredients: pour in the almond milk, maple syrup, and melted coconut oil. I love using a whisk here to really blend everything together until it’s nice and smooth. You want that sweet maple goodness to shine through!
Combine Wet and Dry Ingredients
Now, it’s time to bring the wet and dry ingredients together. Pour the wet mixture into the dry ingredients, and gently stir until just combined. Seriously, don’t over-mix! A few lumps are totally okay—over-mixing can make your muffins tough, and we want them to be soft and tender.
Fold in the Blueberries
This is one of my favorite parts! Gently fold in those beautiful fresh blueberries. Use a spatula and make sure to be careful so you don’t squish them. We want those juicy bursts of flavor in every bite! Just a few folds will do the trick.
Bake the Muffins
Now, scoop the batter into a greased muffin tin, filling each cup about 2/3 full. Pop them in the oven and bake for about 20-25 minutes. You’ll know they’re done when they’re golden on top and a toothpick inserted into the center comes out clean. Wow, that smell is going to be heavenly!
Cool Before Serving
Once they’re baked to perfection, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This little cooling time helps them set up nicely and makes sure they don’t turn gummy. Trust me, it’s worth the wait before you dive in!
Nutritional Information
Now, let’s talk about the nutritional goodness packed inside these delightful vegan blueberry muffins! Each muffin is approximately:
- Calories: 150
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Sugar: 8g
- Fiber: 2g
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 0mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But one thing’s for sure—these muffins are a deliciously healthy way to start your day or satisfy that sweet craving without any guilt!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 35 minutes!
- Made with wholesome ingredients that are good for you.
- Moist and fluffy texture that pairs perfectly with the sweet blueberries.
- Completely vegan, so everyone can enjoy these treats guilt-free!
- Perfect for breakfast or a delightful snack any time of the day.
- Simple enough for beginner bakers but impressive enough for guests.
- Customizable—switch up the berries or add nuts for a twist!
Tips for Success
Alright, let’s make sure your vegan blueberry muffins turn out absolutely perfect! Here are my top tips for baking success:
- Measure Accurately: Baking is a science, so be sure to measure your ingredients accurately! I recommend using a kitchen scale if you have one for the flours. It makes a huge difference in texture!
- Don’t Over-Mix: Remember, less is more when it comes to mixing. Over-mixing can lead to tough muffins, and we want them soft and fluffy! Just mix until you no longer see dry flour—those little lumps are totally fine.
- Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If you’re using frozen berries, don’t thaw them beforehand, or they can bleed into the batter and make it blue!
- Let Them Cool: Patience is key! Allow your muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents them from getting soggy.
- Experiment with Mix-Ins: Feel free to get creative! Add some chopped nuts, a sprinkle of cinnamon, or even some lemon zest for a delightful twist. The possibilities are endless!
With these tips in your back pocket, you’re all set to bake the best vegan blueberry muffins ever. Enjoy the process and, of course, the delicious results!
Variations
If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with these vegan blueberry muffins! Here are some of my favorites:
- Berry Medley: Swap out blueberries for a mix of other berries like raspberries, blackberries, or strawberries. Each berry brings its own unique flavor, and it’s a colorful twist!
- Nutty Delight: Add some chopped walnuts or pecans for a crunchy texture. Just fold them in along with the blueberries to give your muffins a delightful crunch!
- Spiced Up: Sprinkle in some cinnamon or nutmeg for a cozy, spiced flavor. It’s amazing how just a little spice can transform the muffins into something special, perfect for fall or winter!
- Chocolate Chip Bliss: Love chocolate? Toss in some vegan chocolate chips for a sweet surprise. The melty chocolate with the blueberries is a match made in heaven!
- Coconut Twist: If you’re a coconut fan, try adding shredded coconut to the batter for an extra layer of flavor. It pairs wonderfully with the blueberries and gives those muffins a tropical vibe!
- Citrus Zing: Incorporate some lemon or orange zest into the batter for a bright, zesty kick. The citrus will complement the sweetness of the blueberries beautifully.
Feel free to experiment with these variations and find your favorite combo! Baking is all about creativity, so let your taste buds guide you. Enjoy the delicious results!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious vegan blueberry muffins, you’ll want to know how to keep them fresh for later! Storing them properly is key to maintaining that lovely moist texture. Here’s what I do:
- Airtight Container: Store the muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and prevents them from drying out. If you’re like me and can’t resist them, they might not last that long!
- Refrigeration: If you want to keep them a bit longer, you can refrigerate them for up to a week. Just be aware that they might lose a little of their fluffiness, but they’ll still be tasty!
- Freezing: Want to save some for a later date? Go ahead and freeze them! Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, just pop one in the microwave or let it thaw overnight in the fridge!
For reheating, I love to warm them up in the microwave for about 15-20 seconds. This gives them that fresh-out-of-the-oven feel. If you prefer a crispy top, toss them in a preheated oven at 350°F (175°C) for about 5-10 minutes. Either way, they’ll be just as delicious as the day you baked them!
FAQ Section
Can I use frozen blueberries in these muffins? Absolutely! You can use frozen blueberries, but I recommend not thawing them first. This helps prevent the batter from turning blue and keeps those lovely bursts of berry flavor intact!
How do I make these muffins gluten-free? To make gluten-free vegan blueberry muffins, you can substitute the all-purpose and whole wheat flour with a 1:1 gluten-free baking blend. Just be sure to check that all your other ingredients are also gluten-free!
Can I replace the maple syrup with another sweetener? Yes! You can use agave nectar, coconut sugar, or even brown sugar as alternatives. Just keep in mind that the flavor might change slightly, but they’ll still be delicious!
How long do these muffins last? If stored in an airtight container, these muffins will stay fresh for up to 3 days at room temperature. You can also refrigerate them for about a week or freeze them for up to 2 months!
What can I add for extra flavor? There are so many delicious options! You can add a teaspoon of vanilla extract, a sprinkle of cinnamon, or even some lemon zest to brighten up the flavors. Get creative and make them your own!
For more delicious vegan recipes, check out this vegan upside-down apple cake recipe or this blueberry cream cheese coffee cake recipe!
Print
vegan blueberry muffins to Brighten Your Morning Bliss
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
These vegan blueberry muffins are moist and flavorful, perfect for breakfast or a snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flours, baking powder, and salt.
- In another bowl, combine almond milk, maple syrup, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased muffin tin.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let them cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Can substitute blueberries with other berries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan blueberry muffins