Go Back
Vegan Blueberry Muffins

Vegan Blueberry Muffins

Vegan blueberry muffins with tall bakery style tops and juicy berries. 100% plant based, dairy free, egg free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup unsweetened plant milk soy or almond, room temperature
  • 1 tbsp apple cider vinegar
  • 1/3 cup vegan butter melted
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1.5 cups fresh blueberries plus 1 tbsp flour for tossing
  • 2 tbsp turbinado sugar for topping

Method
 

  1. **Prep.** Heat oven to 425F. Line a 12 cup muffin pan with paper liners.
  2. **Buttermilk.** Whisk plant milk and apple cider vinegar in a measuring cup. Let sit 5 minutes to curdle.
  3. **Wet.** Whisk melted vegan butter, sugar, vanilla, and buttermilk mixture in a large bowl.
  4. **Dry.** Add flour, baking powder, baking soda, and salt. Fold with a spatula until just combined. Toss blueberries in 1 tbsp flour, then fold in gently.
  5. **Scoop.** Divide batter evenly between muffin cups, filling almost to the top. Sprinkle with turbinado sugar.
  6. **Bake.** Bake at 425F for 5 minutes, then reduce heat to 375F and bake 18 more minutes until tops are golden and a toothpick comes out with moist crumbs.

Notes

Use fresh or frozen blueberries. Frozen work, just toss in flour first to prevent bleeding. Vegan swap: plant milk plus apple cider vinegar replaces buttermilk, and melted vegan butter replaces dairy butter. Store in an airtight container at room temperature for up to 3 days.