Vegan Blueberry Muffins: Recipe and Baking Tips
Written by MasterClass
Last updated: Feb 25, 2022 • 2 min read
These flavorful vegan blueberry muffins, which use a non-dairy milk and vinegar mixture to replicate buttermilk, will be the hit of your meat-free breakfast spread.
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What Are Vegan Blueberry Muffins?
Vegan blueberry muffins are a variation on the classic baked good, made with no animal by-products. A muffin is an individual-sized sweet quick bread that rises with baking soda or baking powder instead of yeast. Non-meat eaters and carnivores alike can enjoy vegan blueberry muffins as a breakfast treat or brunch appetizer.
4 Tips for Making Vegan Blueberry Muffins
Whether it’s your first time making muffins or you’re well-versed in vegan baking, follow these tips to make the best vegan blueberry muffins.
- 1. Use fresh or frozen blueberries. Fresh blueberries will make the best muffins, but frozen ones work in a pinch. Before adding frozen berries to the batter, rinse them under room-temperature water, allow them to rest in a colander for 30 minutes, and thoroughly pat them dry with a paper towel.
- 2. Experiment with additions. Adapt this simple recipe to include your favorite muffin add-ins such as fruits (like raspberries and blackberries), chopped nuts (like pecans, walnuts, and cashews), chocolate chips, cocoa powder, and lemon zest or lemon juice. Swap the canola oil for melted and cooled vegan butter for a denser muffin. Use melted coconut oil for a subtly coconut-flavored muffin.
- 3. Change the flour. Make a batch of gluten-free muffins by swapping out the all-purpose flour for a 1-to-1 gluten-free flour blend. Use whole-wheat flour for a heartier, whole-grain result.
- 4. Store in an airtight container. Store these moist muffins in an airtight container on the counter for up to 5 days. For long-term storage, freeze them in a zip-top bag for up to 2 months. Prepare the batter in advance, and store it in an airtight container in the fridge for up to 2 days before baking.
Homemade Vegan Blueberry Muffins Recipe
makes
12 muffinsprep time
15 mintotal time
40 mincook time
25 minIngredients
Note: The total time does not include 15 minutes of inactive time.
- 1
Preheat an oven to 375 degrees Fahrenheit and line a 12-cup muffin pan with paper liners (or grease the muffin tin with nonstick spray).
- 2
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Set the liquid aside to curdle for 10 minutes.
- 3
In a large bowl, add the sugar, canola oil, and vanilla extract and stir to combine.
- 4
Add the vinegar-milk mixture to the wet ingredients and stir to incorporate.
- 5
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- 6
Add the dry ingredients to the wet ingredients and stir until a smooth batter forms. Be careful not to overmix the batter.
- 7
Gently fold the blueberries into the muffin batter.
- 8
Pour the batter into the muffin cups, filling each cup about ¾ full.
- 9
Sprinkle the top of each muffin with turbinado sugar.
- 10
Transfer the pan to the oven. Bake the muffins until their tops are golden brown, and a toothpick inserted through the center of a muffin comes out clean, about 25 minutes.
- 11
Remove the muffin pan from the oven. Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool.
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