I’ve been making a version of these blueberry muffins since the 90s. The original recipe was much higher in fat and I felt I could make a better version, so after trial and error, I present you with the ultimate vegan blueberry muffins!
We are lucky here in Florida that we start to get local blueberries in December as well as our famous citrus. In January, we start getting amazing strawberries too (don’t hate us!). If you can’t get decent fresh blueberries, then frozen will do just make sure not to skip the step of tossing them in the flour so they don’t sink to the bottom.
The batter for these muffins should be somewhat thick. Somewhere between a thinner cookie dough but thicker than a cake batter. Also be careful not to over mix the batter and stir just until combined for tender moist muffins.
Here are a few tips for making great muffins.
• Use a large ice cream scoop so each muffin is the same size. They will cook more evenly and be shaped the same.
• Use a metal aluminum pan. Try to avoid glass or non stick pans as these tend to cause baked goods to burn.
• Note this recipe has no salt. They don’t need them, but if you must add some, only add 1/4 teaspoon.
I have made two batches of blueberry muffins! Love the sour cream as a tangy twist to the taste. I suppose they would freeze well, but my husband likes them so well, I haven’t had any left to freeze,lol.
I have made two batches of blueberry muffins! Love the sour cream as tangy twist to the taste. I suppose they would freeze well, but my husband likes them so well that I haven’t had any left to freeze, LOL.
Awesome! I’m so glad you liked them! They do freeze really well. You can always add different fruits like raspberries or strawberries for Valentine’s Day! 🧡
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These blueberry muffins are liked by vegans and non vegans, The texture is exactly like non vegan blueberry muffins. They don’t leave behind crumbs like other vegan blueberry muffins. They do not need additional vegan butter on it while consuming. They are yummy as it is.
The batter is thick and unlike other muffin batter but they turned out soft and moist. They also rise high while baking. I highly recommend this recipe. I made 2 batches in one cooking session because they are worth it.
These blueberry muffins are liked by vegans and non vegans, The texture is exactly like non vegan blueberry muffins. They don’t leave behind crumbs like other vegan blueberry muffins. They do not need additional vegan butter on it while consuming. They are yummy as it is.
The batter is thick and unlike other muffin batter but they turned soft and moist. They also rise high while baking. I highly recommend this recipe. I made 2 batches in one cooking session because they are worth it.
Great and insightful review! Thanks so much Debbie! 🧡