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.
The Best Vegan Blueberry Muffins
12
servings20
minutes24
minutesThese are seriously the best vegan blueberry muffins you’ll ever make!
Ingredients
2 cups all purpose flour (see notes for substitutions)
1 teaspoon baking soda
1 teaspoon freshly grated lemon zest
1/2 cup melted unrefined coconut oil, slightly cooled (see notes)
1 cup vegan cane sugar +1 tablespoon for sprinkling
2 tablespoons finely ground flax seed
1/4 cup alternative milk (use your favorite)
4 ounces plain apple sauce
1/2 cup vegan sour cream (I prefer Tofutti brand, but use your favorite)
1 cup fresh or frozen blueberries
Directions
- Preheat your oven to 375°. Using a standard 12 cup muffin tin, line them with muffin cups and set aside.
- Stir together the flour, baking soda, and lemon zest in a medium sized bowl and set aside.
- Combined the melted and cooled coconut oil, apple sauce, 1 cup sugar, flaxseed, and alternative milk in a large bowl. Stir together to mix well and let stand for five minutes.
- Stir in the sour cream.
- Stir in all but 1 tablespoon of the flour mixture, but do not over mix.
- Toss the blueberries in a separate bowl with the reserved 1 tablespoon flour mixture to dust them lightly.
- Gently fold the blueberries into the batter.
- Using a large muffin scoop, fill the cups almost to the brim. Sprinkle The remaining 1 tablespoon of sugar evenly over each muffin. You just want a slight dusting of sugar on top of each muffin. Bake until golden brown and a toothpick inserted into the center comes out clean anywhere from 20 to 25 minutes depending on your oven.
- Cool muffins in the tin for about five minutes then turn them onto a rack and eat as soon as you can. These muffins also freeze very well.
Notes
- You can use a combination of all purpose and whole wheat flour, but the muffins will be denser. I have not tried any gluten-free flour options but you can experiment and let me know.
- Please note that this recipe contains no salt. The muffins do not need it, but if you feel you must have some salt only add 1/4 teaspoon.
- if you cannot find vegan cane sugar, buy organic cane sugar because organic rules prevent the use of bone char (used for whitening the sugar) which makes most cane sugar non-vegan.
- Use unrefined coconut oil for that nice nutty coconut flavor.
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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! 🧡