Vegan Mini Blueberry Muffins

These ‘two bite’ mini muffins are deliciously filled with fresh blueberries. Fill up a bowl and serve at breakfast or brunch.

Everyone loves these mini-baked treats. And if you just finished taking a batch out of your oven, the smell is terrific.

As you can see, they look beautiful, piled high with that feeling of overabundance. It’s an inviting look for any breakfast or brunch table.

They’re also so versatile. All you need are a couple of baby muffins for yourself are they’re also a perfect size to have for an afternoon tea or to take on a picnic.

You can even enjoy them as a quick snack or as a small after-dinner dessert.

In other words, they’re going to be very useful.

DON’T HAVE FRESH BLUEBERRIES?

You don’t have to wait until blueberry season to make these muffins. S0metimes they can be found out of season but then they are super expensive.

So if you don’t have fresh berries, substitute with frozen ones.

Thaw them first and gently dry the fruit with paper towels before folding them into the batter. You don’t want any excess water that comes from thawed fruit in your muffins.

Both frozen and fresh blueberries can crush easily, so add them last.

Ingredients

Whole Wheat Pastry Flour- This type of flour is light and finely ground, and it helps create a soft texture in the muffins.

Granulated Sugar- Adds just the right amount of sweetness.

Baking Powder- A leavening agent that helps the muffins rise and become light and fluffy.

Ground Cinnamon- Creates a hint of warm and inviting flavor.

Salt- Balances the sweetness and brings out all the other flavors in the muffins.

Flax Egg- A vegan-friendly egg replacer that binds the ingredients together.

Plant-Based Butter- Adds moisture, flavor, and richness to the muffins.

Vegan Sour Cream- A dairy-free alternative to regular sour cream, it helps create a moist texture.

Blueberries- Packed with antioxidants and natural sweetness, fresh blueberries make these vegan muffins burst with flavor.

BAKERS TIPS:

• The batter is quickly blended and is best if put into mini muffin tins that have paper linings. It makes it much easier to remove them from the pan.
• You can minimize streaking by gently hand folding them in at the end and try not to mash any berries.
• Adding them in a lighter batter made with whole wheat pastry flour makes it easier to keep the fruit intact also.
• Note that frozen blueberries have more fragile skin and can sometimes “melt” when you bake the muffins. But that doesn’t mean that they are less moist or tasty.

How To Make Vegan Blueberry Muffins

To prepare to make blueberry muffins, place the mini muffin cups in the muffin pan and preheat the oven to 375F. Next, make the flax egg by combining the flax meal with water and wait for it to thicken.

Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Add the flax egg and vegan sour cream to the mixture and mix until just combined. Gently fold in the blueberries and evenly distribute the muffin batter among the muffin tins.

Bake the muffins for approximately 30 minutes or until a toothpick inserted comes out clean when inserted. After that, let the muffins cool on a cooling rack before serving. Enjoy!

Note: You can make the full-size muffins too, but the batter will only make about 8 to 9 muffins instead of 36 mini muffins. You’ll need to bake the larger muffins for 30 – 40 minutes.

Can You Freeze These Blueberry Muffins?

Yes, you can freeze these mini vegan blueberry muffins. After baking them, let them cool completely and store them in an airtight container or freezer bag for up to 3 months.

Store leftover muffins in an airtight container or zip-top bag at room temperature for up to 4 days.