Vegan Mini Blueberry Muffins

Ginny McMeans

Ginny McMeans

Published:

February 16, 2019

Last Modified:

May 9, 2024

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

Three of the best mini blueberry muffins stacked three high with a silver basket full of more behind.

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.

Four of the best mini blueberry muffins stacked piled on a small white plate with a silver basket full of more behind.

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.

Silver metal basket is draped in cobalt with the best mini blueberry muffins piled high.

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.

Three of the best mini blueberry muffins stacked three high on a open woven straw met with a silver basket full of more behind.

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.

Silver metal basket is draped in cobalt with the best mini blueberry muffins piled high.

The Best Vegan Mini Blueberry Muffins

Ginny McMeans
5 from 1 vote
Indulge in some sweetness with these miniature bites of joy! They’re ready in less than an hour and perfect for satisfying your cravings or impressing guests.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24 Muffins

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Ingredients
  

  • 1 cup Whole Wheat Pastry Flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 Tablespoon flaxseed meal with 3 Tablespoons water for the ‘egg’
  • 1/4 cup vegan butter melted
  • 1/2 cup vegan sour cream
  • 1 cup blueberries fresh or frozen, defrosted

Instructions
 

  • Fit in 36 mini muffin paper cups into the mini tins.
  • Mix the one Tablespoon flaxseed meal with 3 tablespoons of water. Mix well and set aside.
  • In a large bowl add the flour, sugar, baking powder, ground cinnamon and salt.
  • Add the ‘egg’, vegan butter, and vegan sour cream.
  • Mix until just combined.
  • Gently fold in blueberries.
  • Divide the mixture evenly among the mini muffin cups.
  • Bake at 375° for 30 minutes or until a toothpick when inserted in the center of a muffin comes out clean.
  • Put on a wire rack and let cool.

Notes

TO FREEZE:
After they have cooled, you may freeze them using any of the methods shown in my article Preparing Food for the Freezer.
TO DEFROST:
They defrost quickly, so it doesn’t take any planning. Yay!

Nutrition

Serving:1Muffin, Calories:70kcal, Carbohydrates:11g, Fat:2g, Sodium:63mg, Potassium:42mg, Sugar:6g, Vitamin A:95IU, Vitamin C:0.6mg, Calcium:10mg, Iron:0.2mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals.

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