Vegan Blueberry Muffins
These muffins are rich and moist yet light and fluffy, with perfectly balanced flavors of sweet blueberry and floral vanilla.
Servings 6
Ingredients
- ½ cup non-dairy milk
- 3 tbsp extra-virgin olive oil
- ¼ cup cane sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ¼ tsp baking powder
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 350℉. Line a 6-hole muffin pan with paper liners, or use silicone liners if you have them. In a large bowl, combine the non-dairy milk, extra-virgin olive oil, cane sugar, and vanilla extract.
- Use a whisk to mix the ingredients until well combined.
- To the non-dairy milk mixture, add the flour and baking powder.
- Use a rubber or silicone spatula to fold the dry ingredients into the liquid mixture, stopping when the batter is just combined.
- Add your fresh blueberries to the batter and–as gently as possible!--fold them in, being careful not to crush or break them. Using care here is what will preserve those pleasant pops of blueberry in your finished muffins.
- Use a spoon or cookie scoop to evenly distribute the batter between the 6 muffin cups. Sprinkle some extra cane sugar on top of each muffin cup.
- Bake your muffins in the preheated oven until they are lightly golden on top and a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Allow the muffins to cool before removing them from the pan, then serve with toppings or spreads as desired!
Video
Notes
Ingredients
- I recommend unsweetened, unflavored almond milk for this recipe, but you can swap in another plant based milk if you’d prefer. Soy milk and oat milk are other good choices, but I’d stay away from trying both coconut milk or rice milk in this case.
- Extra-virgin olive oil is an unexpected ingredient to see on baking recipes, but it brings such richness and a special fruity flavor to the muffins! If you’d like, you could use vegetable or refined coconut oil instead.
Tips
- When stirring your muffin batter, do so gently and just until it comes together. Overmixing can result in the muffins being more dense and chewy.
- Fresh blueberries reign supreme when it comes to making the best vegan blueberry muffins. If they’re out of season though, frozen blueberries are an okay sub, just beware that they will likely give your muffins an overall greenish-blue tinge.
Storage
- Store your blueberry muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate the muffins if you are in a more humid environment, or if you simply want them to last a bit longer.
- Freeze your blueberry muffins by placing them in an airtight container such as a freezer-safe tupperware or zip-top bag where they will keep for 2-3 months. Thaw them in the fridge overnight or heat them in a low oven until warmed.