Vegan Blueberry Muffins

Every time we offer my mom a muffin, she says “I need to take a muffin class with Mike”. It’s actually true – she does. And it is as adorable as it is understandable, because Mike truly is the muffin master. I believe his engineering background has him perfectly cut out for baking, as it’s an art defined by exact measurements and meticulous execution – and thank my lucky star I got to marry him!

He’s done it again here, with these absolutely delicious yet super simple vegan blueberry muffins – they’re perfectly moist, perfectly sweet, perfectly loaded with berries… yeah, they’re perfectly all around. And especially now, when cold temperatures are refusing to give way for spring and we’re really craving a hint of the warmer seasons to come – in other words, it’s the best application possible for the heaps of berries we have left in the freezer since last summer. This recipe works equally well with fresh and frozen berries, so depending on the season you’re in when you read this, choose what makes sense. Remember that fresh berries off season are flown in, typically, so their carbon footprint is no joke – meaning we should avoid those and shoot for the frozen (local) ones instead. That’s it though – go make these!

PS. If you’d rather make a cake than muffins, check out this recipe for a super yummy Easy Vegan Blueberry Cake instead.

För recept på svenska, klicka här: Veganska blåbärsmuffins

Makes 12 muffins
Total Time: 45 min

Ingredients

360 g all purpose flour (600 ml)
200 g sugar (230 ml)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
300 ml oat milk
100 ml neutral oil
1 tbsp apple cider vinegar
250 g frozen blueberries (400 ml)

Glaze (optional)

1 tbsp sugar
1 tbsp water

Instructions

  1. Set the oven to 175ºC. Mix all the dry ingredients in a large bowl. Set aside.
  2. Whisk together the oat milk, oil and apple cider vinegar in a separate bowl. 
  3. Pour the wet ingredients into the dry while stirring constantly (to avoid lumps). Stir in the blueberries.
  4. Scoop the batter into a greased (or lined) muffin pan.
  5. Bake in the middle of the oven for 40-45 min or until a toothpick comes out more or less dry.
  6. For the glaze, heat the water and sugar in a small saucepan until the sugar is dissolved. Brush the muffins with the simple syrup right when they come out of the oven.
  7. The muffins freeze very well and defrost quickly – but remember to let cool completely before placing them in the freezer.

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– Sophia & Michael

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