Best Fluffy Vegan Blueberry Muffins
These bakery-style vegan blueberry muffins are ultra-fluffy, moist, and made in just one bowl! Packed with juicy blueberries and topped with a hint of sparkling sugar, they are the perfect easy plant-based breakfast.
Servings 12 muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk oat, almond, or soy
- 1/3 cup neutral oil vegetable, canola, or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- In a separate cup, stir the non-dairy milk and apple cider vinegar together. Let sit for 2 minutes until slightly curdled.
- Add the oil and vanilla to the milk mixture, then pour into the dry ingredients.
- Stir gently with a spatula until just combined; do not overmix (a few lumps are okay!).
- Gently fold in the blueberries.
- Fill muffin cups about two-thirds full.
- Bake for 20-25 minutes until the tops are golden and spring back when touched.
- Let cool in the pan for 5-10 minutes before moving to a cooling rack.
Video
Notes
The Bakery Trick: For high, domed tops, bake at 425°F for the first 5 minutes, then drop to 375°F for the remaining time.
Frozen Berries: If using frozen, do not thaw them first! Toss them in a tablespoon of flour before adding to the batter to prevent sinking and "bleeding" purple color.
Storage: Keep in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
