Vegan Blueberry Muffins!
Ready to serve fresh out of the oven in about 30 minutes!
Know what I haven’t made in forever?
Muffins. Of any kind.
Everyone loves them but I think I tend to forget how quick and easy they are to make.
Today though, I decided to combine our homeschool math lesson of fraction reading with a baking project. All involved agreed this was a genius idea.
So, with our assignment in mind, we set out to create a quick, easy, and tasty morning snack.
We started with a basic non-dairy batter then added frozen fruit just before baking.
Blueberries seemed like a good choice and we happened to have some in the freezer but, really, I think other fruits would work equally as well.
I’m giving us an A+ for today!
Ingredients for Vegan Blueberry Muffins
You will need:
- unsweetened almond milk
- apple cider vinegar
- vegetable oil
- vanilla bean paste
- granulated sugar
- all-purpose flour
- baking powder
- baking soda
- sea salt
- blueberries – frozen works just as well as fresh
How to Make Easy Vegan Blueberry Muffins
Want more blueberry muffin recipes? Here’s another one you may like:
Blueberry and Zucchini Muffins with Streusel Topping
Vegan Blueberry and Zucchini Muffins – Ready for the oven!
Vegan Blueberry Muffins
Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup + 2 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste
- 1/2 cup + 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups blueberries
Instructions
- Preheat oven to 375 degrees.
- To the almond milk, add apple cider vinegar. Set aside.
- Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
- Into a medium mixing bowl, add granulated sugar, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
- Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
- Pour in almond milk and stir until incorporated. Gently fold in blueberries.
- Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes.
- Allow to cool slightly before serving warm or room temperature.
Nutrition
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Stacie
This really is a great muffin recipe. I try all sorts of vegan baking recipes and this is my go-to for muffins. I even use the recipe and switch out the blueberries for different ingredients because I know they’ll turn out good.
thiswifecooks
Awesome! Thank you so much! 🙂
Tammy
Have you ever tried coconut milk instead of almond milk? Our family is allergic to almond.
Tammy
thiswifecooks
Hi Tammy! I have not tried this recipe with coconut milk but I don’t see any reason why it wouldn’t work just fine. 🙂
Amanda
Can I use vanilla extract if I don’t have vanilla bean paste?
thiswifecooks
Yes! An equal amount of vanilla extract can be swapped for the vanilla bean paste.
Anna Brewer
Loved these muffins! I used raspberries instead of blueberries and swapped about 1/2 cup of them for chocolate chips. Overall I think there were slightly too many add ins, but apart from reducing that slightly will definitely be making these again!
thiswifecooks
Thanks, Anna! Chocolate raspberry muffins sound yummy! 🙂
Stefanie
So yummy! Used vanilla extract in place of bean paste. Dusted frozen blueberries w flour so they didn’t bleed. New favorite in our house! Kids love em.
thiswifecooks
I’m so glad you enjoyed the muffins! Good tip for using flour on the blueberries. 🙂
Kay
This recipe is delicious
Easy too
Every time I make these …..grab one quickly as they’re gone very quickly
thiswifecooks
Thank you so much! They don’t last long around here either! 🙂
Cynthia G.
My daughter and I made these today with fresh blueberries and we swapped the almond milk for oat milk, because that’s what we had. We used cupcake liners that we sprayed so we wouldn’t loose too much muffin removing the papers. We also scraped vanilla beans for the vanilla. We made one with just batter to taste the base muffin. They’re fantastic!! Talk about an easy recipe. It truly just uses ingredients we have on hand, and, with some of the other comments, I can see swapping out all or part of the blueberries for something else, like raspberry and blueberry muffins! Thank you for this great recipe. I’ve got it printed to go in a page protector for our regular/favorite recipes book!
thiswifecooks
Thank you so much, Cynthia! Your muffins sound delicious!
Arianna Sotero
Hello, I made these and loved them! Do you happen to know the nutrition for this recipe? Thanks in advance!
thiswifecooks
Hi there! I’m so glad you enjoyed the muffins! I’ve added the nutrition info at the bottom of the recipe card. 🙂
Olivia Tucker
Such an amazing texture and taste, normally when I make vegan muffins they are a dark brown color and either really dense or really dry! i swap the vegetable oil out for 1 1/2 cups of mashed banana and make banana and blueberry muffins! They are so yummy and the recipe is versatile.
Olivia:)
13 Years
thiswifecooks
Hi Olivia! Thank you so much! Banana and blueberry sounds like a great flavor combination! I’m glad to know the mashed banana works well. 🙂
Teresa
Delicious! Instead of the vinegar I used the juice of half a lemon and the whole lemon zested. Great easy recipe and a keeper.
thiswifecooks
Ooh, I like the lemon! Good idea!