Best Vegan Blueberry Muffins Ever Recipes

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VEGAN BLUEBERRY MUFFINS



Vegan Blueberry Muffins image

The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level.

Provided by Sarah McMinn

Categories     Breakfast     bread

Time 30m

Number Of Ingredients 11

1 cup soy milk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup + 2tbsp. granulated sugar
¼ cup + 2 tbsp. canola oil
1 teaspoon vanilla extract
zest of 1 lemon
1½ - 2 cups fresh blueberries

Steps:

  • Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
  • In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  • In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
  • Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  • Remove from heat and allow muffins to cool before removing from pan.

Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, Sodium 131 mg, Sugar 17 g, SaturatedFat 1 g, Fiber 2 g, ServingSize 1 serving

VEGAN BLUEBERRY MUFFINS



VEGAN BLUEBERRY MUFFINS image

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

Provided by Julie | The Simple Veganista

Categories     Breakfast

Time 35m

Number Of Ingredients 10

2 cups flour (all-purpose, spelt, white whole wheat or combo)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup organic pure cane or turbinado sugar
1 cup unsweetened almond milk*
1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
1 teaspoon vanilla extract
1 1/2 - 2 cups blueberries, fresh or frozen***
a few extra blueberries
sprinkle of cane sugar

Steps:

  • Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
  • Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg

VEGAN BLUEBERRY MUFFINS



Vegan Blueberry Muffins image

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Provided by Christine

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BEST VEGAN BLUEBERRY MUFFINS EVER!



BEST Vegan Blueberry Muffins Ever! image

Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.

Provided by thatchefisonly13

Categories     Breakfast

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour (2x)
1/4 cup coconut sugar
1/4 cup unbleached cane sugar
1/4 cup lavender sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 small bananas
1/3 cup sunflower oil
1/3 cup coconut milk
1 cup blueberries (frozen or fresh)

Steps:

  • Preheat over to 400°F.
  • Add all of the dry ingredients into a large bowl.
  • Add the wet ingredients to the same bowl as the dry ingredients.
  • In a separate bowl, mash the two bananas into a paste.
  • After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
  • Add in the blueberries with your hands to make sure they're distrubeted evenly.
  • Line a cupcake tin, and fill each liner about 2/3 of the way.
  • Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
  • Bake for 25 minutes and enjoy!:D.

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