Every time I think of cherished moments in the kitchen, Vegan Blueberry Muffins shine bright. The tantalizing aroma of blueberries, the joy of biting into a freshly baked muffin—it’s pure magic. Over countless baking sessions, I’ve discovered the unparalleled charm of these muffins. Today, I’m sharing more than a recipe; I’m inviting you into a cherished chapter of my culinary tale.
When crafting Vegan Blueberry Muffins, opt for juicy blueberries to get that fresh burst of flavor. If fresh ones are elusive, frozen ones work just fine. Mix, bake, and relish the delightful dance of flavors in every bite.
Vegan Blueberry Muffins Recipe
Gluten-Free Vegan Blueberry Muffins
You may have already tried making Gluten-Free Vegan Blueberry Muffins, but they have never been this good! These muffins are dairy-free, oil-free, and only 8 ingredients. The recipe is quick, easy, and doesn't take very long. These muffins are a delicious and healthier alternative to traditional Chocolate Chip Muffins. The recipe can be found at the bottom of this post.
Print
Pin Recipe
Servings: 2 servings
Calories: 193kcal
Add to Collection
Equipment
Ingredients
- 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 granulated sugar + 2tbsp
- ¼ cup canola oil + 2 tbsp
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ - 2 cups fresh blueberries
Instructions
- 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.
Video
Notes
The best part of these muffins is that they're healthy and gluten-free. They are delicious and nutritious, and they're also perfect for snack time. They can be frozen and reheated for later. You can even freeze these muffins for up to 2 months. You can enjoy them at any time! They're easy to make and are great for breakfast and snacks. If you're a vegetarian or vegan, try making these delicious and nutritious vegan blueberry muffins!
Nutrition
Serving: 1g | Calories: 193kcal | Protein: 2g | Fat: 9g | Sodium: 56mg | Sugar: 12g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Vegan Blueberry Muffins Made in an Air Fryer
Ingredients: (Use the same ingredients as the traditional oven-baked method.)
Method:
- Preparation: Start by preparing your muffin batter as per the original recipe.
- Preheat Air Fryer: Before baking, always preheat your air fryer for about 3 minutes at 320°F (160°C).
- Muffin Liners: Place silicone muffin liners or small aluminum cups inside the air fryer. Avoid using paper liners alone as they might fly around due to the air circulation.
- Fill & Position: Spoon the muffin batter into the liners, filling them about 3/4 full to allow for rising. Depending on the size of your air fryer, you may need to bake in batches.
- Bake: Place the filled liners in the air fryer basket, ensuring they aren’t touching. Set the temperature to 320°F (160°C) and bake for 12-15 minutes. The unique air circulation means they’ll bake quicker than in a conventional oven.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. If not, bake for an additional 2-3 minutes and check again.
- Cooling: Once baked, remove the muffins from the air fryer and place them on a cooling rack. Allow them to cool for a few minutes before devouring.
Tips for making Vegan Blueberry Muffins
Cooking Tips
- Mind the Batter: Overmixing the batter can lead to dense muffins. Mix until the ingredients are just combined to ensure a fluffy texture.
- Fresh vs. Frozen: If using frozen blueberries, do not thaw them. Directly fold them into the batter to prevent the muffins from turning blue.
- Temperature Check: Always preheat the air fryer or oven. An accurate temperature is crucial for the muffins to rise beautifully.
- Avoid Overfilling: Fill the muffin liners only 3/4 of the way. This will allow space for the muffins to rise without overflowing.
- Berry Distribution: To ensure even distribution of blueberries, toss them in a tablespoon of flour before folding into the batter. This will prevent them from sinking to the bottom.
Serving Suggestions
- Sides & Garnishes: A dollop of vegan whipped cream or a drizzle of maple syrup can add an extra layer of sweetness. A sprinkle of powdered sugar or a few fresh mint leaves can provide a visual appeal and a refreshing contrast.
- Beverages: Pair these muffins with a cold almond milk latte or a warm cup of chamomile tea. For a summer day, a chilled blueberry smoothie would not only complement the muffins but would create a wholesome blueberry experience.
- Alternative Serving Ideas: Consider transforming these muffins into a dessert by layering them with vegan vanilla ice cream and fresh blueberry compote. Another way to elevate your serving game is to crumble them over a bowl of vegan yogurt, adding an interesting texture to your breakfast.
FAQs of Vegan Blueberry Muffins
- How do I store leftover Vegan Blueberry Muffins? Place the cooled muffins in an airtight container. Store them at room temperature for up to 2 days or in the refrigerator for up to a week.
- Can I freeze these muffins? Absolutely! Once cooled, place the muffins on a baking tray and freeze until solid. Transfer them to a zip-top bag and store in the freezer for up to 3 months. Thaw at room temperature or warm in the oven before serving.
- What can I substitute for blueberries? You can try other berries like raspberries, blackberries, or chopped strawberries. Each will lend a unique flavor and texture to the muffins.
- How do I know when my muffins are fully baked? Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs (no wet batter), the muffins are done.
- My muffins didn’t rise well. What went wrong? This could be due to expired baking powder or soda. Always ensure that your leavening agents are fresh and active. Also, remember not to overmix the batter, as this can inhibit the rise.
Vegan Blueberry Muffins are more than just a treat; they’re a celebration of vegan culinary artistry. Blending tradition with innovation, these muffins capture the essence of what it means to embrace compassionate cooking. As you journey through vegan baking, let these muffins stand as a sweet, memorable milestone. To more delicious adventures and the timeless allure of blueberries!
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.