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Easy Vegan Blueberry Muffin Recipe
These vegan blueberry muffins are soft, fluffy and sweet with fresh blueberries and lemon zest.
They are perfect to enjoy first thing in the morning with a cup of coffee, or as an afternoon snack with a cup of tea!
No weird ingredients needed to make these, just a few basics and some simple vegan alternatives.
Sweet and Simple Fruity Muffins
Baking is great all year round, but as soon as the weather starts warming up I love using fresh fruit in everything that I possibly can.
Juicy, organic blueberries and the zest from a fresh lemon really make all the difference. But, don’t worry if it’s cold where you are, frozen blueberries and conventional lemons will still make for a delicious muffin!
All you need is a couple bowls and some light mixing (the less the better to get them super fluffy!) and a mini-baking tin.
I love how cute the mini muffins look, but if you’re looking to make normal sized ones, simply bake them a few minutes longer (roughly 20-25 minutes).
Making Vegan Blueberry Muffins
To begin making these muffins, preheat your oven to 375 degrees so it’s ready to go when your batter is done.
In a medium bowl, mix together your vegan butter (this is the brand I use, you can find it at most grocery stores now!) and sugar until creamy, and then add in your chia egg, plant milk, vanilla and lemon zest and stir together.
In a separate bowl, mix your flour, baking powder, baking soda, and salt, and then pour into your wet ingredients. Mix just until combined, as little as possible, until the you don’t see any flour left in the bowl.
In a bowl, coat your blueberries with 2 tablespoons of flour so that they won’t sink to the bottom of each muffin. Add to the bowl and mix lightly until combined.
Scoop the batter into your muffin tins evenly – I used a mini ice cream scoop to make this part easy!
I’ve found that with the mini muffins you can fill them up pretty much to the top, and you won’t have to worry about them spilling over because they’re so small.
Perfect Mini Vegan Blueberry Muffins
That’s it! Moist and delicious blueberry muffins to enjoy all week long! I kept mine in the fridge, covered, for up to 5-6 days.
But of course, they are always best straight out of the oven!
However, if you can wait until they cool a bit they will be easier to peel the wrapper off of so you won’t have any muffin sticking to it.
Also, if you’re looking for cheap and simple props for food decorating, I find a lot of mine at Target. The sale section at the front always has a ton of cheap and seasonal things to find like this little plate that I love (not sponsored, just love Target deals!).
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For more vegan sweets, check out my other recipes:
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- Preheat your oven to 375 degrees. Add liners to your cupcake tins and set aside.
- Combine vegan butter and sugar until smooth. Stir in vanilla, plant milk, chia egg and lemon zest.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Pour dry ingredients into bowl with wet ingredients and stir just until combined - be sure not to overmix or else your muffins can become dense and rubbery.
- In a bowl, toss blueberries with 2 tbsp. of flour to avoid the blueberries sinking to the bottom of the muffins. Stir into muffin batter.
- Scoop batter into muffin tins and top with a sprinkle of sugar if desired. Bake for 17-21 minutes or until lightly brown on top, and until a toothpick inserted into the middle of the muffins comes out clean.
*Mix 1 tbsp ground chia seed with 2 tbsp water and allow to sit for 5 minutes until it gelatinizes. Use the same as an egg
**You can use fresh or frozen blueberries. If you use frozen, let them thaw completely and remove as much moisture as possible from them before adding to the dough