Vegan Blueberry Muffins.
A mouthwatering vegan version of the classic blueberry muffins.
Recipe
Vegan Blueberry Muffins
A mouthwatering vegan version of the classic blueberry muffins.
Ingredient batch: 1× original. Base yield: 12 muffins.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 12 muffins
- Prep
- 5 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Additional Time
- 20 minutes
Ingredients
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup aquafaba
- 3/4 cup almond milk or oat milk
- 1/3 cup coconut oil vegetable oil okay too
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400 degrees.
- Mix dry ingredients in a bowl.
- In another bowl, beat aquafaba, sugar, oat milk, and oil. (if using coconut oil, microwave it for 30 seconds to liquify it first).
- Stir wet ingredients into the dry ingredients until barely moistened. Gently fold in the blueberries.
- Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 20 minutes before eating.
Notes
If using silicone muffin cups, place them on a glass casserole dish to prevent the bottoms from burning.
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These vegan blueberry muffins use aquafaba and oat milk to make a plant-based version of the classic that is simply delicious.
Every weekend I've been making muffins for my family on Saturday mornings. Actually, I bake them on Friday night and leave them out on the table, under a clean linen towel, so they're ready to go in the morning.
For this week's vegan muffin recipe, I decided to make blueberry muffins.
Fun fact – blueberry muffins are actually the official state muffin of Minnesota. Wild blueberries are common in northern Minnesota, and if you have access to wild blueberries I would absolutely recommend you using those because they'll have more blueberry flavor!
Also, wild blueberries tend to be smaller than store-bought ones, so you'll end up with taller muffins if you use the wild berries.
Unfortunately, I didn't have any wild blueberries on hand so I used frozen blueberries, which are also nice in their own way. They turn into a rich, soft, intense pocket of blueberry flavor when baked – almost like a blueberry pie filling.
Vegan Blueberry Muffins
Making these blueberry muffins vegan was easy – I used aquafaba instead of eggs. In case you didn't know, aquafaba is the gel-like liquid that forms when chickpeas or other cooked bean seeds are soaked in water over time. You can use the liquid in a can of chickpeas or black beans, or make aquafaba yourself as I did for this recipe.
Instead of cow's milk, I used oat milk. You could also use almond milk or soy milk, I think either of those would work fine.
I think you could use a flax egg instead of aquafaba, but keep in mind that it will add some fiber which could give the muffins a less fluffy texture. I prefer using aquafaba when baking something where the end result should have a lighter color, and I think it worked perfectly in these blueberry muffins.
Don't forget to check out my vegan lemon poppy seed muffins recipe as well, they were a huge hit!
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