Bakery-Style Vegan Blueberry Muffins
These bakery-style blueberry muffins have a tall, domed top, a tender crumb, and plenty of fresh or frozen blueberries throughout. Flax egg and plant-based milk keep the batter dairy- and egg-free without sacrificing texture. They bake in about 20 minutes and work equally well for breakfast or an afternoon snack.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Hand whisk or electric mixer
- Cooling rack
- Ice cream scoop or large spoon
Ingredients
Dry Ingredients
- 2 cups all-purpose flour unbleached, organic if possible
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- ⅔ cup organic cane sugar
- 1 cup unsweetened almond milk or oat milk at room temperature
- ⅓ cup neutral oil such as grapeseed or sunflower oil
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar reacts with baking soda for lift
- 1 tbsp fresh lemon zest about 1 lemon
Blueberries
- 1 ½ cups fresh blueberries or frozen, not thawed
- 2 tsp all-purpose flour to toss with berries
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with plant-based oil spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together sugar, almond milk, oil, vanilla extract, apple cider vinegar, and lemon zest until emulsified and smooth.
- Slowly pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. Do not overmix—the batter should be slightly lumpy for tender muffins.
- In a small bowl, toss the blueberries with 2 teaspoons of flour to help prevent them from sinking. Gently fold the coated berries into the batter.
- Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin cups. Fill each about 3/4 full.
- Bake for 23–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to rest in the tin for 5 minutes before transferring to a cooling rack.
Notes
- Swap blueberries for raspberries or chopped strawberries for variety.
- Sprinkle turbinado sugar on top before baking for a bakery-style crunchy top.
- If using frozen berries, add straight from the freezer to prevent discoloring the batter.
Nutrition
Calories: 189kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 241mgPotassium: 40mgFiber: 1gSugar: 13gVitamin A: 10IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Tried this recipe?Rate this recipe !
