The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor.
It’s springtime and finally, my fridge is full of berries. Blackberries, raspberries, strawberries and blueberries OH MY. We eat them by the handful, add them into smoothies, blend them into homemade “nice” cream, and today, we’re mixing them into muffins since Blueberry Muffins are my daughter’s favorite.
I love using Pinterest as a way to inspire me with the foods and flavors of the seasons. The Fall is full of pumpkin and squash, soups and pastas. The Winter months bring an array of decadent chocolate desserts, cookies and hearty meals like chili. Then comes Spring and Summer…..full of fresh produce, smoothies, juices, lighter dishes and berries galore!
I have to say that I’m partial to the warmer seasons and fruit-filled treats, like blueberry muffins.
Blueberry Muffins are a bakery favorite for a reason! Made with a hint of cinnamon and a lot of love, these vegan muffins take just 5-10 minutes to whip up and they bake to golden perfection. Serve them warm, fresh out of the tin with a cup of coffee and they’ll bring nothing but smiles to your breakfast spread.
MUFFIN MAKING FORMULA
When making muffins from scratch, there’s an easy formula to follow. It’s what I learned in Home Economics back in 7th grade and it’s what works even to this day.
- The dry ingredients are whisked together in a large mixing bowl.
- The wet ingredients are mixed together in another bowl.
- Mix the wet INTO the dry ingredients, just until combined. You don’t want to over-mix the batter, or your muffins will not be as light and tender.
- THEN, toss the blueberries in a little bit of flour before folding into the batter. This will help keep them from sinking when they bake.
FLUFFY EGGLESS MUFFINS
Vegan baking can be tricky, especially when you alter the flour to be gluten-free. However, this recipe gets points for simplicity, even with it being allergy-friendly. All you need is 10 minutes of prep time, two bowls, and a muffin tin.
The trick to making muffins without eggs ( or gluten) is to add some vinegar to the recipe. Don’t worry, you won’t taste it! Since we cannot rely on egg to act as the main raising agent, this recipe uses the combination of baking soda + vinegar to give it it’s fluffy texture. The end result, yummy blueberry muffins, without all the allergens.
WITH SUGAR ON TOP
I like to finish off these muffins with a sprinkling of Wholesome turbinado sugar on top. It gives each bite a light but discernible crunch, followed by the soft, warm explosion of round blueberries. Talk about amazing!
Vegan Blueberry Muffins (gluten-free & nut-free)
Ingredients
- 2 Cups All-purpose unbleached flour or 1-1 Gluten-free flour *
- 3/4 Cup granulated sugar (I used evaporated cane juice by Wholesome)
- 1/2 teaspoon cinnamon
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 Cup coconut oil (or neutral oil of choice)
- 1 Cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 teaspoon pure vanilla extract
- 1-2 Cups fresh blueberries
- 2 Tablespoons turbinado sugar (optional) to sprinkle as topping.
Instructions
- Preheat oven to 375°. Line 10-12 muffin tins with liners. Toss blueberries with a tablespoon of flour to coat and set aside.
- In a large bowl, mix remaining flour, cane sugar, cinnamon, baking powder, baking soda and salt.
- In a medium bow, whisk the oil, milk, vinegar, and vanilla and mix until combined. Pour into dry ingredients and then stir to combine. Fold in blueberries gently, trying not to break them all.
- Batter will be on the thicker side.
- Fill each prepared liner 3/4 full.
- Bake for 20-25 or until a toothpick inserted in the center comes out clean.
- Sprinkle with turbinado sugar when pulled from the oven to coat if desired.
Notes
*There are plenty of GF flours to choose from and your allergens will determine which you should use. For us, when baking GF, we use Bob's Red Mill 1-1 Blend.
**Don't forget the Xanthan gum if your flour requires it.
Craving More Berries?
Here’s a few more berrylicious treats to keep your belly happy! https://allergylicious.com/blueberry-banana-cake/
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These look great! Blueberry muffins are the one true muffin for me 😉 And that blueberry shot – GORGEOUS!!
Thank you Meg! Let me know if you try them, its one of our favs.
I’ve been full on vegan for about 37 days, and this is my first vegan recipe! It did NOT disappoint! However, I wish I could find some nutrition information.
I love to hear this! Continued success with going vegan ….happy to help any way I can.
I agree that nutritional information is a must. Calories, fiber, fat, saturated fat, and carbohydrate levels are necessary information to maintain a healthy diet, vegan or otherwise. Please consider it, and sooner than later.
You should see it on there now. I’ve been slowly going back to in edit it with a new template, so most of that info should start appearing soon.
My batter is sooo grainy. Its like sand that can clump if pressed together. What did i do wrong??
Hmm, did you use any variation in ingredients? Such as a different flour, or sugar? Those would be the 2 places to look. If I use a heavier flour or even a sugar that’s not granulated, then it doesn’t break down correctly.
I have the same issue. I followed the recipe. I used Pillsbury gluten free flour. I should have added more milk but decided to try baking them as they are. I suggest a picture of the batter. Without one, I assumed that this was normal since I followed directions.
I remade these with a different flour and ended up having to add more milk to the batter. Flour can really change the outcome since some GF blends absorb more liquid than others, and another factor would be if the cane sugar was granulated or larger granules. Either way, I updated the recipe based off of using 1-1 GF blend or AP flour since those are the 2 that consistently work with this recipe.
Blueberry muffins are a family favorite…especially with a little added sugar crunch! So glad berry season is on it’s way.
Blueberries are a staple in our house and I can’t wait to make these muffins! They look so delicious and simple! Thanks for sharing!
These look amazing! I love cinnamon with blueberries too! There is just something about that flavor combo!
Totally agree! Cinnamon just makes the blueberry flavor pop even more..
Would it be okay to use frozen blueberries?
Of course! I like to add a teaspoon of cornstarch or flour to my frozen berries just because I know they will get watered down a little bit more than fresh berries.
could i use coconut or almond flour??
I haven’t tried either but if you used coconut flour, I would simply replace half of the gf flour with coconut flour. It is more dense, so you may need to adjust the liquid as well.
can you use another llour like almond? and can you use stevia?
I wouldn’t know about Almond flour since we have a nut allergy but I would think if you tried it, then you may want to up the liquid a little if the batter seems to dry. It does absorb more. As for stevia, I like using Wholesome’s blend and that seems to work as a substitution in most of my recipes. But I would start with 1 substitution before trying both.
How long do these keep for? How long will they be good? What’s the best way to store them?
They will keep best in the refrigerator, approx 4 days. Ive never tried sealing or bagging them though, since they are usually eaten within the first 2 days. Please let me know.
I followed the recipe exactly except I used King Arthur GF flour. I used the sugar recommended on top. It really adds to the flavor. The recipe states 12 muffins, but I got 18 out of it easily. My grandkids loved them!
Always thankful for extras, right? It depends on how absorbent the flour is but I’m glad to know the King Arthur worked out well!