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Vegan Blueberry Muffins by Daily Healthy Eating

Moist Vegan Blueberry Muffins with Crunchy Sugar Tops

Servings 12 Muffins

Prep Time 15

Cook Time 25

Total Time 40

Equipment

12 cup muffin tin
Paper muffin liners or non-stick spray
2 mixing bowls (one large, one medium)
Measuring cups (for both dry and liquid ingredients)
Measuring spoons
1 Whisk
Silicone spatula or wooden spoon (for folding in blueberries)
Small bowl (for tossing blueberries in flour)
Microplane or zester (for lemon zest)
Ice cream scoop or 1/4 cup measure (for portioning batter)
Toothpick or cake tester (to check doneness)
Wire cooling rack

Ingredients

2 cup all-purpose flour
2/3 cup organic cane sugar
2 tsp baking powder
1½ tsp baking soda
1/4 tsp salt
1 cup mixed plant milk (1/2 almond, 1/2 oat)
1/3 cup coconut oil, melted
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tbsp lemon zest
1½ cups cups fresh blueberries
2 tbsp turbinado sugar (for topping)

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the plant milk, melted coconut oil, apple cider vinegar, vanilla extract, and lemon zest.
Let the wet mixture sit for 5 minutes to allow the milk to curdle slightly, creating a vegan buttermilk.
Pour the wet ingredients into the dry ingredients and stir gently until just combined – a few lumps are perfectly fine.
Toss the blueberries with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Sprinkle the tops with turbinado sugar for a delightful crunch.
Bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Expert Tips

Avoid over-mixing the batter, which can develop too much gluten and result in tough muffins.
Room temperature ingredients will blend more smoothly, so set your plant milk out 30 minutes before baking.
For the most impressive domed tops, start baking at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time.
Toss blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom.
Use a light hand when folding in blueberries to keep them from breaking and bleeding into the batter.

Elevate This Dish

Transform these classic vegan muffins into something extraordinary with these professional techniques:

Lemon Glaze Drizzle

Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and drizzle over cooled muffins for an extra burst of citrus flavor that complements the blueberries perfectly.

Streusel Topping

Before baking, top muffins with a mixture of 1/4 cup flour, 3 tablespoons brown sugar, 2 tablespoons vegan butter, and 1/2 teaspoon cinnamon for a bakery-style crumbly topping that adds texture and sweetness.

Mixed Berry Variation

Replace half the blueberries with raspberries or blackberries for a complex berry flavor profile that adds visual appeal with varied colors throughout each muffin.

Serving & Pairing

These versatile muffins work beautifully for breakfast, brunch, or snacks.

Serving Suggestions

Warm slightly before serving and top with a dollop of coconut yogurt
Serve alongside a fruit salad dressed with mint and lime
Cut in half and lightly toast for a more substantial breakfast option
Present on a tiered plate with other breakfast pastries for an impressive brunch display

Beverage Pairings

Foamy oat milk latte or cappuccino
Fresh-squeezed orange juice
Herbal tea, particularly mint or chamomile
Sparkling water with lemon for a refreshing contrast

Storage & Leftovers

These muffins keep well and can be enjoyed over several days if stored properly.

Store in an airtight container at room temperature for up to 3 days
Freeze for up to 3 months by wrapping individually in plastic wrap, then storing in a freezer bag
Reheat frozen muffins in a 350°F oven for 10-15 minutes or microwave for 30 seconds
For maximum freshness, warm refrigerated muffins for 10 seconds in the microwave before serving

Nutrition Information

Calories: 220 per muffin
Protein: 3g per muffin
Fiber: 2g per muffin
Fat: 9g per muffin (primarily from coconut oil)
Carbohydrates: 34g per muffin

These vegan muffins provide a moderate amount of fiber from the blueberries and whole grains. For a more nutritious option, try the healthy swaps like using whole wheat pastry flour for half the all-purpose flour, replacing cane sugar with coconut sugar for a lower glycemic option, or using applesauce to replace half the oil for reduced fat content.

Calories: 220kcal

Cost: $12-$15

Course: Breakfast, Dessert

Cuisine: American

Keyword: Bakery, French Flavour, Quick & Easy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @dailyhealthyeating on Instagram and hashtag it #dailyhealthyeating.

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