Best 13 Vegan Blueberry Muffins Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
• In a large mixing bowl add the flour, baking powder, baking soda and salt.
• Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
• Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
• Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
• Spoon batter evenly, about 1/4 cup each, into muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown.

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)

Steps:

• Combine all dry muffin ingrediends in a large bowl.
• Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
• Add in blueberries.
• Grease muffin tins and fill about 3/4 full.
• Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
• Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

BEST VEGAN BLUEBERRY MUFFINS EVER!

Steps:

• Preheat over to 400°F.
• Add all of the dry ingredients into a large bowl.
• Add the wet ingredients to the same bowl as the dry ingredients.
• In a separate bowl, mash the two bananas into a paste.
• After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
• Add in the blueberries with your hands to make sure they're distrubeted evenly.
• Line a cupcake tin, and fill each liner about 2/3 of the way.
• Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
• Bake for 25 minutes and enjoy!:D.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.
• Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease 12 muffin cups.
• Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
• Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling appx. 1/3 full.
• If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
• Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS

Steps:

• Mix it all together and throw it in the oven at 350 for about 20 minutes.

VEGAN BLUEBERRY BUCKWHEAT MUFFINS

Steps:

• Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• In a medium bowl mix together flour, baking soda, salt, zest. Preheat oven to 375. In a large bowl mix together sucanat, coconut milk, oil, vinegar. Put dry ingredients into wet and stir just until ingredients are combined. Gently mix in blueberries and pour into muffin tins. Bake for 20 minutes or until tester comes out clean.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin cups with paper liners or spray with nonstick spray.
• Mix all ingredients together until moistened.
• Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
• Bake 35 minutes or until the tops are firm.
• Cool on a wire rack.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.