Best 13 Vegan Blueberry Muffins Recipes

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Indulge in the delightful symphony of flavors presented by these tantalizing vegan blueberry muffins, a culinary masterpiece that caters to both your taste buds and your ethical preferences. Crafted with wholesome ingredients and bursting with the juicy goodness of blueberries, these muffins offer a guilt-free treat that nourishes your body and satisfies your sweet cravings.

In this comprehensive guide, we'll unveil the secrets behind these delectable muffins, providing you with three extraordinary recipes that cater to different dietary needs and preferences. Dive into the classic Vegan Blueberry Muffins recipe, which forms the foundation of this flavor journey. Discover the wonders of the Gluten-Free Vegan Blueberry Muffins, a delightful adaptation that accommodates those with gluten sensitivities. And for a truly unique experience, embrace the richness of the Keto Vegan Blueberry Muffins, a low-carb, high-fat creation that's perfect for those following a ketogenic lifestyle.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN BLUEBERRY MUFFINS



Vegan Blueberry Muffins image

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Provided by Christine

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g

VEGAN BLUEBERRY MUFFINS



Vegan Blueberry Muffins image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 12

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

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.

OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)



Oat Bran & Blueberry Muffins With Spelt (Vegan) image

"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!

Provided by magpie diner

Categories     < 60 Mins

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups soymilk
2 teaspoons lemon juice
1 1/2 cups oat bran
1 1/4 cups spelt flour (I used light spelt flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil (or sub another light oil like grapeseed)
1 Ener-G Egg Substitute (or your fave egg replacer)
1/2 teaspoon vanilla
1/2 cup dry sweetener (I use organic sugar)
1 cup blueberries (fresh or frozen, mixed berries work too)

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.

Nutrition Facts : Calories 106.1, Fat 7.5, SaturatedFat 0.7, Sodium 249.5, Carbohydrate 11.2, Fiber 2.5, Sugar 1.6, Protein 3.5

VEGAN BANANA BLUEBERRY MUFFINS



Vegan Banana Blueberry Muffins image

A moist, small batch of breakfast muffins.

Provided by ASTROPHE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 very ripe bananas, mashed
½ cup white sugar
½ teaspoon baking powder
½ teaspoon salt
¾ cup all-purpose flour
½ cup whole wheat pastry flour
1 ½ teaspoons egg replacer (dry)
2 tablespoons water
½ cup blueberries

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.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 45.9 g, Fat 0.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 225.6 mg, Sugar 22.7 g

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)



Whole Wheat Blueberry Muffins (Vegan) image

This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.

Provided by adams.wifey

Categories     Breads

Time 28m

Yield 16-18 muffins, 12 serving(s)

Number Of Ingredients 13

3 cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup ground flax seeds (optional)
2/3 cup canola oil
1 cup agave nectar or 1 cup honey
1 mashed banana (or 1/2 c. soymilk)
1 cup blueberries (fresh or frozen)
1/2 cup whole wheat flour
1/4 cup oat bran (or ground oats)
1/2 cup sugar (turbanado sugar works best)
1 tablespoon ground cinnamon
1/2 cup margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)

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!



BEST Vegan Blueberry Muffins Ever! image

Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.

Provided by thatchefisonly13

Categories     Breakfast

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour (2x)
1/4 cup coconut sugar
1/4 cup unbleached cane sugar
1/4 cup lavender sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 small bananas
1/3 cup sunflower oil
1/3 cup coconut milk
1 cup blueberries (frozen or fresh)

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



Vegan Blueberry Muffins image

Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Yield Makes one dozen

Number Of Ingredients 11

1/3 cup virgin coconut oil, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 bananas, mashed (3/4 cup)
1 cup almond milk, room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries
Turbinado sugar, for sprinkling

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



Vegan Whole-Grain Blueberry Muffins image

I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)

Provided by Veggie Girl NYC

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup teff flour
3/4 cup turbinado sugar or 3/4 cup other artificial sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
1/3 cup soymilk (appx.)
1 cup blueberries (fresh or frozen)
1/2 teaspoon cinnamon
crumb topping
1/4 cup turbinado sugar
1/8 cup unbleached flour
2 tablespoons vegan margarine
3/4 teaspoon cinnamon

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.

Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8

VEGAN BLUEBERRY BUCKWHEAT MUFFINS



VEGAN BLUEBERRY BUCKWHEAT MUFFINS image

Categories     Berry

Yield 9-10 muffins

Number Of Ingredients 13

1/2 cup + 2 Tbsp. buckwheat flour
1/2 cup + 2 Tbsp. old fashioned oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup brown sugar
1 small flax egg (1/2 Tbsp. flaxseed meal mixed with 1 1/2 Tbsp. water)
1 Tbsp. melted coconut oil (or sub canola oil)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup frozen blueberries, thawed (or sub fresh)

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.

EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS



Easy Vegan (Allergy Friendly) Blueberry Muffins image

Make and share this Easy Vegan (Allergy Friendly) Blueberry Muffins recipe from Food.com.

Provided by wherethedarknessmee

Categories     Breads

Time 25m

Yield 12 muffins, 10 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/2 cup sugar (vegan if you desire)
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soymilk
1/4 cup oil
1 cup frozen blueberries

Steps:

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

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS



VEGAN WHOLE WHEAT BLUEBERRY MUFFINS image

Categories     Berry     Muffin     Vegan

Yield 12-16 muffins

Number Of Ingredients 9

2 cups whole wheat pastry flour
1 1/2 t. baking soda
3/4 t. salt
zest from 1 clementine
1 cup sucanat
1 cup coconut milk
1/3 cup canola oil
1 T vinegar (white or apple cider)
2 cups blueberries, frozen or fresh

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



Vegan Blueberry Muffins image

Make and share this Vegan Blueberry Muffins recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1/4 cup margarine (soy or regular)
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 cup sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon vanilla
1/2 cup soymilk
2 cups frozen blueberries

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.

Nutrition Facts : Calories 199.6, Fat 2.3, SaturatedFat 0.5, Sodium 216.2, Carbohydrate 43.1, Fiber 1.6, Sugar 25.6, Protein 2.7

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE



Vegan Blueberry Muffins with Applesauce image

Mmmmm... Vegan blueberry muffins...

Provided by specialk

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 cooking spray
2 cups fresh blueberries
2 cups all-purpose flour
1 cup lightly packed brown sugar
½ cup unsweetened applesauce
½ cup soy milk
¼ cup soy margarine
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 39.6 g, Fat 4.2 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 274 mg, Sugar 21.8 g

Tips:

  • For a moister muffin, use ripe bananas or applesauce instead of yogurt.
  • Add a streusel topping for a crunchy texture. To make a streusel topping, combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter. Sprinkle over the muffins before baking.
  • For a sweeter muffin, add 1/2 cup of sugar to the batter.
  • For a healthier muffin, use whole wheat flour instead of all-purpose flour.
  • To make gluten-free muffins, use a gluten-free flour blend.
  • If you don't have muffin liners, you can grease a muffin tin with cooking spray.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These vegan blueberry muffins are a delicious and easy-to-make breakfast or snack. They are perfect for a quick and healthy breakfast on the go, or for a sweet treat that is not overly indulgent.

These muffins are also a great way to use up ripe bananas or applesauce. They are also a good source of fiber and antioxidants, making them a healthy choice for people of all ages.

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