The Best Vegan Blueberry Muffins
These are the Best Vegan Blueberry Muffins with a touch of lemon and are healthy, oil-free, moist, tender, fluffy, soft and absolutely delicious! Such a simple recipe with simple ingredients and they taste just like a traditional blueberry muffin!
Servings: 9 muffins
Calories: 153kcal
Ingredients
- 1 1/4 cups (150g) regular all-purpose flour (see NOTES below for GF)
- 1/4 cup (28g) superfine blanched almond flour (I use Bob's Red Mill)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup or agave, room temp
- 1/4 cup (60g) canned lite coconut milk, shaken well first (SEE NOTES below), room temp
- 1 tablespoon (15g) lemon juice + zest of 1 lemon
- 2 tablespoons (30g) unsweetened plain creamy non-dairy yogurt (I used cashew yogurt, the Forager brand), room temp
- 1 teaspoon vanilla extract
- 1/2 cup (90g) fresh blueberries
- raw sugar for topping, optional
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups to compare, just the scale and bowl, making sure to hit zero before each addition.
- I use this scale.
Instructions
- Make sure your liquids are at room temperature before beginning. Cold ingredients make for tough batters and muffins and harder to mix smoothly.
- Preheat the oven to 350°F and line a muffin pan with 9 liners. 10 if using a lot of blueberries. 9 will yield quite fluffy muffins.
- To a large bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.
- To a separate medium bowl, whisk together the syrup, milk, lemon juice/zest, yogurt and vanilla and whisk until very smooth and frothy.
- Pour the wet over the dry and very gently mix with a spoon until incorporated and the batter is smooth, but being very careful not to overmix! It's ok if there are a few lumps as long as no more flour is visible. Overmixing batters that contain all-purpose flour (gluten) can easily become dense, chewy and not rise well. The batter will be thick.
- Gently fold in the blueberries.
- Divide the batter into 9-10 muffin liners. The batter will fill up high, this is correct and how your muffins will be tall and fluffy.
- Sprinkle raw sugar on the top of each muffin if desired. It gives a pretty sheen and crunch.
- Bake for 20 minutes until golden brown and a toothpick is clean. 20 minutes was perfect each trial for me.
- Cool 15 minutes before serving.
Notes
- Blanched almond flour: Using a small amount of almond flour lends lots of moisture, fluffiness and tenderness to these vegan blueberry muffins. That is because almond flour contains fat. Since these are oil-free vegan muffins, adding fat is crucial to the texture. I tried these with all all-purpose flour and found them very chewy. If you are allergic, I would suggest another nut/seed meal like finely ground sunflower seeds or perhaps tigernut flour.
- Lite coconut milk: This is source of fat here and there isn't a whole lot of it, so it's pretty important for moisture and texture and fluff. I tried these with a low-fat oat milk and they were terribly chewy, so I don't recommend it. If allergic to coconut, use another really creamy high fat milk like one of the higher fat oat milks. Lite, thin milks like almond, rice, low-fat oat will make for a flatter, dense, less fluffy muffin. Soy milk is very high in protein and will make these quite chewy, I do not recommend it.
- Coconut milk brands: I use the 365 whole foods lite canned coconut milk or the Sprouts lite. Both are very creamy and not watery. Do not use the Polar brand, it is all fillers and gums and will ruin the muffins.
- Gluten-free: If you need gluten-free, make these gluten-free blueberry muffins!
- See post above for further common sub questions answered!
Nutrition
Serving: 1muffin | Calories: 153kcal | Carbohydrates: 30.8g | Protein: 2.2g | Fat: 2.4g | Saturated Fat: 0.5g | Sodium: 112mg | Potassium: 214mg | Fiber: 1.1g | Sugar: 14.5g | Calcium: 85mg