The Best Vegan Blueberry Muffins
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4.8
24 reviews
Excellent
The Best Vegan Blueberry Muffins
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These are the BEST vegan blueberry muffins I’ve ever had. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make!
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Ingredients
- 1 Hass avocado mashed very well (about 3/4 cup)*
- ¾ cups granulated sugar
- ⅓ cup canola or vegetable oil melted coconut oil may be substituted
- ⅓ cup vegan Greek yogurt or sour cream**
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ¾ teaspoon cinnamon
- ¾ teaspoon nutmeg
- pinch salt optional and to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups frozen blueberries***
- 2 tablespoons all-purpose flour for tossing berries
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Instructions
- Preheat oven to 400F. Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set aside. (I prefer cosmetically to not use liners, and they could stick to muffins; have not tested liners with this recipe)
- In a large mixing bowl, mash the avocado very well.
- Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
- Add 1 cup flour, baking powder, and stir until just combined; don’t overmix. Set bowl aside.
- In a small bowl, toss blueberries with 2 tablespoons flour, which prevents them from sinking as much while baking.
- Gently fold blueberries into batter along with any flour that didn’t adhere. If using frozen berries, add them into the batter frozen, do not thaw. This prevents them from bleeding, running, and breaking apart as much.
- Divide batter evenly among 12-cups in prepared pan. Each cavity should be filled between 2/3 and 3/4 full. Do not exceed 3/4 full, or muffins could overflow while baking. If you have extra batter, make a 13th muffin or sample the batter – it’s vegan and safe.
- Bake at 400F for 10 minutes.
- Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Muffins are done when domed, golden, springy to the touch, and a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. I baked for 15 minutes after lowering the temp, for a total of 25 minutes and used frozen berries.
- Allow muffins to cool in pan for about 10 minutes before removing. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Notes
- *Your avocado should be very ripe, or even overripe.
- **I used So Delicious Plain Coconut Milk Greek Yogurt. I've also tested this recipe with plain Chobani Greek yogurt and it worked well.
- ***Keep the blueberries frozen, do not thaw them. Fresh berries may be substituted and baking time may be a few minutes less.
Nutrition Information
Show Details
Serving
1
Calories
212kcal
(11%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
1mg
(0%)
Sodium
138mg
(6%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 212kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 1mg | 0% |
| Sodium | 138mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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