Vegan Blueberry Muffins
User Reviews
5
Vegan Blueberry Muffins
Description
Vegan Blueberry Muffins use fresh blueberries mixed into a batter prepared with oat milk and flaxseed meal, creating a moist texture that holds together well without dairy or eggs. The lemon zest and juice brighten the flavor, while cinnamon and optional nutmeg add warmth. A walnut crumble topping adds texture and a hint of nutty sweetness. The recipe requires pre-gelling the flaxseed and mixing the lemon juice with oat milk to act like buttermilk for better rise.
These muffins are baked in a generously greased muffin tin at 425ºF to develop a golden-brown exterior and tender interior. Ensuring the blueberries are dry before adding helps prevent excess moisture that might affect texture. The spices and brown sugars balance the tartness of the berries, while the neutral oil and vegan butter provide richness.
You can make these with all-purpose flour or substitute gluten-free flours as noted, adjusting the oat milk quantity to maintain batter consistency. The muffins work well for breakfast or snacks, pairing nicely with tea or coffee. The walnut crumble provides a pleasant contrast to the soft muffin crumb.
Using a digital scale and the spoon-and-level method for measuring flour improves accuracy, crucial for baking consistency. If muffins stick to the pan after baking, steaming the tin with a hot wet towel underneath can ease removal.
Ingredients
- 8 ounces blueberries about 1 ½ cups) (see Note 1, fresh, 227g
- 2 tablespoons ground flaxseed meal
- 1 1/4 cups oat milk 300 mL
- 1 lemon zested + 1 tablespoon juice, medium
- 2 3/4 cups all-purpose flour see Note 2 for GF option, spooned and leveled, 345g
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional, adds more depth of flavor, freshly grated
- ½ cup cane sugar organic, 100g
- ¼ cup brown sugar loosely packed, organic, 38g
- 3 tablespoons neutral-flavored oil (sunflower oil, avocado oil, canola oil, etc.)
- 3 tablespoons vegan butter recommended, but can use more oil, melted
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (or just sub in an extra ½ tsp of vanilla)
Walnut Crumble
- ⅓ cup walnuts finely chopped, 37g
- ⅓ packed cup brown sugar organic, 50g
- 1 lemon zested, medium
- Pinch of sea salt
Instructions
- Wash and dry your blueberries in a towel. You want them to be dry before using.
- Preheat the oven to 425ºF/218ºC. Generously grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray--be generous to avoid sticking (see Note 3).
- In a small bowl, whisk together the flaxseed meal and 5 tablespoons of warm water. Set aside for 10 to 15 minutes to gel up.
- Zest the lemon and set the zest aside for step 6. Juice the lemon and add one tablespoon of juice to the oat milk ("buttermilk"). Stir and set aside for 5 to 10 minutes.
- Make the Walnut Crumble: In a small bowl, mix the finely chopped walnuts, brown sugar, zest of 1 lemon, and pinch of salt until well combined.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and the 1/4 cup brown sugar.In a large bowl, whisk together the wet ingredients: buttermilk, lemon zest, prepared flax eggs, oil, melted butter, vanilla, and almond extract. Add the dry ingredients to the wet, using a silicone spatula or wooden spoon and stir until just combined, but do not over mix.****Do not mix in the blueberries at this point.
- Drop a heaping tablespoonful of the batter into the bottom of each muffin cup, making sure to cover the bottom of the tin. You'll only add roughly half of the batter to the muffin tins at this time.
- Now, add the blueberries to the remaining batter in the bowl and use a silicone spatula to gently fold them in. Divide the blueberry muffin batter evenly into the muffin cups, filling to the top. Sprinkle the Walnut Crumble evenly over each muffin.
- Bake at 425ºF/218ºC for 6 minutes, or until muffins have risen nicely. Then, without opening the oven door, reduce the heat to 350ºF/175ºC. Bake for another 16 to 18 minutes, or until a toothpick comes out clean or with a few crumbs.
- Transfer to a cooling rack and cool for 20 minutes. Use a small offset spatula or butter knife to loosen the muffins. Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.
Notes
- Use fresh or well-rinsed frozen blueberries, drying them thoroughly to avoid excess moisture.
- Weigh ingredients with a digital scale or use the spoon-and-level method for flour to ensure accurate measuring.
- Grease the muffin tin generously to prevent sticking; if using liners, greasing is optional.
- For gluten-free muffins, substitute AP flour with a mix of 1:1 gluten-free all-purpose flour and oat flour, reducing oat milk to 1 cup.
- If muffins stick after baking, place a hot, wrung-out dish towel under the pan for 10 minutes to loosen them gently using steam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 242mg | 10% |
| Potassium | 123mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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