These vegan blueberry muffins are fluffy, moist and loaded with all the blueberries. All you need is one bowl, pantry staple ingredients and 30 minutes. This easy blueberry muffin recipe is just bursting with flavors that say ‘spring’. Eat them straight outta the oven, drizzle with sunflower butter or just eat them all at once (which I might have done).
Oh, and you can absolutely make these blueberry muffins with frozen blueberries!
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- Ingredients for Vegan Blueberry Muffins
- Tips for the Best Vegan Blueberry Muffins
- Muffins Pan Chit Chat
- FAQ’s
Ingredients for Blueberry Muffins
Not only are these healthy blueberry muffins insanely good, they’re also super easy to make and need just 7 ingredients.
- Tahini: Adds in tons of moisture and healthy fats, so you won’t get any crazy sugar roller coasters! Feel free to use any runny nut butter of choice, like cashew butter as a substitute.
- Vegan Yogurt AND Vegan Buttermilk: Provides the perfect amount of tang, moisture and best of all makes these muffins get the perfect domed top. So yes, these are essential to making these muffins.
- Coconut Sugar: For both the batter and the muffins tops. Sprinkling coconut sugar on top makes the muffin’s resemble those iconic bakery style crunchy muffin tops.
- Spelt Flour: For extra nutty flavor. If you’re gluten-free, you can use a simple 1:1 GF flour blend as a swap. Additionally, whole-wheat flour also works well in this recipe, although I do think the spelt flour tastes best!
- Baking powder: Baking powder provides the perfect amount of rise to make these muffins big, fluffy and perfectly domed. I know that 2 tsp of baking powder seems like a lot, but trust me, it’s needed!
- Blueberries: Duh! I recommend using frozen blueberries (I know, shocking!) as they tend to not burst when baking or bleed into the muffins. Additionally, toss the blueberries in some extra spelt flour to prevent them from sinking the the bottoms of your muffins.
Tips for the Best Vegan Blueberry Muffins
The ultimate homemade muffin is one the perfectly mimics those big and fluffy bakery style blueberry muffins. Chances are you’re probably wondering how the heck to achieve that.
So I’ve rounded up a few of my top tips for perfect blueberry muffins.
- Use buttermilk AND tangy vegan yogurt: This particular combination (that you’ll see in most recipes for a reason) ensures the muffin is both tangy and rises into a perfect dome.
- Don’t over mix: You’ve heard it a million times, but over mixing batter leads to dense, chewy and dry muffins. One trick to not over mixing is to just fold the ingredients together, rather than mixing in circles.
- Flour the blueberries: Coating the blueberries with flour will ensure that they don’t sink to the bottom. That way you’ll have blueberries in the muffins tops as well. Additionally, if you’re using frozen blueberries, don’t let them thaw too much as that will make them bleed into the batter. Hello blue muffins!
- Sprinkle with sugar: Lastly, to get those super crunchy addictingly good muffins tops, sprinkle the muffins with coconut sugar before baking.
Muffin Pan Chit Chat & FAQ’s
- What muffin pan should I use? I usually just make these in a standard size muffin pan. But you can also use a mini muffins pan or a jump one. However, the baked time will vary depending on the size of the muffin. I would bake the mini muffins for 18 minutes and the jumbo ones for 35-40 minutes.
- What is the secret to moist muffins? Without a doubt, vegan yogurt and vegan buttermilk. These both work in parallel to add in moisture and a slight tang that makes these moist blueberry muffins so freakin good!
- Is it better to use fresh or frozen blueberries for muffins? I would argue that frozen are best. Fresh berries tend to burst when baked, leading to the blueberries bleeding into the muffins.
- How healthy is a blueberry muffin? Blueberry muffins from the bakery, definitely not healthy. But, these healthy vegan blueberry muffins are absolutely healthy. Made with tahini and vegan yogurt to provide healthy fats and slow down sugar absorption, these muffins couldn’t get any healthier. They’re nutritionally balanced with carbs and protein (spelt flour), fats (tahini and vegan yogurt) as well as added nutrients from the blueberries and lemon.
How to Store Vegan Blueberry muffins
Last but not least, how to store the leftover vegan blueberry muffins. I will say, these are best eaten straight outta the oven. And because the batter is so easy to make, you can whip these up any time. But, if you have leftovers, simply pop them in an airtight glass container store on the counter at room temp for up to 3 days. Or in the fridge for up to a week.
One note, I like to heat up the leftover muffins (because warm muffins are so much better) and drizzle them with sunflower butter and honey. Insane combo!
If you want more muffins recipe, check out these savory spiced muffins – they’re the perfect on-the-go snack!
If you make this recipe, please leave a start rating and review below. Also, please tag me or DM me on Instagram @munchingwithmariyah, love seeing your photos!
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To Die For Vegan Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Description
These vegan blueberry muffins are fluffy, moist and loaded with all the blueberries. All you need is one bowl, pantry staple ingredients and 30 minutes.
Ingredients
Wet Ingredients
- ⅓ cup Vegan Yogurt ((try to use a tangy one))
- ¾ cup Vegan Buttermilk ((see notes))
- ¼ cup Tahini
- ⅓ cup Coconut Sugar ((can sub with date sugar))
- ½ tsp Vanilla extract
- 2 tsp Baking powder
- ½ tsp Pink Himalayan Salt
Dry Ingredients
- 2 cups Spelt flour
- 1 ½ cups Blueberries, tossed in 1-2 tbsp spelt flour ((fresh or frozen both work))
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with muffin liners.
- In a bowl, add in all of the wet ingredients – yogurt, vegan buttermilk, tahini, coconut sugar, vanilla extract, baking powder and salt. Whisk well.
- Then gently sprinkle in the flour, and fold it in to combine with the wet ingredients. Once it looks like the flour is almost combined, stop mixing. The batter will be quite thick. Add the blueberries into the batter and gently fold in.
- Using an ice cream scoop, scoop the batter into the prepared muffin liners. I usually fill up each muffin line about ¾ full. This will get you super fluffy domed muffins.
- Once the muffins are filled, bake in the oven for 25-30 minutes until puffed and golden-brown. Let cool on the counter for 5 minutes and enjoy!
Notes
Vegan Buttermilk: Simply mix together 3/4 cup cashew milk + 1 tsp lemon juice and set aside. It will look slightly curdled, but that’s what it should look like.
I baked them today , I don’t like tahini so I added 1/4 more of the yoghurt and I added probably 1tbs sunflower oil , I increased the sugar by 2 more tbs because my grandkids are used to very sweet muffin which I usually always decreased but I want them to eat them , they are still healthier than store bought . I made 8 nice size muffin they raised very high very nice recipe . I have a lemon blueberry recipe similar to this one , I could make this recipe using less milk replace it with lemon juice and add lemon zest . Thank you
Awww hope your grandkids liked them as well! So happy you liked the recipe!