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Vegan Blueberry Muffins Recipe

By Ely Marai

This vegan blueberry muffin recipe makes delicious golden and fluffy muffins with a crunchy oat topping. It’s super satisfying and most importantly - incredibly easy!

Vegan Blueberry Muffins Recipe


WHY CHOOSE THIS RECIPE?

  • There’s DOUBLE the blueberry goodness. Our muffin consists of whole blueberries as well as mashed up blueberries stirred through the mixture.
  • They’re super fluffy and moist. 
  • The oat topping is absolute heaven and will have you munching on these for days. 
  • It’s SO much better than regular muffins. 
  • This is another one from my collection of super easy recipes! 
  • You need ZERO special equipment for this - literally just an oven, muffin tray and some bowls!
  • They’re a great vegan snack for kids. Plus, the kids can even help make them.
  • It’s budget-proof. You can use frozen blueberries and very basic kitchen cupboard ingredients. 
  • Did I mention the oat crumble topping? Oh yes, I did. It’s just too good for words. 
  • If you scroll to the recipe card down below, you can also adjust the portion sizes. Plus, you can convert from metric to US measurements with just one click.
  • Oh and if that wasn’t enough I’m also bringing you step-by-step instruction photos. This way you’ll know exactly how your mixture is supposed to look during different stages. 

Equipment

Muffin tray

Ingredients

FOR THE MUFFINS

  • 75 g caster sugar75 g caster sugar
  • 128 g whole wheat flour should equal about 1 cup of flour128 g whole wheat flour should equal about 1 cup of flour
  • 128 g plain flour should equal about 1 cup of flour128 g plain flour should equal about 1 cup of flour
  • 2½ tsp baking powder2½ tsp baking powder
  • ¼ tsp salt PLUS an extra pinch of salt on top of that¼ tsp salt PLUS an extra pinch of salt on top of that
  • 210 ml oat milk or other plant milk210 ml oat milk or other plant milk
  • 20 ml lemon juice from lemon concentrate or juiced from a lemon20 ml lemon juice from lemon concentrate or juiced from a lemon
  • 65 ml olive oil should equal about 1/3 cup of oil65 ml olive oil should equal about 1/3 cup of oil
  • 175 g blueberries whole175 g blueberries whole
  • 25 g blueberries mashed25 g blueberries mashed

FOR THE OAT CRUMBLE TOPPING

  • 10 g brown sugar can be substituted for white sugar10 g brown sugar can be substituted for white sugar
  • 40 g oats40 g oats
  • 2 tsp olive oil2 tsp olive oil
  • ½ tsp cinnamon½ tsp cinnamon

Instructions

  1. Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture. 
  2. Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
  3. In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier. 
  4. Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
  5.  Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
  6. Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil. 
  7. Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
  8. Pop them into the oven for 30-35 minutes at 180°C/356°F. 

Notes

  • Use the step-by-step photos above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • Fill your muffin tin all the way to the top.
  • To check if it's been baked, stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done.
  • If you want to remove the paper liner easily, wait for the muffin to cool down completely first.

Source: myveganminimalist.com

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