Vegan Blueberry Muffins Recipe
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!
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.
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
- 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.
- Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
- 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.
- Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
- 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.
- Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.
- 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.
- Pop them into the oven for 30-35 minutes at 180°C/356°F.
- 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.