I’ve been baking for a while now. So maybe I was starting to get a bit full of myself. Who knows? But these vegan blueberry muffins came along to cut me back down to size.
I usually don’t have to test a recipe too many times before I get it right.
But these blueberry muffins humbled me I tell you! I had to make these no less than 6 times before I perfected the recipe.
They almost got the better of me. I ended up on facebook complaining bitterly that no matter what I did, all my blueberries sank to the bottom, so it looked like a cupcake on the top and a blueberry mash on the bottom!
I was seriously unimpressed and about to throw the whole idea of blueberry muffins out the window.
And to add to the frustration I couldn’t find any recipes online that even mentioned this as a potential issue.
Luckily, I have some baking friends on facebook who came to the rescue. ‘Your batter is too wet’ said one, ‘You need a stiffer batter’ said another. And the penny dropped. AH!
So I increased the flour, switched the non-dairy milk for homemade vegan buttermilk (it’s a lot thicker), removed the liquid oil and replaced it with some solid coconut oil and a mashed banana and bingo bango there were my blueberry muffins!
Perfectly moist, perfectly delicious but most importantly, with blueberries all the way through, not just a mash at the bottom!
The batter has to be thick!
Before my batter was stiff enough for these muffins, I tried everything to stop the blueberries from sinking, like rolling them in flour, putting them in only right at the end before going into the oven, putting in a lot of blueberries, putting in only a few blueberries, nothing made a jot of difference.
It wasn’t about the blueberries, of course.
Your batter needs to be thick, that is the key aspect.
I did pop a few blueberries directly on the top of the muffins before going in just to make sure that they would be visible on the top, I didn’t want the muffins to rise up past the blueberries and keep them hidden from above, I wanted to see those beautiful purple bits right at the top!
The great thing about this recipe is I have gone through all the troubleshooting with the batter, so if you follow the directions you will absolutely not have to worry about all your blueberries sinking straight to the bottom!
Making perfect vegan blueberry muffins
The vegan buttermilk is crucial. It’s nice and thick which contributes to keeping your batter thick so the blueberries don’t sink, but it also has the wonderful benefit of creating an ultra moist muffin and creating a beautifully tender crumb.
I really prefer soy milk over almond milk for making vegan buttermilk for this recipe because it is thicker and when curdled into buttermilk it is really thick. Almond milk can be used in a pinch (or if you can’t have soy) but it is much thinner so doesn’t work as well.
Coconut milk doesn’t curdle but does have the benefit of also being thick, so even though it doesn’t curdle, it might work better than almond milk in this recipe if you can’t do soy.
Check out our page for how to make vegan buttermilk which also has a video that demonstrates the difference between vegan buttermilk made with soy milk and made with almond milk.
Coconut oil works great for this as it’s very thick so contributes to the thickness of the batter while still ensuring a perfect level of moisture in these muffins.
Banana acts like an egg replacement in these muffins and thickens the batter while adding moisture, enabling us to not have to use a lot of oil. I recommend you weigh the mashed banana quantity to ensure it’s the right amount by weight.
Fresh blueberries are what these vegan blueberry muffins are all about! Use fresh for the best taste results. Frozen blueberries, even once thawed, are going to be too soggy for this. Fresh is what you want.
You will love these blueberry muffins, they are:
- Deliciously moist
- Packed with delicious blueberries
- Perfectly sweet
- Simply divine with or without vegan butter
These muffins are at their absolute best when eaten fresh the same day. But they can also be stored in an airtight container at room temperature for a few days.
Want more vegan muffins?
We have loads of delicious recipes:
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Zucchini Muffins
- Vegan Pumpkin Muffins
- Vegan Bran Muffins
Let us know what you think of these vegan blueberry muffins in the comments and please also rate the recipe, thanks so much!
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Easy and delicious vegan blueberry muffins. These moist and perfectly sweet muffins are packed with blueberries and simply divine spread with vegan butter.
- 2 and 1/4 cups (282g) All Purpose Flour*
- 1 cup (200g) White Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk
- 1 Medium Banana (3.5oz/100g Mashed)*
- 1/4 cup (60g) Coconut Oil (Firm)
- 1 tsp Vanilla Extract
- 4 oz (113g) Fresh Blueberries + more to add directly on top
- 1 tsp All Purpose Flour (to roll the blueberries in)
- Preheat the oven to 350°F (180°C). Spray a muffin tray very well with non-stick spray and set aside.
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Prepare your vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow to sit for a minute to curdle.
- Peel and mash the banana. Add in the firm coconut oil and mash it up with the banana.
- Add the vegan buttermilk, mashed banana and coconut oil and vanilla to the dry ingredients and whisk in with a hand whisk. The batter should be thick.
- Wash the blueberries and place into a bowl. Add 1 tsp of flour and mix with the blueberries to lightly coat all of them with flour. This, along with the thickness of the batter will prevent your blueberries from sinking.
- Add the blueberries to the batter and fold in gently.
- Divide the batter evenly between the muffin partitions of the prepared muffin tray.
- Add a few extra blueberries directly to the top of each muffin.
- Place into the oven and bake for 30-40 minutes or until lightly browned and they pass the toothpick test i.e. a toothpick inserted into the center of one of the muffins comes out clean (or mostly, if the toothpick hits a blueberry it won’t be entirely clean, but you should still get a sense of whether they are done or not).*
- Allow to cool for 10 minutes before removing the muffins from the muffin tray and placing onto a wire cooling rack to cool completely.
*Weigh your flour and your mashed banana for the most accurate results.
*I have had varying results with the baking time for these. In my previous oven they took 40 minutes, but when I made them again recently in my new oven they were done at 30 minutes. So just keep on eye on them. Definitely check at 30 minutes if they’re done because they might be perfect at that point.
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Vegan
- Serving Size: 1 Muffin (of 12)
- Calories: 217
- Sugar: 19.2g
- Sodium: 230mg
- Fat: 5.5g
- Saturated Fat: 4.2g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3.1g
Keywords: vegan blueberry muffins