These vegan blueberry muffins are simply divine. They are soft, fluffy, moist and packed with fresh blueberries. You will love this simple recipe!
- 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 Tbsp lemon juice + soy milk up to the 1 cup line)*
- 1 Medium Banana (1/2 cup mashed/112g)
- 1/4 cup (55g) Coconut Oil (Firm)*
- 1 tsp Vanilla Extract
- 1 cup (125g) Fresh Blueberries (plus 1/2 cup (62g) to place on top of the muffins right before baking)*
- 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 1 cup of blueberries and place into a bowl. Add 1 tsp of flour and toss 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 (leaving behind any excess flour) and fold in gently. Divide the batter evenly between the muffin partitions of the prepared muffin tray.
- Add the half cup of extra blueberries directly to the top of muffins, around 2 or 3 to the top of each.
- Place into the oven and bake for 30 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.
- Store in an airtight container at room temperature for around 3 days or in the fridge for up to a week. They are also freezer friendly.
*Weigh your flour for the most accurate results.
*Vegan buttermilk can also be made with almond milk but since almond milk is a thinner consistency soy milk works a bit better in this recipe. Coconut milk doesn’t curdle but could be used anyway if you can’t use soy.
*If your coconut oil is already melted due to warmer weather then this is fine. It’s just that if it’s firm there is no need to melt it first you can just mash it up with your banana.
*You can also use frozen blueberries in a pinch, run them under a tap to thaw and then dry them completely before rolling in flour.
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Vegan
- Serving Size: 1 Muffin (of 12)
- Calories: 215
- Sugar: 19.1g
- Sodium: 243mg
- Fat: 5.1g
- Saturated Fat: 3.8g
- Carbohydrates: 39.7g
- Fiber: 1.2g
- Protein: 3.2g
Keywords: vegan blueberry muffins