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Vegan blueberry muffins in a basket.
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5 from 22 votes

Vegan Blueberry Muffins

These vegan blueberry muffins are the best you've ever tasted. Soft, fluffy, moist and packed with fresh blueberries.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 214kcal
Author: Alison Andrews

Ingredients

  • 2 ¼ cups All Purpose Flour (282g)
  • 1 cup White Granulated Sugar (200g)
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
  • ½ cup Mashed Ripe Banana (112g)
  • ¼ cup Coconut Oil (55g)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Fresh Blueberries (187g) Divided
  • 1 teaspoon All Purpose Flour to roll the blueberries in

Instructions

  • 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 Tablespoon 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 the coconut oil and mash it up with the banana.
  • Add the vegan buttermilk, mashed banana and coconut oil and vanilla extract to the dry ingredients and mix in. Don't overmix. The batter should be thick.
  • Add 1 cup of blueberries to a bowl. Add 1 teaspoon of flour and toss with the blueberries to lightly coat 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 remaining 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 20-25 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 a few minutes before removing the muffins from the muffin tray and placing onto a wire cooling rack to cool completely.

Video

Notes

  1. Weigh your flour for the most accurate results or measure it using the 'spoon and level' method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. 
  2. 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.
  3. If your coconut oil is firm at room temperature then you don't need to melt it first. You can just mash it up with the banana. If it's already melted due to warmer weather then this is fine too. 
  4. Store leftovers in an airtight container at room temperature for 2-3 days. They are also freezer friendly.

Nutrition

Serving: 1Muffin | Calories: 214kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 214mg | Potassium: 91mg | Fiber: 1g | Sugar: 20g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg