Quick Vegan Blueberry Muffins Recipes

EASY VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
• In a large bowl, mix the flours, brown sugar, baking powder, and salt.
• In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
• Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
• Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
• Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

QUICK VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
• Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.
• Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 350 °F.
• Add the plant-based milk and apple cider vinegar to a large mixing bowl. Whisk to combine and let this mixture sit for a minute.
• Next, whisk in the granulated sugar, vegetable oil and vanilla extract. Mix until well combined.
• Add the all-purpose flour, baking powder and baking soda to your mixing bowl along with a pinch of salt.
• Stir this mixture with a large spoon until it's mostly combined, but there's still some clumps left.
• Add blueberries to the batter and mix until just combined. This means until there are no large or dry clumps in the batter (small clumps that don't easily break apart are fine). Don't over-mix.
• Prepare a 12-slot muffin tray by lining it with silicone or paper muffin liners.
• Evenly scoop the batter into all 12 slots.
• Bake the muffins in an oven preheated to 350 °F for 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean.
• If using frozen berries, bake time can increase by up to 10-15 minutes.
• Once cooked, remove from your oven and let sit for a few minutes. Carefully remove the muffins and place onto a wire cooling rack. If using silicone muffin liners, it's best to remove these now, otherwise the edges of the muffin tend to become soggy.
• Fully cool your muffins before storing in an airtight container and refrigerating for up to 5 days.

VERY SIMPLE BLUEBERRY MUFFINS

Steps:

• Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
• Gently fold in blueberries.
• Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.