Posted in Recipes on 15.06.2020
Vegan Blueberry Muffins
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 12 muffins Print recipe?
These vegan blueberry muffins are deliciously light and dangerously moreish. We can’t just stop at one! They’re also ridiculously easy to make too!
Bursting with jammy blueberries, these homemade vegan muffins are soft and squidgy and so quick to knock up a batch. They freeze fantastically well too, losing none of their original squidgyness! There’s no strange ingredients either, only a few cupboard staples making you just over half an hour away from warm blueberry muffin heaven!
How to make easy, moist homemade muffins
I can’t emphasise just how effortless these are to make. It takes longer to weigh out the ingredients than to actually mix it all together!
Quite simply – mix together the wet ingredients, then the dry ingredients, mix the two together, stir in some blueberries and bake! You can use fresh or frozen blueberries in this vegan muffin recipe, so stock up on those blueberries when they’re in season or on offer!
If you’re wondering why there’s apple cider vinegar in the recipe and why we mix that together with the milk first – well that’s simply because it’s the best way I’ve found to give vegan baking the delicate crumb you normally get from using eggs. The vinegar first reacts with the milk to lightly curdle it (giving it a richer flavour) and it later reacts with the baking powder and bicarbonate of soda to enhance the leavening of whatever you’re baking, resulting in a better ‘crumb’ or texture.
Eggless and dairy free blueberry muffins really are just as good as their more traditional counterpart. I promise, you’ll not taste the difference!
The mixture itself is quite wet – I think that makes them deliciously moist and light and incredibly squidgy. I use a large spoon to divide most of the mixture between the muffin cases then go and top each one up with any mixture that’s left.
It’s then up to you if you want to add a sugary or nutty oat topping. I love the oats, Phil loves the sugar so we compromise 😉
I also didn’t use muffin cases when photographing this recipe as I wanted to show you the delicious golden crumb of these vegan blueberry muffins! But it’s up to you – cases are definitely quicker and easier.
Ever since these Healthy Breakfast Muffins (and even these Healthy Cookies) I’ve become quite partial to something other than porridge, baked oats or toast to start the day. These muffins are also perfect with an afternoon cuppa. Anyone else get the hungries around 3pm?
To store your blueberry muffins keep in an airtight container at room temperature for 3-4 days. You can keep them in the fridge for up to a week but the texture will change and become a little more dense. Simply allow to come to room temperature before eating.
They also freeze REALLY well too. The only problem is remembering to defrost them BEFORE you get an “I really fancy a muffin” type emergency.
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Vegan Blueberry Muffins
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 12 muffins
- 1 cup (240ml) unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1 + 1/2 cups (225g) plain flour
- 1/2 cup (60g) ground almonds (see note)
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 cup (125g) caster sugar
- 1/4 cup (60ml) vegetable oil (I used sunflower oil)
- 1 tsp vanilla extract
- 1 + 1/2 cups (180g) fresh or frozen blueberries
- demerara sugar or rolled oats for sprinkling
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with cases
- Whisk together the milk and vinegar in a small bowl or jug and set aside
- In a large bowl whisk together the flour, almonds, cinnamon, baking powder, bicarb and caster sugar
- To the milk add the oil and vanilla and whisk together
- Pour the milk into the bowl of dry ingredients and mix together well, stirring up from the bottom of the bowl to make sure there are no unmixed flour 'pockets'
- Stir in the blueberries then divide the mixture evenly between the 12 muffin cases
- Top each muffin with a sprinkle of demerara sugar or oats then bake for 25 minutes or until a cocktail stick inserted into the centre of a muffin comes out clean with no uncooked cake clinging to it
- Leave to cool in the tin for 1-2 minutes before transferring to a wire rack to cool completely
- Store in an airtight container or freeze for treats another day!
- If you have a nut allergy, omit the ground almonds and substitute for the same amount of plain flour
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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