Don’t eat just any blueberry muffin. These vegan blueberry muffins have been perfected over time and are bursting with fresh blueberries. Do you like healthy muffins? You’ll love the moist, fluffy base boasting lots of blueberries using fresh or frozen fruit.
Are Blueberry Muffins Healthy?
How far will you go to get delicious, healthy blueberry muffins? As far as the corner grocery store? Those muffins may be tasty, but not necessarily healthy.
Maybe the better question is, what ingredients are you willing to include in your muffins to make them healthier? This vegan blueberry muffins recipe pushes the limits by including the following:
- uses coconut sugar (coconut sugar may be slightly better on blood sugar levels)
- reduces the amount of added sugar used
- replaces all-purpose white flour with healthier whole wheat pastry flour
- adds heart healthy oats
- includes lots of antioxidant-rich blueberries (of course)
- uses omega-3-rich ground flax seeds instead of eggs.
That’s a lot of health improvements on the traditional blueberry muffin recipe!
The big question? Is this vegan blueberry muffin tasty? After many self-sacrificing taste tests, the answer is a great big YES!
How to Make Vegan Blueberry Muffins
This is a relatively easy way to make a vegan version of delicious blueberry muffins. Here are the ingredients involved:
- vegan butter
- coconut sugar
- almond milk
- ground flaxseeds
- apple cider vinegar
- whole wheat pastry flour
- rolled oats
- almond flour
- baking powder
- blueberries (fresh or frozen)
I used fresh blueberries, but frozen will work just fine too.
Steps to Making Blueberry Muffins
To make these blueberry muffins, simply follow these steps:
- combine the vegan butter, coconut sugar, almond milk, flaxseeds, cornstarch, and apple cider vinegar in a bowl and give it a good stir
- In a separate bowl combine the flour, oats, almond flour, baking powder and salt. Give that a good stir
- Add the blueberries to the flour mixture and stir to coat the blueberries (this will help prevent them from sinking to the bottom of the muffins)
- Then add the almond milk mixture to the blueberry-infused flour mixture and stir this all together until just combined being sure not to overmix
- Spoon the muffin batter into prepared muffin tins and bake.
Tips for Blueberry Muffins
To paper or not to paper, that is the question.
The answer depends on your preference. If you choose not to paper your muffin pan, like me, then just give each compartment a quick spray of vegetable cooking spray. Then swipe it with your finger to make sure the entire surface is coated.
Also, be sure and add the blueberries to the flour before mixing in with the rest of the batter. This will help prevent all the blueberries from settling in the bottom of your muffins.
We love these vegan blueberry muffins so much, we made a video for you!
Can you Freeze Blueberry Muffins?
You can freeze blueberry muffins by allowing them to cool completely after removing them from the oven. Then transfer them to an freezer-safe container or freezer bag and freeze for up to 2 months.
To serve, simply remove from the freezer and sit on the counter until thawed and then heat in your toaster oven to get a crispy crust. Alternatively, you can defrost in the microwave until thawed. Then cook for a few more seconds until the muffins are heated through.
Personally, I think muffins cooked in the toaster oven are better, but sometimes the convenience of a microwave is undeniable!
We hope you love this recipe for vegan blueberry muffins as much as we do! If you decide to make them, be sure and snap a photo and share it with me using #namelymarly on Instagram. I love seeing your photos!
Vegan Blueberry Muffins
- 1/4 cup vegan butter , melted
- ½ cup coconut sugar
- ½ cup applesauce , unsweetened
- 1 cup almond milk , unsweetened
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour
- 3/4 cup rolled oats
- 1/4 cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries , fresh or frozen
- Preheat oven to 350F. Spray a standard muffin tin with a light coating of vegetable cooking spray.
- In a medium bowl stir together the vegan butter, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
- In a large bowl combine the flour, almond flour, baking powder, baking soda and salt. Stir to combine. Add the blueberries to the flour and gently toss to coat blueberries. Pour the milk mixture into the flour mixture and stir gently, until just combined.
- Spoon the batter into prepared muffin tins. Bake 20 - 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.