Vegan Blueberry Muffins (Small-Batch)
These Small-Batch Vegan Blueberry Muffins are soft, moist, and fluffy, made completely eggless and dairy-free, yet full of classic bakery-style flavor. Each muffin is bursting with juicy blueberries and perfectly sweetened for a balanced taste. Easy to make and wonderfully tender, they're ideal for breakfast, snacking, or a simple homemade treat.
Servings: 6 Muffins
Ingredients
- 1¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60ml) oil (any neutral-flavored)
- 7 tablespoon (90g) sugar
- ¼ cup (60g) dairy-free sour cream
- ½ cup (120ml) dairy-free milk
- 1½ teaspoon apple cider vinegar (or white vinegar)
- 1 teaspoon vanilla
- ¾ cup (90g) fresh blueberries
- Coarse sugar to sprinkle (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin tin with paper liners and lightly grease them.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Add fresh blueberries and fold them gently. If you use frozen berries, add them to the final batter, not the flour mixture.
- Add oil, sugar, vegan sour cream, dairy-free milk, vinegar, and vanilla to a large mixing bowl. Mix well until combined.
- Add the dry mixture to the wet and mix gently until just combined. Do not overmix.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- Sprinkle the coarse sugar over the top if desired.
- Bake the muffins for 5 minutes at 425°F (220°C), then, while the muffins are still in the oven, reduce the temperature to 350°F (180°C).
- Continue baking for 17-20 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- These Vegan Blueberry Muffins stay at room temperature for up to 2 days.
- If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
Notes
- Measuring the Ingredients: To achieve moist and fluffy muffins, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Oil: You can use any neutral-flavored oil for these muffins, such as sunflower, canola, or light olive oil.
- Vegan Sour Cream: I like to add sour cream to achieve a moist and tender muffin texture. Instead of sour cream, vegan Greek-style yogurt can be used as a substitute.
- Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk as an alternative.
- Blueberries: I highly recommend using fresh blueberries. However, if you use frozen blueberries, add them directly to the batter without thawing.
- Filling the Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the vegan blueberry muffins will rise well and have nice domed muffin tops.
- Yield: This recipe yields six muffins. However, you can easily double the ingredients to make 12-count muffins.
Nutrition (Approximate Values)
Calories : 263kcalCarbohydrates : 37gProtein : 3gFat : 11gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 6gTrans Fat : 0.04gSodium : 236mgPotassium : 75mgFiber : 1gSugar : 17gVitamin A : 87IUVitamin C : 3mgCalcium : 79mgIron : 1mg
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