Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
Ingredients
- 2 ¼ call-purpose flour)
(+ 2 teaspoons for tossing the blueberries
- 2 ¼ tspbaking powder
- ¾ tspbaking soda
- ½ tspsalt
- ½ cneutral-tasting oil
- ¾ cgranulated sugar
- 1 cml milk)
(dairy or non dairy
- 2 tbsplemon juice)
(zest the lemon before you squeeze it
- 1zest of
- 1 tsppure vanilla extract
- 1 ½ cblueberries)
(fresh or frozen – see notes
- ¼ call-purpose flour
- ¼ cgranulated sugar
- ⅛ tspsalt
- 2 tbspbutter
melted
Directions
- 1
Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.
- 2
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
- 3
In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.
- 4
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
- 5
Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 - 20 minutes.
- 6
While the batter rest, preheat the oven to 425º F (220º C).
- 7
Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
- 8
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
- 9
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
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About this Recipe
Craving warm, tender blueberry muffins that fit a vegan diet? These Easy Vegan Blueberry Muffins deliver on all fronts, bringing you perfectly sweet, irresistible treats without eggs or dairy, using ingredients likely already in your kitchen.
This recipe shines by proving that incredible muffins don't need complicated steps or special equipment; you'll whip them up with just a couple of bowls and a whisk. The clever combination of baking powder and baking soda, alongside lemon juice and non-dairy milk, creates an incredibly tender crumb even without eggs or dairy.
Prepare for a delightful experience with these Easy Vegan Blueberry Muffins. Each bite offers a supremely soft and tender texture, studded generously with juicy blueberries that burst with sweet and tart flavor. The hint of lemon zest adds a bright lift, beautifully complementing the rich vanilla, while a crunchy sugar topping provides a pleasing textural contrast. These muffins are a comforting and satisfying treat, perfect for breakfast or a snack, coming in at 293 calories per serving.
You can easily adapt the milk in this recipe, choosing between dairy or your favorite non-dairy option to keep it vegan-friendly. While fresh blueberries are fantastic, frozen ones work just as well—just be sure to check the recipe notes if using frozen. For the delicious streusel-like topping that uses melted butter, you can easily swap in a plant-based butter alternative to keep the entire muffin vegan.
These soft, sweet muffins are ideal for a leisurely breakfast, a delightful brunch spread, or a satisfying snack with your morning coffee or tea. Serve them warm for the ultimate comfort food experience.