These vegan blueberry muffins are moist in the center and bursting with blueberries. They are made healthy with a combination of whole wheat and white flour.
Muffins are a breakfast staple everywhere, but have you ever noticed that they can be super unhealthy and often overpriced at cafes? This vegan Breakfast Blueberry Muffin recipe is super easy to make and has a great healthy aspect to it. Make a batch, and keep them as an easy on-the go breakfast or grab and go snack. I like to enjoy them on their own, and James loves them smothered with a thick layer of vegan-friendly butter. These muffins are packed with wholesome ingredients, and are moist in the center, golden on top and bursting with blueberry goodness. Perfect for getting your day started. So let’s save some money and make these at home instead pf paying those cafe prices, shall we?
I start with mixing Unbleached All Purpose Organic Flour with 100% Stone Ground Whole Wheat Organic Flour, for a healthier mix than just using white flour on its own. Now get out your favourite non dairy milk and vegan butter of choice, salt, cane sugar, baking soda and baking powder, some apple cider vinegar along with your mixing bowl, mixer and measuring cup. You will also need to prepare your favourite egg replacer (I like Bob’s Red Mill), vanilla extract, lemon zest and of course, frozen blueberries. Preheat your oven to 375F and let’s get started with the mix!
1) Do not over mix!
2) I use an ice-cream scooper for perfect muffin cup portions
3) Adding 1 tablespoon of sugar across all the muffin tops is what gives the muffin’s their crunchy top
4) Use a toothpick for testing if the muffins are finished baking (if the tooth pick comes out clean, they are ready!)
5) Let the muffins cool completely after baking before you put them into any type of container for storage or else they will get soggy.
There is nothing better than having muffins ready to grab first thing in the morning. This recipe makes 8 big top muffins or 12 regular muffins. James and I personally prefer BIG muffin tops; even though he eats the tops and leaves me the bases, that scoundrel!
- ½ cup soy or almond milk
- 1 tsp apple cider vinegar
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- ¼ tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ cup softened vegan butter or ⅓ cup canola oil
- ½ cup cane sugar + 1 tbsp for sprinkling
- 2 egg worth of prepared egg replacer
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup frozen blueberries DO NOT THAW
- Preheat the oven to 375F and grease and line a muffin tin with paper liners. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 12.
- In a small bowl or mug combine non-dairy milk of choice and apple cider vinegar. Set aside.
- Sift or whisk together all purpose flour, whole wheat flour, salt and baking powder and baking soda. Set aside.
- In the bowl of your stand mixer, or in a large bowl with a hand mixer, cream together the butter ½ cup sugar until smooth.
- Add the prepared egg replacer, vanilla, lemon zest and milk mixture, and beat until well combined.
- Toss blueberries in the flour mixture to coat completely. This will help to prevent them from all falling to the bottom of the muffins, leaving them soggy.
- Fold the flour-blueberry mixture into the creamed mixture, until you have a scoopable dough. Do not overmix.
- Fill paper liners with batter. For big topped muffins the batter will come to the tops of the paper liners, for stand-size muffins fill it only ¾ of the way full.
- Sprinkle the remaining 1 tbsp sugar over the tops of the muffins.
- Bake for about 30-35 mins in the preheated oven, or until a toothpick comes out clean.
- Remove from heat and allow muffins to cool to the touch before removing from pan and onto a cooling rack.