It’s really nice to discover that you can create delicious things with simple ingredients. The vegan blueberry muffins are one of them. The making process is incredibly simple but they come out soft and moist with full flavour of blueberries. I’ve only got a muffin tin with 6 cups so I made 6 blueberry muffins for 3 of us, it was gone in one day..
I love adding fruits or vegetables in cakes. It makes the cakes healthier while you can still enjoy its sweetness☺ Take a look at my cake recipes with fruits and vegetables from the Dessert page in this blog!
You might have noticed already, these muffins have a shape like a mushroom! That’s because I put the batter near the top of the muffin cups, whereas it’s usually recommended to put 2/3. Well, I often do this way (I like the shape) and never find any problems with it. Maybe I will try the recommended way next time!
As I mentioned earlier these muffins are so easy to make, and you only need a few ingredients.
What you need
- Plain flour
- Baking powder
- Small pinch salt
- Brown sugar
- Soy milk
- Non flavoured oil
- Vanilla extract
- Frozen blueberries
I use brown sugar but you can use caster sugar or granulated Sugar if that’s what you have! You can also replace the frozen blueberries with fresh ones.
How to make the Vegan Blueberry Muffins with simple steps
- Preheat the oven to 180°C (gas mark5). Grease a muffin tin with 6 cups with a bit of margarine and set aside.
- In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
- In a medium bowl, mix the soy milk, sugar, oil and vanilla extract together until well combined. Add in the sifted flour mixture and mix until just combined.
- Fold in the frozen blueberries and gently mix into the batter.
- Fill each muffin cup with batter and top each muffin with a few blueberries, maybe 3 or 4.
- Place in the oven and bake for 30 minutes or a toothpick inserted in the middle of a muffin comes out clean.
- Let it cool completely before serving.
You can keep the leftovers in a container with a lid in room temperature up to 2 days, In the fridge up to 5 days.
Please check out the full recipe below for detailed instructions.
Looking for an easy vegan muffin recipe? I very much recommend you to try this!
Vegan Blueberry Muffins
Ingredients
- 125 g plain flour
- 6 g baking powder 6 g is about one heap of tea spoon
- small pinch salt
- 70 g brown sugar
- 120 ml soy milk
- 70 ml non flavoured oil I used sunflower oil
- 1 tsp vanilla extract
- 55 g frozen blueberries
- few more blueberries for topping
Instructions
- Preheat the oven to 180°C (gas mark5). Grease a muffin tin with 6 cups with a bit of margarine and set aside.
- In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
- In a medium bowl, mix the soy milk, sugar, oil and vanilla extract together until well combined. Add in the sifted flour mixture and mix until just combined, careful not to overmix!
- Fold in the frozen blueberries and gently mix into the batter.
- Fill each muffin cup with batter. I fill the batter very near to the top so the muffins came out in the mushroom kind of shape but if you want an ordinary muffin shape, you should fill each cup 2/3 with the batter.
- Top each muffin with a few blueberries, maybe 3 or 4. Place in the oven and bake for 30 minutes or a toothpick inserted in the middle of a muffin comes out clean.
- Let it cool completely before serving.