Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet - in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they're a fabulous snack, too.
½cupsoy milk(or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
1 ½teaspoonvanilla extract
¼teaspooncinnamonoptional, but tastes amazing
pinch of lemon zestsince you’re already squeezing the lemon juice, but also optional
1cupblueberriesfresh or frozen, tossed in a tablespoon of flour + ¼ cup extra for the top
coarse sugar for sprinkling over the top of muffins
Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
While that's mixing, in another small bowl, whisk together the flour, baking powder, sea salt and cinnamon.
Add the dry ingredients to the wet ingredients and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature - and then lowering the temperature for the remaining time - is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark - nobody wants sunken or burnt muffins!
Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
Don't Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
How to Let the Muffins Cool: I like to turn my muffins on their sides while they're cooling so that the domes/tops don't collapse.
Weighing Out - I highly recommend as usual if you're baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that's too dry or too wet)! You'll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale