Vegan Blueberry Muffins Recipe
Introduction
These vegan blueberry muffins are ultra fluffy, moist, and bursting with flavor. Made with wholesome ingredients like coconut milk, ripe bananas, and fresh blueberries, they’re a quick and easy treat perfect for breakfast or snacks.
Ingredients
- ½ cup canned lite coconut milk, room temperature
- 2 tablespoons fresh lemon juice
- ⅔ cup agave
- ½ cup coconut oil, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1¼ cups mashed overripe bananas (about 3–4 bananas)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups frozen blueberries (keep frozen) or fresh blueberries
- Sparkling sugar (optional)
Optional Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon canned lite coconut milk
Instructions
- Step 1: Combine the coconut milk and lemon juice in a measuring cup and let sit for 5–10 minutes to curdle.
- Step 2: Preheat the oven to 425°F (220°C) and line two 12-slot muffin tins with paper liners. You will use 18 slots to make 18 muffins.
- Step 3: In a large bowl, whisk together agave, melted coconut oil, vanilla extract, mashed bananas, and the coconut milk-lemon mixture until smooth.
- Step 4: Using a rubber spatula, gently fold in the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mix just until combined; do not overmix.
- Step 5: Carefully fold in the frozen or fresh blueberries.
- Step 6: (Optional) Let the batter rest for 15 minutes to encourage taller muffin domes.
- Step 7: Use a ¼ cup measuring cup to fill each muffin liner evenly. Sprinkle with sparkling sugar if desired.
- Step 8: Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and continue baking for 10–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Remove muffins from the oven and let cool in the tin for a few minutes before transferring to a wire rack.
- Step 10: Optional glaze: Whisk powdered sugar, lemon juice, and coconut milk together and drizzle over slightly cooled muffins.
Tips & Variations
- Use frozen blueberries directly to prevent the batter from turning blue and to keep the berries juicy.
- Letting the batter rest before baking helps the muffins rise with nice domes.
- Swap agave with maple syrup or brown sugar based on your preference.
- For extra texture, add chopped walnuts or pecans to the batter.
Storage
Store muffins in an airtight container at room temperature for 1–2 days, or refrigerate for up to 1 week. For longer storage, freeze the muffins for up to 6 months. Reheat gently in the microwave or oven to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well too. Just be gentle when folding them into the batter to avoid breaking the berries.
Are these muffins nut-free?
Yes, the basic recipe contains no nuts. If you add nuts as a variation, be sure to inform anyone with allergies.
Print
Vegan Blueberry Muffins Recipe
- Total Time: 35 minutes
- Yield: 18 muffins 1x
- Diet: Vegan
Description
These ultra fluffy and moist vegan blueberry muffins are made with coconut milk, lemon juice, agave, coconut oil, vanilla, bananas, cinnamon, and bursting with juicy blueberries. Quick and easy to prepare, these muffins are perfect for a healthy breakfast or snack, offering a deliciously sweet vegan treat without compromising on texture or flavor.
Ingredients
Scale
Wet Ingredients
- ½ cup canned lite coconut milk, room temperature
- 2 tablespoons fresh lemon juice
- ⅔ cup agave
- ½ cup coconut oil, melted and slightly cooled
- 1 tablespoon vanilla extract
- 1 ¼ cups mashed overripe bananas (about 3 – 4 bananas)
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Add-ins
- 2 cups frozen blueberries (keep frozen) or fresh blueberries
- Sparkling sugar (optional, for topping)
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon canned lite coconut milk
Instructions
- Prepare buttermilk substitute: Combine the canned lite coconut milk and fresh lemon juice in a measuring cup and let it sit for 5-10 minutes to curdle, creating a vegan buttermilk substitute.
- Preheat and prepare muffin tins: Preheat the oven to 425°F (220°C). Line two 12-slot non-stick muffin tins with paper liners. You will use 18 slots in total to make 18 muffins.
- Mix wet ingredients: In a large bowl, whisk together the agave, melted coconut oil, vanilla extract, mashed bananas, and the prepared coconut milk and lemon mixture until well combined.
- Incorporate dry ingredients: Using a rubber spatula, gently fold the flour, baking powder, baking soda, salt, and cinnamon into the wet mixture. Be careful not to overmix to maintain lightness in the batter.
- Add blueberries: Carefully fold in the frozen or fresh blueberries, ensuring they are evenly distributed without breaking them up.
- Optional resting: Let the batter rest for 15 minutes if desired. This helps the muffins develop taller and more domed tops.
- Fill muffin tins: Using a ¼ cup measuring cup, evenly fill each muffin liner with batter. Optionally, sprinkle sparkling sugar on top for added crunch and sweetness.
- Bake muffins – first stage: Bake at 425°F (220°C) for 5 minutes to help set the muffin structure and promote rise.
- Bake muffins – second stage: Reduce the oven temperature to 350°F (175°C) without removing the muffins. Continue baking for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and remove: Remove muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely or serve warm.
- Prepare optional glaze: Whisk together powdered sugar, fresh lemon juice, and lite coconut milk until smooth. Drizzle over slightly cooled muffins for a tangy, sweet finish.
- Storage instructions: Store muffins at room temperature in an airtight container for up to 1 week, refrigerate for up to 1 week, or freeze for up to 6 months. Reheat by microwaving or baking briefly to warm.
Notes
- Nutritional information includes the optional glaze.
- For best results, use frozen blueberries straight from the freezer to prevent batter color change and blueberry bleed.
- Do not overmix the batter; overmixing can lead to dense muffins.
- Resting the batter before baking helps create taller muffin domes but is optional.
- Sparkling sugar topping is optional but adds a delightful crunch and sparkle to the muffins.
- Storage times depend on temperature and conditions; store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan blueberry muffins, frozen blueberries, healthy, vegan, breakfast, snack, dairy-free, plant-based
