Vegan Blueberry Muffins
For the last several weeks, many farmers at the Union Square Greenmarket in New York City have had a sea of organic blueberries covering their tables. They’re both good looking berries – a purplish blue – and have a lovely flavor when you pop them into your mouth. If you are luckier than I, you will be able to go to a pick-your-own farm and get to harvest your own bounty. If you’re in that situation, you may already have a list of blueberry-themed foods you can make, but hopefully at least one of those you plan to have are good old blueberry muffins.
This is a very easy recipe and doesn’t take long to make, plus it just tastes good. If you top your batter off with a good sprinkle of sugar you’ll wind up with a crunchy top, which adds to your texture experience as you’re eating the muffins.
Blueberry Muffins
Based on VegWeb.com’s Very Simple Blueberry Muffins
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup vegan milk
- 1/4 cup vegetable oil
- 1 cup frozen blueberries (if you don’t have frozen, you can use fresh)
Preheat oven to 400 degrees Fahrenheit. Place baking cups in a muffin pan.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Mixing dry ingredients
Add vegan milk and oil, and mix.
Adding vegan milk and oil
Fold in blueberries. (Hint: If you mix the blueberries first in a little bit of flour, the blueberries will not sink to the bottom of your muffins.)
Folding in the blueberries
Add the batter to the baking cups.
Adding blueberry muffin batter to baking cups
Sprinkle some sugar on top of each muffin prior to putting them in the oven to make the tops crunchy. Or you can leave them as is.
Adding sugar to muffins
Stick in the oven and bake for 25-30 minutes. Let cool for a few minutes prior to serving (if you can wait that long!).
Fresh Homemade Blueberry Muffins
What’s your favorite muffin? And if you have a nice bounty of blueberries in your neck of the woods, how have you been using them?
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Samantha on 
{ 3 comments… read them below or add one }
Hi Samantha,
I always check your site first when I want to make something new and so, here I am after baking a batch of fantastic blueberry muffins.
I like how simple most of your recipes are, I am not a big fan of cooking but your recipes inspire me to try :)
This was a great simple recipe, thanks! We substituted fresh raspberry for blueberries and added lemon zest – turned out delicious.
Looks fantastic. My fave muffins have strawberries and almonds in them.