These vegan blueberry muffins are the perfect quick bake: they are ready in 30-35 minutes. Most of that time is baking, because the batter itself can be prepared in five minutes.
With this recipe, you will bake 10-12 soft and wonderfully soft blueberry muffins. To me, these bring back memories of the home economics class in school.
The best result comes with fresh highbush blueberries, but the dough can be easily modified. Instead of blueberries, you can also use frozen or wild blueberries or, for example, raspberries.
This recipe is very easy and suitable even for beginners.
In this article
For this recipe you will need:
- baking bowl
- measuring cups and spoons (precise measuring is required)
- muffin tin
- and if you want to go easy: muffin liners
By muffin pan, I mean something like this tray to be placed in the oven, which helps the muffins rise tall and beautiful. I personally use paper pans with the pan, which make it easy to lift the muffins out of the pan. It also means you won't have to wash the pan afterward.
If you don't use paper liners, you should grease the muffin pan before use so that the muffins come off easily.
You need the following ingredients for the recipe:
- blueberries – see below for tips on choosing blueberries
- Alpro Greek Style No Sugars unflavored soy yogurt
- soy cream
- lemon juice
- vanilla aroma
- rapeseed oil (regular, not cold-pressed)
- wheat flour
- potato flour
- baking soda
- baking powder
The type of blueberries matters a lot in this recipe. For this recipe, it is recommended to use firm fresh blueberries so that they remain whole in the dough and do not color it.
The best and most professional result will come if you use highbush blueberries. They do not color the dough at all, no matter what you do. Fresh highbush blueberries can be found in stores at this time of year (this was written at the beginning of October).
If you use wild blueberries
If you use fresh or frozen wild blueberries, you should take into account that they break down in the dough and color it blue. The muffins will still taste good, but they will look less delicious.
If you use frozen blueberries, you should add them alternately with the dough, i.e. in layers. Or you can do as in the experiment below, where I first added the batter alone to the pans and then pressed the frozen blueberries in:
The end result (appearance) was just fine like this, and the dough didn't color very much.
Making the muffins
Vegan muffin batter is really easy to prepare. Just mix all the ingredients together (you can find their optimal mixing order on the recipe card) and beat until smooth.
The batter must not be loose or runny under any circumstances. In order for the batter to rise well in the oven, make sure that the batter is quite stiff. It should still be mixable by hand, but the whisk should feel heavy.
Tip: If the batter is too loose, add a little flour. If it's too dry (= the ingredients don't mix into a smooth batter), add a little cream.
Scoop the batter into the muffin tins using two small spoons. The dough makes 10-12 muffins, slightly depending on the size of the pans. You should fill the tins quite full, so that the muffins rise well and a beautiful round "hat" forms on them.
Bake the muffins in the middle of the oven for about 25 minutes, and cool before serving.Tulosta
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