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These Vegan Blueberry Muffins come together in one bowl and are so ridiculously fluffy and delicious! You’re going to want this recipe on REPEAT- trust me :)
I’ve teased about these muffins on my Instagram for the past couple of weeks and I’m excited to be sharing them today! This banana blueberry muffin recipe is actually the same recipe as this chocolate chip vegan muffin recipe BUT with blueberries instead of chocolate.
It almost seems silly to share the same recipe twice but I can’t tell you HOW many times people have asked me if they can make the muffins with blueberries. I figured I would just make it an official recipe and put that question to rest. The answer is YES these muffins taste amazing with blueberries. In fact, in a way, I like them significantly more with the blueberries! THEY’RE SO GOOD AND FLUFFY! Easily the BEST Blueberry Muffins I’ve ever made.
Another comment that I often get about the chocolate muffins version of this recipe is how much it tastes like banana. Personally, I love the subtle banana taste that these muffins has but I know that it is not for everyone. If banana muffins are not your thing then you can actually swap the banana out for other purees including apple sauce or even pumpkin/ butternut squash puree. Apple sauce ends up rather tasteless in the muffins but it does make the muffins a bit denser and more moist (but still totally delicious!).
How to make these Healthy Blueberry Muffins
I have a video down below on how to make these muffins but it’s super easy and I’ll walk you through it :)
To get the homemade blueberry muffins as FLUFFY as possible, I like to start by sifting all of the dry ingredients in a large bowl. To keep things easy, I mix the wet ingredients right into the same bowl and mix it up.
Lastly, the blueberries get folded in. I actually prefer using frozen berries in muffins. I find that they mix in better but still taste great. However, you can use fresh blueberries as well. I like to buy berries when they are in season and cheap so that I can freeze a bunch of them for later use.
This vegan blueberry muffin recipe makes just SIX muffins. I know that muffin recipes typically make 12 but I often find that to be too many. For a family of 3, eating 12 muffins in the matter of a few days just seems a little excessive, right? BUT, this recipe is easy to double if you would rather make 12. Might I suggest making a half batch of chocolate chip muffins and a half batch of blueberry muffins?? (I’ve never tried that but will be doing so asap!)
Do you need muffin liners?
I find muffin liners completely unnecessary and even a waste. The only time that I find them useful, I guess, is if you’re making muffins/ cupcakes to take to a party. Then it can be nice to have some sort of barrier between the muffins and lots of hands that might be touching them. Otherwise, I just spray the pan well and never have any issues with the muffins sticking at all.
Alternatively, you can use THESE silicon liners that are easy and reusable. I have some and they can be run through the dishwasher which I love! There is also THIS silicone muffin tin which looks rather handy!
That’s all for today!
If you end up making these Healthy Blueberry Muffins then PLEASE please don’t forget to share a pic with me and come back to rate the recipe. It means a lot to me and I always love seeing which recipes of mine that you are making and loving!
I hope that you have a lovely week, friends!
More vegan muffins that you’ll love:
See How to Make the Vegan Blueberry Muffins here:
Vegan Blueberry Muffins
Ingredients
- 1 cup of flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
- ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- ½ teaspoon of cinnamon
- ¼ cup of maple syrup
- ½ cup of almond milk
- 3 tablespoons of nut butter- I used almond butter this time but have also made these with peanut butter
- 1 teaspoon of vanilla extract
- 1 medium banana, mashed
- heaping 1/2 cup of blueberries, I prefer to put frozen blueberries into the muffins but fresh work as well
Instructions
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined and then gently fold in the blueberries.
- Evenly spoon the mixture into the 6 muffin cups and top with a few more blueberries if desired.
- Bake in oven for 24-28 minutes or until golden brown and a toothpick inserted in comes out clean.
- Let cool slightly and ENJOY!!
My goodness these are GREAT. I used Bob’s Red Mill 1 to 1 flour and pumpkin nut butter and followed the recipe as written. They were delightful! Sent recipe to my friend who made them immediately using peanut butter and had a wonderful outcome as well. Adding this to the rotation and plan to make a lot of them in the future.
I’m wondering how sugar free applesauce would work in place of banana? Thoughts?
The BEST muffin in my vegan&glutenfree jurney so far!!! Love to make and eat it too, it’s so easy and delicious!
Thank you!!!
****I used self-raising gluten free flour, so I just skip the baking soda&powder****
All of your muffin recipes are delicious and this one is no exception. Definitely a keeper. I wonder how it would taste if some lemon zest was added? I may try it next time :)
I have made these with frozen blueberries, fresh blueberries, a chopped raspberry/blueberry combo, a combo of blueberries and chopped-up dried cherries, and most recently 2/3 goji berries & 1/3 chopped dried cherries (outstanding!). I chopped a few walnuts and added them also a few times. I added chocolate chips to blueberries once. It’s such a versatile recipe! The recipe is so easy and scrumptious! I used organic wheat flour. I love having control of all the ingredients in that all of the ingredients in these muffins are always certified organic. No soy lecithin or weird oils which you get from store bought muffins. These aren’t too sweet. They are amazing. We are nuts over this recipe! The only downfall is that it’s really, really hard not to have more than one in a day. REALLY HARD!
Delish and easy to make. Will definitely make again.
Thank You!! Finally fluffy! An answer to a prayer! I’d been searching for a fluffy egg free muffin for a friend who required organic ingredients and Lakanto Monkfruit sweetener. I only had to switch out the sweetener. You made it it easy peasy to make a variety too!