A recipe for Blueberry Muffins should be in everyone's repertoire. Scroll down to find out how to make these delicious plant based treats.

Classic blueberry muffins

I've talked a lot about vegan baking on this blog and explored egg replacers, flax eggs and aquafaba but the easiest egg alternative is banana. I always have bananas in my fruit bowl and so when I see a vegan cake recipe that doesn't use banana in the place of egg I get a little disappointed.

Sure, if you're baking for a special occasion you probably won't to opt for one of the "fancier" swaps but bananas are perfect when you just want a sweet treat at short notice. These vegan blueberry muffins are the perfect example of a sweet treat that you can whip up at short notice without lots of fancy ingredients.

I use frozen blueberries because fresh are so expensive in the UK and our blueberry bush only bears fruit for a few days before the pigeons eat them all! If you're lucky enough to have a good, cheap supply of blueberries then feel free to use fresh. It won't make that much difference to the final recipe though you may need to reduce the bake time by 5 minutes so keep an eye on them at the end!

You won't get a huge rise out of these muffins but they will be moist and crumbly with bursts of sweet blueberry. The demerara sugar sprinkled on top gives a fantastic crunch which is a nice contrast too!

For more tips on vegan baking check out my big vegan baking guide.

The recipe

Vegan Blueberry Muffins

These vegan blueberry muffins have a wonderful crunchy topping, juicy berries and a soft crumb.

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings muffins

Ingredients

2 medium bananas
75 grams light brown sugar
25 grams non-dairy butter melted
75 millilitres non-dairy milk e.g. almond or oat milk
1 teaspoon vanilla extract
125 grams self raising flour
1.5 cup blueberries fresh or frozen
4 tablespoon demerara sugar

Instructions

Pre-heat your oven to 180C / gas mark 4 / 350F.
Mash the bananas and stir in the sugar, melted butter, milk and vanilla.
Gently fold in the flour along with the blueberries making sure the mixture is just combined (you want to avoid over mixing).
Spoon the mix into 12 muffin cases and sprinkle the demerara sugar over the top.
Bake in the centre of your oven for 25 minutes or until the muffins are golden and spring to the touch.