Vegan Blueberry Muffins

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

Do you know the muffin man?

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!

The recipe

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Vegan Blueberry Muffins

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

Course Breakfast

Cuisine American

Keyword bananas, blueberry, light brown sugar, non-dairy butter, non-dairy milk, vanilla

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 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 tsp vanilla extract
• 125 grams self raising flour
• 1.5 cup blueberries fresh or frozen
• 4 tbsp demerara sugar

Instructions

1. Pre-heat your oven to 180C / gas mark 4 / 350F.

2. Mash the bananas and stir in the sugar, melted butter, milk and vanilla.

3. Gently fold in the flour along with the blueberries making sure the mixture is just combined (you want to avoid over mixing).

4. Spoon the mix into 12 muffin cases and sprinkle the demerara sugar over the top.

5. Bake in the centre of your oven for 25 minutes or until the muffins are golden and spring to the touch.

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