One Bowl Vegan Blueberry Muffin Recipe

Start your day off right with these tender, and fluffy Vegan Blueberry Muffins! Mix them up in one bowl, and they will be ready in 25 minutes flat.

4.56 from 108 votes

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Course: Muffins

Cuisine: General

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: regular-sized muffins

Calories: 180kcal

1 cup unsweetened plant-based milk oat, almond, soy, etc.
2 tablespoons lemon juice about 1 lemon worth
2 teaspoons lemon zest about 1 lemon worth
⅓ cup avocado oil melted coconut oil, or melted plant-based butter
⅓ cup maple syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh blueberries
Raw cane sugar turbinado sugar, coconut sugar, or sucanat, for sprinkling on tops, optional

Preheat oven to 425°F. Line a muffin tin with baking cups, or spray tin liberally with cooking spray. Set aside.
In a medium-size mixing bowl, combine the plant-based milk, lemon juice, and lemon zest. Let rest for about 5 minutes to allow the mixture to curdle.
When the mixture has curdled, add in the oil or melted butter, maple syrup, and vanilla. Whisk to combine.
Next, add in the flour, baking powder, baking soda, and salt. Stir until well incorporated, but do not over-mix (this makes for tough muffins)—a few lumps of flour are fine. Add in the blueberries, and fold to combine.
Fill each muffin cup about ¾ full with the batter, and then sprinkle tops with sugar. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly. Remove from the oven, and allow to cool for five minutes in the pan, and then transfer to a cooling rack to cool completely.

Swapping in turbinado sugar, cane sugar, coconut sugar, or sucanat all work in place of the maple syrup.

This makes for a lightly sweet muffin. For a sweeter, bakery-style muffin, increase the maple syrup by 2 tablespoons.
You can stretch this batter into 18 muffins by filling the muffin cups 2/3 full. This will result in shorter, but still good-sized, muffins.
Don’t be afraid of the higher oven temperature! This allows the muffins to get an “oven spring” when they hit the hot oven—making them rise and dome nicely.
Unthawed frozen blueberries work well in these muffins, but they do tend to “stain” the entire muffin a blue/green color when mixing them in. You can make this problem a little less prevalent by rinsing your frozen blueberries in cold water until the water runs mostly clear, then drying the blueberries on a clean kitchen towel before folding in.
Store muffins in an airtight food storage container on the counter for up to three days.
These muffins are a wonderful candidate for freezing! Once cooled completely, loosely pack the muffins in a zip-top freezer bag or freezer-safe food storage container. They will keep in the freezer for three months or more. To defrost, leave them out on the counter for an hour, or wrap in a paper towel and microwave for 20-30 seconds.

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