Rich Flavor Vegan Blueberry Muffins

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These muffins are designed to be extra moist and tender with a deep flavor profile, achieved through brown sugar, vanilla, and a hint of lemon zest.


INGREDIENTS:

Dry Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Light Brown Sugar, packed
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon (optional, for warmth)
  • 1/2 tsp Salt

Wet Ingredients & Flavor

  • 1 cup Unsweetened Plant Milk (almond or oat recommended)
  • 1 tsp Apple Cider Vinegar
  • 1/3 cup Neutral Oil ( grapeseed or melted coconut)
  • 1/2 cup Plain Vegan Yogurt or Vegan Sour Cream (essential for rich texture)
  • 1 Tbsp Fresh Lemon Zest
  • 1 tsp Vanilla Extract

Mix-Ins

  • 1 1/2 cups Fresh or Frozen Blueberries
  • 1 Tbsp All-Purpose Flour (for coating berries)

Topping (Optional, for Crunch)

  • 2 Tbsp Coarse Sugar (like turbinado)

INSTRUCTIONS:

STEP 1: PREP

  1. Preheat & Prep Pan: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Coat Berries: If using fresh or frozen blueberries, toss them gently in a small bowl with 1 Tbsp of flour. This helps prevent them from sinking to the bottom.

STEP 2: MIX THE BATTER

  1. Combine Wet Ingredients: In a medium bowl, whisk together the plant milk and apple cider vinegar. Let sit for 5 minutes.
  2. Add Flavor: Whisk in the oil, brown sugar, vegan yogurt/sour cream, vanilla extract, and lemon zest until smooth.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt.
  4. Fold: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula only until just combined and a few dry streaks of flour remain. Do not over-mix!
  5. Fold in Berries: Gently fold in the floured blueberries.

STEP 3: BAKE

  1. Fill Cups: Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top for nice domed tops.
  2. Add Topping: Sprinkle the top of each muffin with coarse sugar (if using).
  3. Initial High Heat Bake: Bake at 400°F (200°C) for 5 minutes.
  4. Reduce Heat: Reduce the oven temperature to 375°F (190°C) (do not open the door!) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

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