It’s been almost 2 whole months since I shared a muffin recipe on the blog.
I got so caught up in soups and stews and waffles and cocktails and a few other randoms thrown in there that I completely forgot about whipping up new muffin recipes. Forgive me? I think you will after you bake up a batch of these delectable Easy Vegan Blueberry Muffins.
I am not sure how you feel about blueberry muffins, but I confess they might just be one of my favourite muffins to eat. And that’s saying something because I bake a LOT of muffins. It’s the way the blueberries transform as they’re baked into the batter – they just explode with blueberry flavour as soon as you bite into one. Little pockets of blueberry jam just waiting to be discovered… what more can you ask for in a muffin?
These Easy Vegan Blueberry Muffins are perfect for this time of year when everyone is on a health kick and can’t bear the thought of another cookie or cake or another healthy dessert. Easy Vegan Blueberry muffins make the perfect healthy snack – sweet but not overly sweet, and you really only need one to be satisfied.
The kiddoes and I have been loving these muffins for snacks. (Freddy does not like sweet muffins and will only eat savoury muffins like Feta and Wild Garlic Muffins. More easy blueberry muffins for us.) In fact, we’ve already eaten through this batch and I’ve had to promise to bake more tomorrow.
Thankfully I’ve been able to easily pick up perfect blueberries for these muffins from the supermarket. Did you guys know that fresh blueberries from Chile are available in the UK supermarkets from now till March?
I nearly cried tears of joy when I saw them — a little gift of sunshine in these cold and dark winter months. I wanted to buy every single one of them myself, but I decided that wouldn’t be fair to all the other blueberry lovers out there.
I just hope they make these vegan blueberry muffins.
How to Make Vegan Blueberry Muffins – Step by Step
Step 1. Preheat the oven (fan assisted 160C / 180C / 350F / gas 4) and lightly oil a 12 cup muffin tray line with muffin liners.
Step 2. In one bowl, mix dry ingredients: flours, brown sugar, baking powder, and salt.
In another bowl, whisk together wet ingredients: mashed banana, olive oil, almond (or other non-dairy) milk and lemon zest.
Step 3. Add wet ingredients into dry and mix until just combined.
Step 4. Then carefully fold in blueberries.
Step 5. Divide muffin batter into muffin cups and bake for 20-22 mins or until a skewer inserted into the muffin comes out clean.
Step 6. Allow muffins to cool slightly. Transfer to a cooling rack after slightly cooling, and then enjoy as a healthy snack.
Enjoy These Easy Blueberry Muffins
Peeps, I hope you enjoy these easy blueberry muffins. Don’t forget to stop by your local supermarket and look for blueberries from Chile, available until March. (Or until I buy them all.)
For more information about blueberries from Chile, visit:
And if you’d like another vegan muffin recipe, try Vegan Olive Oil and Blood Orange Muffins.
Here is how to make these easy blueberry muffins. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Easy Vegan Blueberry Muffins recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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- 90 g white whole wheat flour
- 120 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 large ripe banana mashed
- 135 g light brown sugar
- 79 ml vegetable oil
- 100 ml almond or other non-dairy milk
- 0.5 tsp lemon zest
- 100 g fresh blueberries
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
- In a large bowl, mix the flours, brown sugar, baking powder, and salt.
- In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
- Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
- Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
Recipe can be easily doubled or tripled to feed a crowd.