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Start your day on a sweet note with these vegan blueberry muffins with swirled blueberry jam. They’re soft, buttery and bursting with plenty of fresh, juicy blueberries. No fancy ingredients, just a few pantry staples are needed to make these vegan muffins. They’re baked to perfection, and honestly divine with vegan butter swirled with a little blueberry jam…aka vegan blueberry butter. Your whole family will love these homemade muffins!
These fluffy vegan blueberry muffins are…
- made with simple ingredients you probably already have at home!
- easy to make
- swirled with a little blueberry jam!
- perfect for brunch
Ingredients for easy vegan blueberry muffins with swirled blueberry jam
- Blueberries: Obvi. This recipe can be made with fresh blueberries or frozen. If you use frozen blueberries, don’t thaw before using them! And I always like to toss them with a bit of flour to prevent them from sinking!
- Flour: Nothing fancy, just regular all-purpose flour is needed!
- Baking soda + powder: They will gift our muffins with the perfect lift.
- Sugar: You’ll need granulated sugar for the blueberry muffin batter, and coarser sugar to sprinkle over the muffins before baking for that classic golden top! For the coarser sugar, I like to use demerara sugar.
- Non-dairy milk: Oat milk, rice milk, soy milk, coconut milk, almond milk, or any plant milk!
- Lemon: Because this is an eggless blueberry muffins recipe, we need to make some homemade vegan buttermilk, and for that, you’ll need a squeeze of lemon juice. Plus, the combination of a little lemon juice and blueberries is just magical.
- Vegan butter: Some people like to use olive oil when making muffins, but for this recipe, you’ll need a little vegan butter. I prefer to use salted, but unsalted will work too!
- Vegan yoghurt: Thick Greek-style vegan yoghurt. The combination of thick vegan yoghurt and vegan buttermilk will gift us with moist and fluffy muffins!
- Jam: I love using wild blueberry conserve because it’s not as sweet as jam, but jam works well too! Swirling the vegan conserve/jam with the batter means that every bite tastes blueberry-ish and also looks gorgeous!
Making the vegan blueberry muffin batter…
To make this simple recipe, start with making the homemade buttermilk by combining the lemon juice with the oat milk. Set aside for 5 minutes. This homemade vegan buttermilk is a great egg replacement!
To make the dry mixture, combine the all-purpose flour, salt, baking soda and baking powder in a medium bowl. And in a smaller bowl, toss the blueberries with a little flour. Doing this will prevent the blueberries from sinking when they bake! Set aside.
In a large mixing bowl, combine melted butter, granulated sugar and thick greek-style vegan yoghurt. Whisk together until it becomes smooth. Finish making the wet batter by mixing in the homemade vegan buttermilk. Transfer the dry ingredients to the wet ingredients and mix until mostly combined. Add in the flour-tossed blueberries and the remaining flour from that bowl. Fold together until you have a well-combined, slightly thick batter.
Swirling in the jam…
My favourite part – the swirled jam. It not only makes the batter look pretty but doing this means that every bite is packed with that blueberry flavour! The key to swirling in the jam/conserve is to add dollops of the jam all over the muffin batter and then, carefully fold over 2-3 times. Don’t mix any more than that, because we want the swirls to be visible!
Baking the best vegan blueberry muffins…
I tested this recipe using muffin liners, but they just made the muffin batter stick to them and the muffins didn’t get golden on the sides. So, for the best results, use a good quality non-stick muffin tray and grease it with a little vegan butter. Make sure you grease the top of the muffin tray too, so once the muffins bake and create a muffin top, they also don’t stick to the pan!
Using a cookie scoop, transfer the muffin batter to the muffin pan, sprinkle the top of each muffin with a little sugar and pop it into the oven. Bake the muffins at a lower temperature for 20 minutes and then bake on high for 5-10 minutes or until golden on top.
Once baked, transfer the whole tray onto a wire rack and allow the muffins to cool for at least 5-10 minutes. And then with a butter knife or spatula, loosen up the edges of the muffins and carefully remove and place them onto a wired rack. And just like that – you’ll have THE BEST vegan blueberry muffins.
All about the vegan blueberry butter…
This isn’t needed, but I highly recommend it! It makes your homemade blueberry muffins feel extra special and magical. Great news – it takes less than a minute to make! Just simply, swirl together softened vegan butter with blueberry jam. Spread generously over the vegan blueberry muffins and enjoy!
After you give these healthy vegan blueberry muffins (ok… healthy-ish) a try, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!
How to store these vegan bakery-style muffins…
Line an airtight container with a paper towel, and place the cooled leftover muffins inside of the container, in a single layer. Place another layer of paper towel over the tops of the muffins. This will prevent the muffins from becoming sticky. Keep at room temperature for 2 days, or in the fridge for 4.
Tips on making the perfect vegan blueberry muffins
- Toss the blueberries with the flour to prevent them from sinking when they bake.
- If using frozen blueberries, don’t thaw! Remove them from the freezer when you need them, and no sooner.
- Only swirl the blueberry jam 2-3 times and no more!
- Use a good quality non-stick muffin tray. I used this one.
- 5-10 minutes after the muffins come out of the oven, remove them from the muffin tray to prevent them from becoming soggy.
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Ingredients
- 170 g blueberries (fresh or frozen *see notes)
- 240 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 65 g oat milk
- 1 tsp lemon juice
- 70 g vegan salted butter (melted)
- 115 g granulated sugar
- 184 g thick vegan yoghurt (greek-style)
- 1 –2 tbsp blueberry jam or conserve
- coarse sugar (for sprinkling over the muffins)
Instructions
- Pre-heat Pre-heat the oven to 190°C/374°F and grease the muffin pan with a little butter. Make sure you grease the insides and the top too!
- Mix The batter: Start with the vegan buttermilk, by combining the oat milk and lemon juice together. Set aside. Toss the blueberries with 20g of the flour, this will prevent the blueberries from sinking when they bake! In a medium bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk together the vegan butter, vegan yoghurt and granulated sugar. Mix in the vegan buttermilk. Add the dry ingredients, and fold until mostly combined. Add in the blueberries tossed with flour and all the excess flour. Fold until combined. Add in a few dollops of blueberry jam over the batter. Mix together 2-3 times more.
- Bake Baking: Transfer batter into the greased muffin tins, top with a little sugar and bake for 20-25 minutes! Then, reduce the temperature to 218°C/425°F and bake for 5-10 minutes or until golden on top. Insert muffins with a toothpick to check if it's cooked.
- Serve Final touches: Serve warm, with a little vegan blueberry butter. **Recipe in notes.
Notes
* If using frozen blueberries, toss them with the flour just before adding them to the batter. You do not want the blueberries to thaw!!
** Blueberry butter recipe:
1/4 cup vegan butter or margarine combined with 2 tbsp blueberry jam or conserve.
Nutrition
- Calories: 289
