This Vegan Blueberry Muffins is easy and quick! You can do measuring ingredients, mixing, pouring into a muffin pan in just 5 mins.
This is our family favorite Vegan Blueberry Muffins. I've made this hundreds of times and still not tired of it.
It's moist, fluffy, tasty and go well with black coffee or tea. Perfect snack for a break time.
The cooking process is simple, so if you make multiple time and get used to it, then you will be able to prepare in just 5 mins!
Recommend this recipe for
- someone who love blueberry muffins
- someone who wants to make easy snack
- beginner baker
In addition to the recipe, I will talk about the ingredients with great details so please check that as well.
Let's get started!
About this recipe
- Vegan recipe(No egg, milk and butter)
- Baking time : 25 minutes
- Easy and quick recipe
Here are the ingredients(amounts is in recipe card below).
I use unadjusted soy milk(no sugar or flavor added).
Frozen blueberries is available all through year so it's convenient but in the summer I recommend to use fresh blueberries from local farmer's market.
In the following section, I will talk more about flour, baking powder, oil and sugar.
There are many types of flour you can choose such as all-purpose flour, cake flour or pastry flour for muffins but not bread flour. Bread flour contains high protein and gluten and it will come out chewy.
In this recipe, I use cake flour and whole wheat cake flour.
Using whole wheat flour make a muffin a little hard and firm but I like the texture. You can also cutting down the potion of whole wheat flour like 20% or 0% to your preference.
Baking powder is used to rise the volume for baked goods.
There are two types of baking powder, regular and aluminum-free.
Previously, it was said that aluminum is associated with some health problems. However, new research found there is no evidence for that relationship. So it doesn't really matter now but I prefer to choose aluminum-free one.
I use this sesame oil called "Taihaku" for making all my desserts.
Regular sesame oil is squeezed after roasting, but this particular "Taihaku" sesame oil is squeezed with raw so it does not have the color and the unique smell of sesame.
This sesame oil is good for not only baked goods but also savory dishes. So this is my staple oil.
There are various types of sugar and it's sometime hard which one to choose. For me the point is the GI.
The GI (glycemic index) is an index that expresses the degree of increase in blood sugar level after eating. If you continue eating foods with a high GI, you may have a sudden spike in blood sugar and eventually leading to lifestyle diseases.
But sweets are delicious. I have a sweet tooth so difficult to give up on it. That's why when I bake sweets, I choose low GI sugar, beet sugar.
White sugar's GI is 110, while beet sugar is 65. But I always keep in mind sugar is sugar, taking moderate amount is the best.
🔪Step by step instructions
Now we have all the ingredients, so let's start cooking. First of all, preheat the oven to 180 C.
- Add liquids >> Add soy milk, oil, sugar, salt into a mixing bowl
- Mix >> Mix well with a spatula until the oil and soy milk blend together
- Add dry ingredients >> Place the strainer on the bowl, add flour, whole wheat flour and baking powder
- Shift dry ingredients >> Shift them and mix
- Add frozen blueberry and mix
- Pour the dough and bake >> Scoop with a spatula, put the dough evenly in the muffin pan, and bake for 25 mins in preheated 180C oven
Here you go!
It's so easy to make with simple ingredients. I hope you will try making it!
You can store at room temperature for 2 days. If it's in the summer, better to store in the refrigerator and eat within 3 days. If you can't eat it all soon, wrap it in a plastic wrap and store it the freezer.
Vegan Blueberry Muffin Variations
Once you've made this basic blueberry muffins, why don't you play around with other ingredients. Here are some ideas for variations.
- Flour 100%(no whole wheat flour) : It will be more fluffy and soft
- Change blueberry into other berry like strawberry, cranberry : It's also yummy
- Crush frozen blueberries and mix in dough : A beautiful purple muffin is done
Thanks For Stopping By
As I mentioned at the beginning, if you make this recipe repeatedly, you are able to prepare just in 5 minutes. Even if you have a busy schedule, you could make it, right?
I introduced not only recipes but also basic ingredients. I hope you will love this recipe.
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
This Vegan Blueberry Muffins is easy and quick! You can do measuring ingredients, mixing, pouring into a pan in just 5 mins.
- A 140g Soy milk
- A 60g Oil
- A 40g Sugar
- A pinch of salt
- B 100g Flour
- B 100g Whole-wheat flour
- B 1 Tbsp Baking powder
- 50g Blueberries
- Preheat oven to 180 C
- Put A ingredients into a mixing bowl and mix
- Place a strainer on the bowl, add B ingredients and shift, mix well
- Mix in blueberries
- Pour the dough into a muffin pan
- Bake for 25 mins in preheated 180 C oven
- You can use plant milk or cow milk instead of soy milk
- After baking, if the muffin is stuck and can't get it out easily, next time be sure to apply a little oil on the inside or simply use glassine cup
Keywords: vegan blueberry muffins