Bakery-Style Vegan Blueberry Muffins (1 Bowl!)

Name: Bakery-Style Vegan Blueberry Muffins (1 Bowl!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cup(s) all-purpose flour; 3/4 cup(s) white sugar; 2 ½ teaspoon(s) baking powder; ½ teaspoon(s) baking soda; ½ teaspoon(s) salt; 1 cup(s) plant-based milk ((such as oat or soy)); 1/3 cup(s) light oil ((such as canola or vegetable)); 2 teaspoon(s) lemon juice or apple cider vinegar ((for rise, you won’t taste it)); 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) almond extract ((optional but yum)); 1 cup(s) fresh or frozen blueberries (plus extra for topping (if frozen, don’t thaw and toss with 1 tablespoon flour before adding)); 2 tablespoon(s) coarse or sparkling sugar; 1/4 teaspoon(s) ground cinnamon

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Bakery-Style Vegan Blueberry Muffins (1 Bowl!)

The best easy vegan blueberry muffin recipe you’ll ever bake! These muffins are soft, fluffy, bursting with juicy blueberries, and finished with a crunchy sugar topping for that true bakery-style texture.

My Notes:

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Prep Time10

Cook Time25

Total Time35

Meal Type: Baking, Breakfast, Snacks

Keyword: baking, blueberry, muffins

Special: Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather)

Tool: Mixer/Handmixer, Oven

Ingredient: Blueberries

Servings: 12 muffins

Ingredients

For the Muffins:

2 cup(s) all-purpose flour
3/4 cup(s) white sugar
2 ½ teaspoon(s) baking powder
½ teaspoon(s) baking soda
½ teaspoon(s) salt
1 cup(s) plant-based milk (such as oat or soy)
1/3 cup(s) light oil (such as canola or vegetable)
2 teaspoon(s) lemon juice or apple cider vinegar (for rise, you won’t taste it)
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract (optional but yum)
1 cup(s) fresh or frozen blueberries plus extra for topping (if frozen, don’t thaw and toss with 1 tablespoon flour before adding)

Crunchy Sugar Topping (or choose from Notes):

2 tablespoon(s) coarse or sparkling sugar
1/4 teaspoon(s) ground cinnamon

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Instructions

Prep: Preheat your oven to 400°F (200°C). Line 12 wells of a muffin pan with parchment liners or lightly grease the pan.
Mix the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour in the plant-based milk, oil, lemon juice (or vinegar), vanilla, and almond extract and gently stir to combine. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
Add blueberries: Fold in the blueberries (and any flour they were tossed with).
Top: Divide the batter evenly among the prepared muffin cups. Top each muffin with a few extra blueberries. In a small bowl, mix together the coarse sugar and cinnamon, then sprinkle evenly over each muffin.
Bake: Bake for 20–25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
Cool & store: Let cool for at least 10 minutes before removing from the pan. Store at room temperature for 3–4 days, or freeze in an airtight container for longer storage.

Notes

Topping Options:

You can use the coarse sugar and cinnamon topping or try one of these two options (I've tested all three and they are all super delicious):

Walnut-Cinnamon Topping:

Mix together:

½ cup (100 g) packed light or dark brown sugar
½ cup (65 g) chopped walnuts or pecans
1 teaspoon ground cinnamon

Sprinkle over the muffin batter before baking.

Streusel Topping:

Mix together with a fork until crumbly:

½ cup (65 g) all-purpose flour
⅓ cup (65 g) packed brown sugar
¼ teaspoon cinnamon
4 tablespoons (56 g) cold vegan butter, cubed

Sprinkle generously over muffins before baking.

Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest 10 minutes before baking for best texture (results may vary slightly by brand).

Oil-Free Option: Replace the oil with unsweetened applesauce. Muffins will be softer and denser; reduce bake time slightly and check early, as oil-free versions bake faster.

Nutrition

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