These Vegan Blueberry Muffins are SO delicious and contain no refined sugar or dairy; They are made with coconut oil and maple syrup.
A few months ago we received this email from reader Rochelle: “I want to make healthy blueberry muffins this weekend, but I can’t find a good recipe anywhere. Do you have a muffin recipe you can recommend? » Since we weren’t on a date, Alex and I decided to create a healthy blueberry muffin recipe! Blueberry muffins are so versatile: they are suitable as a snack or side dish as well as for breakfast. So we decided it was high time we found one we like. And after lots of testing, we found this delicious recipe that has become a fan favorite! Read on for our vegan blueberry muffins recipe.
Related: 18 Delicious Healthy Snack Recipes | Our favorite vegan breakfast ideas
How to make vegan blueberry muffins
These Vegan Blueberry Muffins are incredibly delicious and will be a crowd favorite! With a hint of turmeric, they also have a beautiful golden color. Since they still contain quite a bit of sugar, these muffins are a viable option in good health — but there are many qualities that make it a healthier choice than most blueberry muffins! That’s what makes these vegan blueberry muffins so special; They have:
- Less sugar compared to most muffin recipes
- No refined sugar; instead they use maple syrup for a naturally sweet take
- whole wheat flour for a little extra nutrition
- No dairy products or eggsInstead, use coconut oil, almond milk, and applesauce
- turmeric for color, which may or may not have health benefits
And to top it off, we’ve added Lemon Zest for a little sparkle and Turbinado Sugar for a bubbly, crunchy topping. They come out perfectly moist, with a nuanced flavor and pockets of very tart blueberries. All in all, in our opinion, they are everything you could want in a muffin! We’d like to know if we hit the mark: let us know what you think in the comments below.
Related: The best blueberry recipes
Praise these vegan blueberry muffins
These Vegan Blueberry Muffins have quickly become a fan favorite! It was so much fun hearing from those of you who have made and loved these muffins. Here’s some of what people are saying:
- “My daughter and I made your vegan blueberry muffins yesterday. We had fun and they are too good! I love that you have so many vegan recipes because she can eat them.
- “I tried the Vegan Blueberry Muffins and the Vegan Fudge Brownies yesterday and they are both amazing.”
- “They are delicious!! So soft and fluffy! I added a pinch of cinnamon and nutmeg. Yummy!”
Looking for more turmeric recipes?
Turmeric is a hot topic these days, but whether it’s a miracle spice is still up for debate. Either way, it’s absolutely delicious. Try these recipes to learn more about turmeric:
Looking for healthier breakfast recipes?
Aside from these vegan blueberry muffins, here are some of our favorite healthy breakfast recipes:
This recipe is…
Vegetarian, vegan, plant-based, dairy-free, naturally sweetened and free from refined sugar. (For gluten free you can try flour, one for gluten free, but we haven’t tested that option. Let us know if you try!)
The description
These vegan blueberry muffins are so delicious and contain no refined sugar or dairy; They are made with coconut oil and maple syrup.
- ½ cup refined coconut oil
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, divided
- ¾ cup whole wheat flour
- ½ teaspoon kosher salt
- 2½ teaspoons baking powder
- 2 teaspoons turmeric
- seasoning of 1 lemon
- ½ cup Almond milk
- 6 ounces frozen or fresh blueberries
- Turbinado sugar for garnish (optional)
- Preheat the oven to 375F. Prepare muffin cases with liners or nonstick spray.
- If using frozen blueberries, place them in a bowl and cover with cold water to thaw while you go through the first few steps of the recipe.
- Melt the coconut oil and then cool to room temperature. In a large bowl or the bowl of a stand mixer, combine the coconut oil and maple syrup until well combined. Add the applesauce and vanilla and mix again until well combined. (Note that the coconut oil may solidify if it’s too hot or you leave the bowl unattended. If this happens, simply reheat the entire mixture and whisk again until fully combined.)
- Sift 1 cup all-purpose flour, whole wheat flour, salt, baking powder, and turmeric into a bowl. Add the flour mixture to the wet mixture in ¼ portions, alternating with ¼ of the milk. Stir in the lemon zest.
- If using fresh blueberries, wash them; If using frozen berries, drain them. Pat the berries dry with paper towels, then place in a medium bowl and mix with 2 tablespoons all-purpose flour. This will keep the blueberries floating in the batter during baking instead of sinking to the bottom. Gently fold the blueberries and flour into the batter mixture, then pour into muffin cups (12 large or 24 small) and sprinkle with turbinado sugar.
- Bake until a toothpick comes out clean, about 30-35 minutes (large/regular muffins) or 25-30 minutes (mini muffins). Leave in the pan for 5 minutes, then remove and let cool completely on a wire rack.
- Category: Breakfast
- Method: Cooked
- Kitchen: America
Keywords: Blueberry muffins, muffins, turmeric, healthy muffins, turmeric muffins, vegan muffins, vegan
