Vegan Blueberry Muffins (Dairy, Egg & Gluten Free)
Easy Vegan Blueberry Muffins with a brown sugar crumble topping. Perfect grab & go breakfast or speedy dairy & egg free lunchbox filler! Soft, fluffy muffins stuffed full of jammy pockets of blueberry. Dairy, Egg, Soya & Nut free with Gluten Free options.
Easy Vegan Blueberry Muffins
So with Lockdown v3 upon us in early 2021, I am taking the opportunity to update the photos of some of my earliest posts. And what better one to start with than an absolute classic like blueberry muffins. I mean who doesn’t love biting into a fluffy muffin and hitting one of those sticky, jammy pockets of tart blueberry?!
What was happening at The Bakery, July 2016
The summer holidays are finally upon us which means lazy mornings and time to make something a bit more special for breakfast!
These Vegan Blueberry Muffins are full of fruity, oaty goodness to keep the Peachicks filled up & fuel all the paddling pool splashing that inevitably happens in the holidays.
They are also a great grab & go breakfast. I often make a batch of these in the morning. By the time my coffee is made, they are ready to go in the oven and baked just 30 minutes later!
Ingredients for Vegan Blueberry Muffins
GLUTEN FREE Blueberry Muffins
The beauty of my vegan muffins is that the recipes generally work well with most gluten free flours because the batters are quite liquid. As with all gluten free flours, you will need to check if the one you are using contains a thickener like xanthan gum. If it does, then that makes life a lot easier and you can just weigh out the gluten free flour and use in the recipe. For those that don’t, simply add the right quantity of xanthan gum to the flour before you use it. Specific amounts are usually on the back of the xanthan gum packets.
Can I reduce the sugar in these Vegan Muffins?
Absolutely you can reduce the sugar, I am not sure they will then count as ‘healthy’ but everything in moderation.
There are sugar substitutes available but having never used them I wouldn’t like to say whether they would work in this recipe. If you try it let me know! Worse that will happen is that you end up with some suspect baked goods, perfect for making bread & butter pudding!
I have made these with 25g of sugar, which means each muffin has around 1tsp of sugar in it. While that is still quite a lot, it is definitely a lot less than shop bought ones.
Can I make mini blueberry muffins for lunchboxes?
These are a great lunchbox option and I always make sure there is a stash of mini muffins in the freezer for them to grab & add to their packed lunches.
There are a couple of options depending on the size of cake case you use to make them… The sugar content is based on using 25g or 75g sugar in the recipes. And the baking times are as always based on my oven, so I would check on the muffins a couple of minutes before the times given. You are looking for a nice golden brown muffin that is springy to the touch and a skewer comes out clean. (Well unless you stick it through a blueberry & then it will come out covered in blueberry goo!)
- Muffin Cases (6 large muffins) ~ 1 tsp – 3tsp sugar per muffin ~ 30minute baking time
- Fairy Cake Cases (12 small muffins) ~ 0.5 tsp – 1.5 tsp sugar per muffin ~ 20minute baking time
- Mini Muffin Tin (24 mini muffins) ~ 0.25 tsp – 0.75 tsp sugar per muffin ~ 10-15 minute baking time
Flour for Egg Free Blueberry Muffins
Can I use All Purpose Flour (Plain) or Wholemeal Flour for Blueberry muffins?
Yes…. with added raising agents!
Self raising flour is just plain flour (all purpose) with added baking powder. Although baking powder has different ingredients in the US & UK, it will do the same job.
If you don’t have baking powder then you can make your own with bicarb (baking soda) and cream of tartar.
The wholemeal flour, gives a lovely flavour to the muffins but the texture can be a little denser.
Storing Vegan Blueberry Muffins
These Muffins store brilliantly, if you can keep them away from hungry Peas!
Simply pop in an airtight tin and use within about 3-5 days. They would probably keep longer, but I always think its best to err on the side of caution with bakes that contain fruit. To store for longer freeze individually in bags.
CAN I FREEZE Muffins?
I like wrap and freeze batches of muffins on Sundays for the Peas to grab for their packed lunches through the week. They should last a good 6 months this way. I would freeze without buttercream on top though and definitely without sprinkles!
For a speedy, breakfast just take one out of the freezer and place on a microwave safe plate, before cooking on med-high for about 30-40seconds.
A word of caution however, if you are using glutenfree flour I would probably eat it within a couple of days otherwise the texture will start to change.
Are Fresh or Frozen Blueberries best to use in muffins?
Both work really well in muffins.
The difference in price between fresh and frozen isn’t reflected in the outcome of baking with them.
Personally, I prefer to use frozen for a few reasons.
- Its a LOT cheaper – great for food budgets.
- They keep forever so as long as you remember to buy more, you always have blueberries around when you need a blueberry muffin fix!
- Berries are frozen almost as soon as they are picked so they often have better nutritional values than fresh ones.
- Reduces your food waste because you only use what you need and the rest is safely stored for another day!
- You really can’t tell the difference – except maybe that with frozen sometimes you can get purple streaks through the batter while you are mixing them in
Pin Easy Vegan Blueberry Muffins for Later
You might also like to try ~
What could be better than combining blueberries and coffee? My coffee & blueberry loaf cake does just that!
Looking for something different in your morning muffin? Then why not check out the other lovely Peachicks’ Bakery muffin recipes, including our Lemon & Blueberry Muffins and Easy Chocolate Muffin recipes. With everything from Apple, fig and even rhubarb you are sure to find something to switch up your morning! Find our all our Cupcake & Muffin Recipes here.
Recipe for Vegan Blueberry Muffins:
Vegan Blueberry Muffins (Dairyfree, Soyafree, Eggfree)
For the Crumble Topping
- 1 tbsp Rolled Oats
- 1 tsp Brown Sugar
- 1 tsp Vegetable Oil (Sunflower, Canola, Vegetable)
- Preheat the oven to 180°c and line a 6 hole muffin tin with paper cases. You can also use reusable silicone muffin cases,
- Weigh the dry muffin ingredient s(Flour, Chia Seeds and Sugar) into a large mixing bowl & gently stir together.
- Make a well in the centre of the dry ingredients and weigh the Dairy Free Milk and Vegetable oil into the mixing bowl.
- Combine the ingredients before gently folding in the frozen blueberries. Divide the batter between the muffin cases using an ice cream scoop.
- Finally, in a small bowl, stir together the crumble topping ingredients and sprinkle over the muffins before baking for 25-30mins.
- Enjoy while warm!
I am going to link this post up to the all new #CookBlogShare2021 Linky now hosted by Karen of Lavender & Lovage and Sisley over at SewWhite