Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they’re a fabulous snack, too.
There are many fantastic muffin types out there to choose from. Chocolate chip, banana chocolate chip, key lime, cranberry orange, etc. It’s impossible to go wrong! But, in my mind, there’s no muffin recipe more classic than a blueberry muffin recipe. They’re hands-down a quintessential comfort breakfast.
Anyway, I thought that you all might share my love for this simple yet elegant and delicious breakfast muffin, so here we are with these Vegan Blueberry Muffins!
Here’s what we’re dealing with: Light, fluffy, golden-brown muffins are packed with juicy, fresh blueberries and a touch of cinnamon. In the simplest terms, these muffins are addicting and multiple batches will be necessary!
What Makes these the Best Vegan Blueberry Muffins?
While there are myriad reasons to love these vegan blueberry muffins, I’ll narrow the list down to the most important ones. After all, I can’t be responsible for keeping you out of the kitchen and away from these sweet muffins!
Here are some of the things I love most about this blueberry muffin recipe:
- It’s Flavorful: These muffins are infused with cinnamon, lemon (juice and zest), and vanilla. There’s sweetness, subtle tanginess, homey-ness, and more. One bite and you’ll be hooked!
- It’s Quick and Easy: There are just 8 steps to this recipe, and it won’t take you more than an hour to complete them. So, when those blueberry muffin cravings hit, you won’t have to wait too long to resolve the issue! Plus, I’ll bet you already have the majority of the necessary ingredients in your pantry.
- You Can Make It Ahead: These muffins are perfect for meal prep! Make a batch ahead of time and breakfast will be a breeze for the next few days.
- It’s Customizable: Not a big fan of cinnamon? Not a problem – leave that part out! You can customize these muffins with add-ins any way you like. You could even try swapping out the blueberries for vegan chocolate chips, nuts, etc!
Notes on Ingredients
Alright, now that we’ll both be craving blueberry muffins for days on end, let’s get started! I’ve got a few notes for you on the essential ingredients that you’ll need to round up:
- Vegan Buttermilk: I like to use soy milk as the base, but another nut milk will work, too. Adding a bit of lemon juice to this creates a simple vegan buttermilk!
- Oil: My go-to is usually coconut oil, but vegan butter also works well.
- Sugar: I like to use cane sugar for this recipe.
- Vanilla Extract: For added sweet flavor!
- Lemon Juice: To activate the baking soda in the baking powder, resulting in muffins that are nice and tall.
- Flour: Sifted. I generally use all-purpose flour, but gluten-free flour will work as well.
- Baking Powder: To help the muffins rise.
- Salt: I like to use sea salt in these muffins.
- Cinnamon: This is optional, but it tastes amazing.
- Lemon Zest: Just a pinch, since you’re already squeezing the lemon juice. This is also optional.
- Blueberries: Fresh or frozen, tossed in a little flour. Make sure to save some extra ones for the top.
- Coarse Sugar: For sprinkling over the top of the muffins.
How to Make Vegan Blueberry Muffins (Step by Step)
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
As I mentioned earlier, these muffins will not take up too much of your day! You’ll be in and out of the kitchen within an hour, and your house will smell AMAZING by the time you’re day. Win-win situation, right?
Here’s the step-by-step blueberry muffin breakdown:
Preheat the Oven to 425°F/220°C: Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
Make the Vegan Buttermilk: Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
Mix the Wet Ingredients: With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
Mix the Dry Ingredients: While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt and cinnamon.
Whisk Wet & Dry Ingredients Together: Add the dry ingredients to the wet ingredients and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
Add the Blueberries: Toss the blueberries in some flour, then fold into the batter lightly. Fold until combined.
Prep the Muffin Pan: Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
Bake the Muffins: Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Tips for Success
Though mixing these blueberry muffins together is a breeze, it’s not a bad idea to have a couple of tips in your back pocket! So, with that said, here are some helpful things to keep in mind while baking:
- How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
- Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
- Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
- Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
- How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
How to Store Homemade Muffins
These muffins are at their absolute best when they’re fresh from the oven! You will, of course, have leftovers though, so here’s my preferred way of storing them:
Once the muffins have cooled, place them in an airtight container and keep them on the counter for 4-5 days. They will stay good for a couple days longer if you keep them in the fridge.
Can I Freeze These?
Sure! Keep your blueberry muffins in an airtight container or a tightly-sealed freezer bag for 1-2 months, and then thaw them overnight in the fridge when you’re ready to enjoy them again.
Ingredients
- ½ cup soy milk , (or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
- ⅓ cup oil , (66g)
- ¾ cup cane sugar , (150g)
- 1 ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups flour , (240g), sifted
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ¼ teaspoon cinnamon , optional, but tastes amazing
- pinch of lemon zest , since you’re already squeezing the lemon juice, but also optional
- 1 cup blueberries , fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra unfloured for the top
- coarse sugar , for sprinkling over the top of muffins
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
- With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
- While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt, cinnamon and lemon zest.
- To the dry ingredients, add the vegan buttermilk and the oil, sugar and vanilla mix and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
- Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Notes
- How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
- Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
- Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
- Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
- How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
- Weighing Out – I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they’re a fabulous snack, too.
There are many fantastic muffin types out there to choose from. Chocolate chip, banana chocolate chip, key lime, cranberry orange, etc. It’s impossible to go wrong! But, in my mind, there’s no muffin recipe more classic than a blueberry muffin recipe. They’re hands-down a quintessential comfort breakfast.
Anyway, I thought that you all might share my love for this simple yet elegant and delicious breakfast muffin, so here we are with these Vegan Blueberry Muffins!
Here’s what we’re dealing with: Light, fluffy, golden-brown muffins are packed with juicy, fresh blueberries and a touch of cinnamon. In the simplest terms, these muffins are addicting and multiple batches will be necessary!
What Makes these the Best Vegan Blueberry Muffins?
While there are myriad reasons to love these vegan blueberry muffins, I’ll narrow the list down to the most important ones. After all, I can’t be responsible for keeping you out of the kitchen and away from these sweet muffins!
Here are some of the things I love most about this blueberry muffin recipe:
- It’s Flavorful: These muffins are infused with cinnamon, lemon (juice and zest), and vanilla. There’s sweetness, subtle tanginess, homey-ness, and more. One bite and you’ll be hooked!
- It’s Quick and Easy: There are just 8 steps to this recipe, and it won’t take you more than an hour to complete them. So, when those blueberry muffin cravings hit, you won’t have to wait too long to resolve the issue! Plus, I’ll bet you already have the majority of the necessary ingredients in your pantry.
- You Can Make It Ahead: These muffins are perfect for meal prep! Make a batch ahead of time and breakfast will be a breeze for the next few days.
- It’s Customizable: Not a big fan of cinnamon? Not a problem – leave that part out! You can customize these muffins with add-ins any way you like. You could even try swapping out the blueberries for vegan chocolate chips, nuts, etc!
Notes on Ingredients
Alright, now that we’ll both be craving blueberry muffins for days on end, let’s get started! I’ve got a few notes for you on the essential ingredients that you’ll need to round up:
- Vegan Buttermilk: I like to use soy milk as the base, but another nut milk will work, too. Adding a bit of lemon juice to this creates a simple vegan buttermilk!
- Oil: My go-to is usually coconut oil, but vegan butter also works well.
- Sugar: I like to use cane sugar for this recipe.
- Vanilla Extract: For added sweet flavor!
- Lemon Juice: To activate the baking soda in the baking powder, resulting in muffins that are nice and tall.
- Flour: Sifted. I generally use all-purpose flour, but gluten-free flour will work as well.
- Baking Powder: To help the muffins rise.
- Salt: I like to use sea salt in these muffins.
- Cinnamon: This is optional, but it tastes amazing.
- Lemon Zest: Just a pinch, since you’re already squeezing the lemon juice. This is also optional.
- Blueberries: Fresh or frozen, tossed in a little flour. Make sure to save some extra ones for the top.
- Coarse Sugar: For sprinkling over the top of the muffins.
How to Make Vegan Blueberry Muffins (Step by Step)
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
As I mentioned earlier, these muffins will not take up too much of your day! You’ll be in and out of the kitchen within an hour, and your house will smell AMAZING by the time you’re day. Win-win situation, right?
Here’s the step-by-step blueberry muffin breakdown:
Preheat the Oven to 425°F/220°C: Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
Make the Vegan Buttermilk: Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
Mix the Wet Ingredients: With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
Mix the Dry Ingredients: While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt and cinnamon.
Whisk Wet & Dry Ingredients Together: Add the dry ingredients to the wet ingredients and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
Add the Blueberries: Toss the blueberries in some flour, then fold into the batter lightly. Fold until combined.
Prep the Muffin Pan: Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
Bake the Muffins: Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Tips for Success
Though mixing these blueberry muffins together is a breeze, it’s not a bad idea to have a couple of tips in your back pocket! So, with that said, here are some helpful things to keep in mind while baking:
- How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
- Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
- Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
- Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
- How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
How to Store Homemade Muffins
These muffins are at their absolute best when they’re fresh from the oven! You will, of course, have leftovers though, so here’s my preferred way of storing them:
Once the muffins have cooled, place them in an airtight container and keep them on the counter for 4-5 days. They will stay good for a couple days longer if you keep them in the fridge.
Can I Freeze These?
Sure! Keep your blueberry muffins in an airtight container or a tightly-sealed freezer bag for 1-2 months, and then thaw them overnight in the fridge when you’re ready to enjoy them again.
Ingredients
- ½ cup soy milk , (or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
- ⅓ cup oil , (66g)
- ¾ cup cane sugar , (150g)
- 1 ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups flour , (240g), sifted
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ¼ teaspoon cinnamon , optional, but tastes amazing
- pinch of lemon zest , since you’re already squeezing the lemon juice, but also optional
- 1 cup blueberries , fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra unfloured for the top
- coarse sugar , for sprinkling over the top of muffins
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
- With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
- While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt, cinnamon and lemon zest.
- To the dry ingredients, add the vegan buttermilk and the oil, sugar and vanilla mix and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
- Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Notes
- How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
- Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
- Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
- Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
- How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
- Weighing Out – I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
The Best Vegan Blueberry Muffins
Ingredients
- ½ cup soy milk (or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
- ⅓ cup oil (66g)
- ¾ cup cane sugar (150g)
- 1 ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups flour (240g), sifted
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ¼ teaspoon cinnamon optional, but tastes amazing
- pinch of lemon zest since you’re already squeezing the lemon juice, but also optional
- 1 cup blueberries fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra unfloured for the top
- coarse sugar for sprinkling over the top of muffins
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
- With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
- While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt, cinnamon and lemon zest.
- To the dry ingredients, add the vegan buttermilk and the oil, sugar and vanilla mix and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
- Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Video
Notes
- How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature - and then lowering the temperature for the remaining time - is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark - nobody wants sunken or burnt muffins!
- Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
- Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
- Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
- How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
- Weighing Out - I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
Nutrition
The Best Vegan Blueberry Muffins https://jessicainthekitchen.com/the-best-vegan-blueberry-muffins/ August 2, 2021
Vegan Zucchini Muffins are equal parts tender, fluffy, and moist. These easy make ahead muffins are a quick yet delicious breakfast that you’ll want to treat yourself to over and over again!
I don’t know about you, but I am a big believer in the power of a good breakfast. Starting off the day with a filling meal gives you the necessary energy to tackle the packed schedule ahead of you!
There are so many great options to fall back on: pancakes , waffles , a bowl of oatmeal , tofu scramble, quinoa bars , etc. My go-to breakfast option, though, is usually muffins. Specifically, these Vegan Zucchini Muffins. They’re really easy to make, they’re the perfect amount of moist and the perfect crumb texture, and so fluffy!
These Are the Best Vegan Zucchini Muffins: Why You’ll Love Them
- They’re Made with Lots of Veggies: These muffins are made with ingredients such as freshly grated zucchini (that you can pick right out of your garden if you’re growing it!) and applesauce. Making zucchini muffins will give you a sweet start to the day that will feel indulgent, but really isn’t!
- They’re Make-Ahead: I know I already touched on this, but it’s a really great quality! This recipe makes 10 muffins, so I like to prepare them on Sunday afternoon or evening. Once they’ve cooled, we have the question of ‘what’s for breakfast?’ solved for the rest of the week.
- They’re Quick: You can make these muffins on relatively short notice. All you have to do is round up the ingredients, mix the batter together, bake for 8 minutes, let the muffins cool, and then you can call it a day!
- You Can Customize Them! Don’t feel like you have to stick 100% to the original recipe. While I do recommend keeping the current measurements the same, throwing in some vegan chocolate chunks or chopped pecans isn’t a bad idea. You might even say it’s encouraged!
Notes on Ingredients
- Sugar: I used organic cane sugar for this recipe. If you don’t have any, granulated sugar is fine as a substitute.
- Oil: If you’re using coconut oil, make sure that you melt it before starting.
- Vanilla Extract: For extra sweet flavor. Vanilla bean paste also works well.
- Flour: I used all-purpose flour, sifted. Weighing out your flour is the most accurate way to measure it, but if you don’t have a scale, spoon it into your measuring cup so that you don’t pack in too much.
- Baking Powder: To ensure that your muffins rise up nice and tall.
- Salt: I like to put sea salt in this recipe.
- Spices: Today we’ll use a mixture of cinnamon, ground nutmeg, and ground allspice.
- Applesauce: This is a replacement for the eggs that most muffin recipes contain. Walnuts: These are optional, but if you include them, make sure they are chopped and toasted.
- Grated Zucchini: Do not press or drain your fresh zucchini.
How to Make Vegan Zucchini Muffins
Like I mentioned above, making zucchini muffins is super easy – anyone can do it! First you’ll toast the walnuts, then you’ll mix the batter together, bake, and lastly you’ll let these beautiful muffins cool. It’s really that simple!
Preheat the Oven to 425°F/220°C: Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
Combine the Sugar, Oil & Vanilla: In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
Combine Dry Ingredients: In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Mix in the Zucchini: Add in the applesauce, grated zucchini and the walnuts until incorporated. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquidy.
Prepare the Muffin Pan: Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each.
Bake the Muffins: Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Tips for Success
That’s just about it! Before you head on over to the kitchen, though, I’ve got some last minute tips that will ensure you get the best results with your vegan zucchini muffins:
- Toasting the Walnuts: If you’re toasting the walnuts, do this part first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before toasting, or after toasting.
- Should I Peel the Zucchini? You can if you want to, but it’s definitely not necessary. I usually just rinse the zucchinis and then get to grating.
- Use Fresh Baking Powder: Make sure your baking powder is not expired before you start – there’s no disappointment like baking a batch of muffins, only to find that they are sunken and dense once out of the oven!
- The Best Way to Let Your Muffins Cool: Turn the muffins on their sides while cooling to help prevent the domes from collapsing.
- A Fun Way to Serve These Muffins: You can enjoy these muffins as they are, or cut them in half height-wise, smother with vegan cream cheese frosting in the center, then eat them like a muffin sandwich!
How to Store Homemade Muffins
I like to store these homemade zucchini muffins in an airtight container, and keep them on the counter for 3-4 days, or in the fridge for 6-7 days.
Can I Freeze These?
Sure can! If you don’t want to store your muffins in the fridge or on the counter, save them in the freezer for 2-3 months. I generally use an airtight container or a tightly-sealed Ziploc bag. Make sure you thaw them in the fridge overnight before eating again.
Ingredients
- 1 cup cane sugar , (200g)
- ½ cup oil , (100g), if using coconut oil, ensure it’s melted but any oil works
- 2 teaspoons vanilla extract , or paste
- 2 ¼ cups all-purpose flour , (280g), sifted
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup applesauce
- 1 cup walnuts , chopped and toasted (optional)
- 1 cup grated zucchini , (about 152g), do not press or drain
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
- Add in the applesauce, grated zucchini and the walnuts until incorporated. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquidy.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean.
- Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides while cooling to help prevent the domes from collapsing.
Notes
- Toasting the Walnuts: If you’re toasting the walnuts, do this part first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before toasting, or after toasting.
- Should I Peel the Zucchini? You can if you want to, but it’s definitely not necessary. I usually just rinse the zucchinis and then get to grating.
- Use Fresh Baking Powder: Make sure your baking powder is not expired before you start – there’s no disappointment like baking a batch of muffins, only to find that they are sunken and dense once out of the oven!
- The Best Way to Let Your Muffins Cool: Turn the muffins on their sides while cooling to help prevent the domes from collapsing.
- A Fun Way to Serve These Muffins: You can enjoy these muffins as they are, or cut them in half height-wise, smother with vegan cream cheese frosting in the center, then eat them like a muffin sandwich!
