Go Back
–+ servings
square image of a cut in half blueberry muffin showing inside texture
Print Recipe
4.97 stars (180 ratings)

1 Bowl Vegan Blueberry Muffins

Wonderful Vegan Blueberry Muffins, made in just 1 bowl! They are fluffy, moist and full of fresh blueberries. You will love how easy they are to make!
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 218kcal
Author: Nora Taylor

Ingredients

  • 1 1/4 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all purpose flour (see notes for substitutions)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1-2 tablespoons coarse sugar, optional, for sprinkling the tops
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. 
  • Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".
  • In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. 
  • Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
  • Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
  • Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!
  • Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.

Video

Notes

  1. May substitute coconut, cashew or almond milk for the soy milk. 
  2. These muffins can be made with whole wheat pastry flour, white whole wheat flour or even spelt flour. For gluten free, use a gluten free all purpose flour mix.
  3. May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil.
  4. You can use frozen blueberries if needed in these muffins. You can either roll the frozen blueberries in a little flour before adding to the batter (to prevent bleeding), or rinse them thoroughly and then blot well with paper towels. Fold very gently into the batter.
  5. Lemon blueberry muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!
  6. Chocolate chip muffins: Replace the blueberries with non-dairy chocolate chips!

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 134mg | Fiber: 1g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg