Moist, fluffy, and loaded with blueberries these healthy vegan muffins are easy to make requiring only 7 ingredients and made in 1 bowl! Loaded with juicy blueberries these homemade vegan muffins bake up moist, soft, and tender. Plus, they are made in 1 bowl and ready in about 30 minutes! Made with pantry staples, all of which you probably already have on hand, the only ingredient vegan blueberry muffins’ll need to get is fresh or frozen blueberries.
And if you have those on hand, then you’re good to go! These vegan blueberry muffins are moist, loaded with berries, and so easy to make from scratch. Healthy muffin recipe with only 7 ingredients and made in 1 bowl! Tips for Making The Best Muffins! Pour the wet ingredients into the dry ingredients and mix until just combined.
Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops! Bake: Place in preheated oven set at 350 degrees F. Let cool a few minutes and enjoy warm or at room temperature. When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife. Don’t overmix the batter, stir just until combined, and no more for the most tender muffins.
4 measuring cup or an ice cream scoop to scoop up the batter and place it in the muffin cups. Bake muffins on the center rack. To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it. Recommended Equipment: I love using my USA Pan Muffin Tin, and these parchment paper muffin liners, and for scooping the thick batter this large trigger ice cream scooper works great!
The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week. What types of flour can I use? All-purpose flour will yield blonde muffins. For this batch shown in the photos, I used 1 cup spelt flour and 1 cup bread flour and the results were moist and tender. Feel free to use 2 cups of whole-grain flour with good results as well. Can I make this recipe gluten-free?