Fluffy Vegan Blueberry Muffins

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5 from 3 votes

Fluffy Vegan Blueberry Muffins

Who needs the bakery when you can make these perfectly light and fluffy Vegan Blueberry Muffins? Made with nutrient and protein-rich spelt flour and juicy berries, and topped with a cinnamon-nut streusel, these handheld morning treats are the perfect way to start any morning.

This recipe was adapted from Roxana Jullapat's Spelt Blueberry Muffins in her cookbook, Mother Grains. I adapted the original recipe to make it vegan and made a handful of other adjustments to make it my own.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Jenné Claiborne

Equipment

muffin tin

Ingredients

Cinnamon-Nut Streusel

1/2 cup finely chopped walnuts or pecans
1 tbsp spelt flour or whole wheat or all-purpose flour
1 tbsp packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1 1/2 tbsp avocado oil or other neutral oil

Vegan Blueberry Muffins

1 1/2 tbsp ground flaxseed
3 tbsp water
1 1/2 cups spelt flour or whole wheat or all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1/3 cup cane sugar
1/3 cup packed light brown sugar
1/3 cup plain unsweetened soy milk or other non-dairy milk
1/3 cup avocado oil or other neutral oil
2 tsp lemon juice or apple cider vinega
1 tsp pure vanilla extract
Lemon zest from half a lemon about 1 ½ teaspoons of fresh zest
1/2 cup frozen or fresh blueberries

Instructions

Preheat oven to 350°F and prepare a muffin pan by lining the baking cups with muffin liners.
In a small bowl, combine the ingredients for the streusel topping.
In another small bowl, combine the ground flaxseed and water. Set aside to thicken while you prepare the other ingredients.
In a large mixing bowl, combine the spelt flour, baking powder, baking soda, cinnamon, cardamom, salt, cane sugar, and brown sugar. Whisk well.
Add the soy milk, avocado oil, lemon juice, vanilla extract, lemon zest, and flaxseed mixture to the bowl of dry ingredients. Stir until just combined.
Add the blueberries to the muffin batter. Using a silicone spatula, gently fold them in until combined.
Using a cookie scoop, fill the baking cups with equal amounts of the batter. Then top the muffins with equal amounts of the streusel topping. There is no need to press the streusel into the batter.
Bake the muffins for 20 minutes or until the muffins have risen, are golden brown, and a toothpick inserted comes out clean. Transfer the muffin pan to a wire rack and cool the muffins in the pan for 20 minutes before eating.

Video

Notes

Storage Directions

Storage: The vegan muffins can be stored in an airtight container at room temperature or the refrigerator for up to 3 days.
Freezing: Once cooled to room temperature, you can freeze the muffins in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30-60 minutes until defrosted.

Recipe Pro-Tips

Measure the flour carefully. For the best, light and fluffy dairy-free blueberry muffins, fluff the flour with a fork before gently scooping it into measuring cups and leveling off the tops.
Don't overmix. Stir the batter and berries until just combined. Overworking the batter develops the flour's gluten, resulting in heavy and dense muffins — no fun!
Do not thaw frozen berries. Defrosted berries do not work because they express a lot of liquid, adding excess moisture to the batter and a dark purple hue. Gently stir in the berries straight from the freezer, and stir them until just combined to minimize the purple streaks.

Nutrition