A muffin pan full of vegan blueberry muffins

The BEST Buttery Vegan Blueberry Muffins

These blueberry muffins are so good I made them TWICE in one week once. That’s 24 muffins, LOL. They are abundant in blueberries, taste perfectly buttery and sweet, and are moist, soft, and fluffy. Oh, and the muffins’ tops might be my favorite part because they have a tiny bit of a crunch from the crystallized sugars. It’s SO GOOD. These vegan blueberry muffins are also very easy to make, which I know we can all appreciate!

Looking down at a pan full of muffins

Let’s go over the ingredients and reasons behind my chosen methods of preparing these muffins!

First, I stir together flax meal and water, my favorite egg replacement. Then I cream together cold vegan butter and sugar. I love this method because it creates tiny air bubbles, and when combined with the baking powder, magic happens! That method makes the muffins rise high and makes them perfectly light and airy. If I were to use melted butter and stir all of the ingredients together instead, the muffins would be a tad denser and flatter. Once the butter and sugar are light and fluffy, I gradually add in the flax eggs.

Showing a vegan blueberry muffin up close

Then, I alternate between adding the dry mix and the wet mix into the creamed mixture. By alternating back and forth, this creates a much lighter muffin. If I were to add all of the dry ingredients first and then all of the wet, for example, the muffin’s final texture would be tougher.

Next, I fold mashed AND whole blueberries into the batter. I love adding in mashed blueberries because then the muffins have a more robust blueberry flavor since some of the berries are broken open. Oh, and I also use thawed FROZEN blueberries for my muffins. I find these are always more flavorful and give off more color than fresh blueberries. You would think fresh blueberries would be the way to go, but not in my opinion!

Peeling off the muffin liner from the muffin

Lastly, I distribute the batter in a muffin baking pan, sprinkle sugar across each one, and top them with more blueberries. After they’ve baked and slightly cooled down, I brush them with melted butter and sprinkle them with more sugar.

THESE VEGAN BLUEBERRY MUFFINS ARE:

  • Abundant of blueberries
  • Super buttery
  • Sweet, but not TOO sweet
  • Moist
  • Soft and fluffy, with a crunchy sugar top
Showing what the inside of the vegan blueberry muffin looks like

Check out these other pastries I think you might like!

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A muffin pan full of vegan blueberry muffins

The BEST Buttery Vegan Blueberry Muffins

Author Chef Summer Storm – garden grub
These vegan blueberry muffins are loaded with blueberries and are perfectly buttery and sweet. They're soft, fluffy, and moist with a lovely crunch on the top. They're easy and quick to make, too!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin baking pan + muffin liners

Ingredients
 

  • Neutral flavored cooking oil spray
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1/2 cup vegan butter, cold, plus more for brushing on top of the muffins later if desired (I use Earth Balance's Original)
  • 1 cup organic cane sugar, plus more for sprinkling on top of the muffins later
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup plain, unsweetened almond milk
  • 1 1/2 tsp vanilla extract, 100% pure
  • 2 1/2 cups frozen blueberries, thawed to room temperature, plus more blueberries for pressing on top of the muffins

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a 12 muffin baking pan with muffin liners.
  • Add the flax meal and water into a small bowl and stir well. Let this mixture rest for 10 minutes, stirring it occasionally to keep it from separating. This mixture is your egg replacement.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. This is your dry mix. Set it aside.
  • In another bowl, mix the almond milk and vanilla extract. This is your wet mix. Set it aside.
  • To a standing mixer, with the paddle attachment, add in the cold butter and sugar. Beat at medium speed until light in color, smooth, and fluffy, about 5 minutes. Alternatively, you could use a handheld mixer or beat this by hand with a whisk.
  • Then, slowly add in the flax egg mixture while the mixer is still beating at medium speed. Scrape down the sides of the mixer's bowl as needed. Once all of the flax mixture is added, continue beating the mix for 30 more seconds to ensure everything is well combined.
  • Now, turn the mixer's speed down to its lowest setting. Then, gradually add the dry mix and the wet mix into the mixer, alternating between the two. First, add a small amount (about 1/2 cup) of the dry mix into the mixer. Once it is thoroughly combined, add a small amount (about 2 tbsp) of the wet mix. Then add in more of the dry mix, then more of the wet mix, etc. I go back and forth about four times, but starting with and ending with the dry mix.
  • Mash 1/2 cup of the blueberries slightly with a fork or your hands, and add it into the muffin batter. Add in the other 2 cups of whole blueberries and stir with a rubber spatula until JUST combined.
  • Spray the muffin liners with your cooking oil spray. Then, divide the muffin batter amongst the muffin pan. Each muffin gets about 1/4 cup of batter.
  • Sprinkle roughly 1/2 teaspoon of sugar on top of each muffin. Then gently press a few blueberries on top of each muffin.
  • Place the muffin pan on the middle oven rack and bake it for 30 minutes.
  • Allow the muffins to cool slightly, then brush them with melted butter and sprinkle on top more sugar, if desired. If you brush butter on top, keep in mind this will soften the tops of the muffins slightly. Alternatively, you can skip the butter or simply spread a piece on top of one before you eat it!
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