Description
These Vegan Jumbo Blueberry Muffins are tall, bakery-style treats with golden domed tops and juicy blueberries in every bite. Completely plant-based, they’re moist, fluffy, and perfect for breakfast or snacking.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or plant-based milk)
- 1 tablespoon apple cider vinegar
- 1/2 cup neutral oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a jumbo muffin tin.
- Mix almond milk and apple cider vinegar. Let sit 5 minutes.
- Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix oil, applesauce, vanilla, and vegan buttermilk.
- Fold wet ingredients into dry until just combined.
- Toss blueberries with flour and gently fold into batter.
- Divide batter into 6 jumbo muffin cups, filling nearly to the top. Sprinkle coarse sugar if desired.
- Bake 5 minutes at 400°F, then reduce to 375°F (190°C) and bake 22–25 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan before transferring to a wire rack.
Notes
- Do not overmix to keep muffins tender.
- Use frozen blueberries without thawing.
- Store at room temperature up to 3 days.
- Freeze individually wrapped muffins up to 3 months.
- Start at high heat to achieve tall muffin tops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
