This is the ultimate vegan blueberry muffin recipe that will have everyone in your home amazed by how delicious it is! Made with just a few simple, wholesome ingredients, these muffins are both healthy and irresistible. The outcome? A batch of light, moist, and perfectly tender blueberry muffins that everyone will enjoy!
Ingredients for the Best Blueberry Muffins
- 1 cup almond or oat milk (or regular milk)
- 1 medium overripe banana, mashed
- ⅓ cup melted butter (regular or vegan) — use as little as ¼ cup for a lighter muffin
- ¼ cup maple syrup
- ½ cup cane sugar (or 3-4 tsp stevia) — or ¼ cup Purecane sugar substitute
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ cups all-purpose flour (regular or gluten-free) — if using gluten-free, I recommend King Arthur Measure for Measure flour. Avoid using almond flour or other specialty flours.
- 1 cup frozen wild blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line 10-12 muffin tin cups with paper liners and lightly spray them with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the mashed banana, non-dairy milk, vanilla, maple syrup, melted butter, sugar (or stevia), baking soda, and baking powder. Stir until everything is well mixed.
- Gently fold in the flour until just combined, being careful not to over-mix. Then, gently fold in the frozen blueberries.
- Divide the batter evenly among the muffin tins, filling each cup about two-thirds full.
- Bake for about 25 minutes, or until the tops are golden and a toothpick comes out clean. Enjoy your fluffy, moist blueberry muffins!
