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There’s nothing quite as effortless as popping a muffin in your purse for breakfast when you’re on the go, and these easy vegan blueberry muffins are the perfect solution. The recipe is from Sam Turnbull’s new book Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Sam is the girl behind the blog It Doesn’t Taste Like Chicken.
This is the perfect book for the new vegan. I wish it had been around when I started to make changes, but still craved my favorite comfort foods. In the beginning I was so hesitant to try to veganize things like pizza and burgers, because I knew it wouldn’t taste the same. It took me a long time to finally try it. I wish Sam’s book was around back then.
The recipes, as the title suggests, are fuss-free. In other words, they are easy and require few ingredients. Some of my favorite recipes from the book, besides these vegan blueberry muffins, are the vegan mozzarella, the mushroom wellington, and the lasagna. Every recipe has a picture, which is very helpful, and it has a very thorough introduction to what you need in a vegan pantry and everyday kitchen tools. I would have liked to see more vegan Mexican recipes, but I guess that’s more my thing.
What I really loved about the book was that it is unmistakably Sam’s. It’s bright and colorful, like I imagine she is, and you can tell she put a lot of hard work into it. She even made her own font!! I really recommend this book, especially if you’re just starting out. You won’t be disappointed.
The Recipe: Easy Vegan Blueberry Muffins
The recipe is pretty straightforward, but I did successfully make these substituting:
- the sugar with 1/2 cup of maple syrup (for those that are sugar free),
- the oil for apple sauce (for those that are fat-free)
- I did 1/2 AP flour and 1/2 whole wheat flour
- You can substitute the blueberries for raspberries or blackberries if you wish.
Easy Vegan Blueberry Muffins
- 1 ½ cups All-purpose flour
- ¾ cup White sugar
- 2 tsp. Baking powder
- ½ tsp. Salt
- ¾ cup Non-dairy milk (such as soy or almond)
- ½ cup light oil (such as canola or vegetable oil)
- 1 tbsp. Fresh lemon juice
- 2 tsp. Vanilla extract
- 1 cup blueberries (fresh or frozen)
- Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
- In a large bowl, whisk together all of the dry ingredients. Set aside.
- In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
- For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes
- out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.
Disclosure: I received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.