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Vegan Blueberry Muffins

What you need with your morning cup of coffee or tea! Perfect as a snack too. These muffins are moist, lightly sweetened, and filled w/ fresh blueberries w/ every bite. They are paired w/ a vegan vanilla glaze for your vegan enjoyment. Lemon zest was added for a little razzle dazzle too!

Recipe Ingredient Notes:

Non-Dairy Milk – I would recommend using soy milk because it curdles the best. But if you're like me, and you're not too fond of soy use Almond milk. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.

Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk but white vinegar, white wine vinegar, lemon juice, and lime juice are great substitutes.

All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour, buckwheat, spelt flour, almond flour, coconut flour, and more. If you use another flour substitute, definitely read the recipe notes!!!

Light Brown Sugar – I am a brown sugar baker. Personally, it adds a certain level of moisture and flavor that granulated sugar just does not have. For a healthier sugar alternative, I recommend coconut sugar.

Fresh Lemon Zest – If you don’t like lemon, use lime, or just make this optional.

Fresh Blueberries – If you don’t have fresh blueberries, no worries. You CAN use frozen blueberries. See recipe notes.

Step By Step Instructions:

To start, first make your vegan buttermilk. To do this, mix together almond milk with 1 teaspoon of apple cider vinegar and set it aside for 10 minutes to curdle.

Curdled milk will assist your vegan baked good in rising and give it a moist texture. If you don't have vegan buttermilk and don't want to make it, NO PROBLEM! Try vegan yogurt, vegan sour cream, or cashew cream. Let us know how your muffins turn out!

In a bigger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together light brown sugar, apple sauce, lemon zest, and vanilla extract.

Mix in the vegan buttermilk until combined. Next, stir in your dry ingredients. Be careful NOT to over mix. A few lumps ain’t never hurt nobody. Gently fold in the blueberries.

Spoon into the greased cupcake pan, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Try using a toothpick through the center instead of a knife.

In a small bowl, start your maple glaze while your muffins are baking. Add confectioners’ sugar, vanilla, maple syrup, pinch of nutmeg, and milk. Mix until well combined. Add more milk depending on your desired glaze consistency.

Remove from oven and allow muffins to cool at-least 10 minutes before removing from pan.

Generously top each warm muffin with about 1½-2 teaspoons of maple-vanilla glaze. Or you can also use a drizzle bottle like I did. Personally, it's easier to do any type of drizzling.

THIS, should be your end result!

Want to see a review? Check out what our taste tester thought:

Serve, and enjoy!

Full Recipe w/ Nutritional Facts:

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Nutmeg Nostalgia's Vegan Blueberry Muffins
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Music in the videos: @yung_bredda_official on Instagram


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