Whip up a batch of these Vegan Blueberry Muffins – they’re not only easy to make but also dairy and egg-free. It makes them perfect for everyone. With just a handful of simple ingredients, you’ll create a delightful treat that’s bursting with the goodness of blueberries in every bite. Whether you’re a seasoned baker or just starting out, these muffins are a go-to for a delicious and satisfying snack. Enjoy the taste of homemade goodness without the fuss, and let the natural sweetness of blueberries shine through.
Can I Freeze the Blueberry Muffins?
Absolutely! Freezing vegan blueberry muffins is a great way to extend their shelf life and enjoy them over a longer period. Here’s how you can freeze them:
- Cool Completely: Allow the muffins to cool completely after baking. This prevents excess moisture from forming when they’re frozen.
- Wrap Individually: Wrap each muffin individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them fresh.
- Place in a Freezer Bag or Container: Place the individually wrapped muffins in a airtight freezer-safe bag or container. Make sure to remove as much air as possible from the bag before sealing it.
- Label and Date: If you’re freezing multiple batches of muffins, it’s a good idea to label the bag or container with the date so you can keep track of their freshness.
- Freeze: Place the bag or container in the freezer. You can keep them in the freezer for up to 2-3 months.
- Thaw and Enjoy: When you’re ready to enjoy a muffin, simply take it out of the freezer, unwrap it, and let it thaw at room temperature for a few hours. You can also reheat it in the oven at a low temperature for a few minutes if you prefer it warm.
By following these steps, you can enjoy your homemade vegan blueberry muffins even after they’ve been frozen. It’s a convenient way to have a delicious treat on hand whenever you’re in the mood for one!
More Delicious Vegan Baking Recipes
Vegan Blueberry Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup maple syrup or agave
- 2 teaspoons baking powder
- 1 cup Plant-based milk (unsweetened almond, soy, oat, coconut)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ¼ teaspoon lemon zest (optional)
- ⅛ teaspoon salt
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, vegetable oil, maple syrup and vanilla extract. If using lemon zest, add it to the wet ingredients.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay. This will ensure your muffins are tender.
- Gently fold in the blueberries. If using frozen blueberries, you can fold them in directly from the freezer.
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once done, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- These vegan blueberry muffins are best enjoyed fresh on the day they're made. Serve them with your favorite plant-based milk or a hot cup of tea.