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

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.
Print Recipe
Cooked blueberry muffins in a muffin tin and one filled with blueberries.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • 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)
  • teaspoon salt

Instructions

  • 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.

Notes

Note:
You can customize these muffins by adding chopped nuts, oats, or other fruits if you like.
If you’re using frozen blueberries, avoid thawing them before adding to the batter to prevent excessive moisture.
These vegan blueberry muffins are perfect for breakfast, brunch, or a delightful snack. Enjoy the burst of blueberry goodness in every bite!

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