Vegan 'Bakery Style' Blueberry Muffins

March 28, 2023

Vegan 'Bakery Style' Blueberry Muffins

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~ Fluffy, light, muffins filled with juicy blueberries and a crumble topping ~

These muffins have my heart. Fluffy, moist centre loaded with vibrant juicy blueberries, topped off with a golden crumble topping. What is not to love? If you have a few blueberries spare, these muffins are a MUST try. Trust me on this one, you will love these muffins. Let the feeling of spring into your home with the smell of hot fluffy muffins baking in the oven. Ready in less than an hour, and require no weird ingredients! The addition of an oaty crumble adds a difference and texture and flavour, taking these muffins up to the next level!

In this recipe, I have used flax eggs and vegan Greek yogurt in place of the eggs, to ensure that these muffins will be just as fluffy and moist as non-vegan muffins. To get that nice rise on the muffin tops, make sure to use self-raising flour ASWELL as baking powder. If you are a muffin lover like me, make sure to check out my Vegan Starbucks Copycat Banana & Caramel Muffins.

Follow me on Instagram and TikTok to see all of my videos, photos, and stories - my username is butterflybakeryblog.

Equipment and Ingredient notes

Equipment needed:

- A large mixing bowl

- Measuring cups / kitchen scales

- Measuring spoons

- Whisk

- Wooden spoon / spatula

- Muffin pans

Ingredients needed:

Vegan butter - This is used melted in the muffins for a better flavour and a good structure. Oil can be used in place of this, but butter will give you the best result.

Sugar - This will give your muffins sweetness. I used granulated sugar but you can also use caster sugar and it will work the same.

Flax eggs - These will replace the eggs. Flax eggs are made by combining ground flaxseeds (flax meal) with water which works in a similar way to eggs.

Vanilla - You can use either vanilla extract or paste. Make sure to use a good quality vanilla for the best results.

Vegan Greek yogurt - This is another egg replacement. This will ensure that the texture of your muffins is fluffy and moist. You can use normal vegan yogurt, but Greek works best.

Vegan milk - I used oat milk, but you can use your favourite. Oat, almond, coconut, soy, cashew, etc.

Flour - Make sure to use self-raising flour rather than plain. Self-raising contains a raising agent which will help your muffins rise.

Baking powder - This is a type of raising agent. It will also make sure your muffins rise properly.

Baking soda - This will make sure your muffins are nice and fluffy.

Salt - This will enhance the flavour of your muffins.

Blueberries - I recommend using fresh blueberries, but frozen will also work. Make sure to coat them in flour before adding them to the batter so they do not sink to the bottom.

Oats - This is for the crumble topping. I used steel cut oats, but rolled or porridge oats will work just as well.

Flour - You will also need plain flour for the topping. You can substitute this for oat flour if you prefer it.

Step-by-step Instructions

Step one (the batter):

In a small saucepan melt your vegan butter. Let it brown slightly until it has a slight caramel smell.

In a large bowl, combine the melted butter and sugar. Whisk well.

Then add the flax eggs and vanilla. Whisk again until smooth.

Then add in the yogurt and milk. Whisk until creamy and silky.

Then add in the flour, baking powder, baking soda and salt. Fold in until there are no lumps. Make sure not to overmix it. The batter will be thick, so add more milk if necessary.

Place your blueberries in a bowl along with 2 tbsp of flour. shake the bowl until all of the blueberries are coated.

Add them into the batter and fold in gently. Try your best not to squish them.

Step two (the crumble):

In a small bowl combine a bit of butter with some sugar, oats and flour.

With the tips of your fingers, crumble the ingredients together.

Adjust the measurements until you get your desired consistency and flavour.

Step two (the baking):

Preheat your oven to 200c / 180c fan oven.

Line a 12 muffin pan with muffin cases.

With a cookie scooper or a large spoon, divide the batter evenly between the 12 cases.

Smooth out the top of the muffins, and sprinkle on the crumble.

Place on the middle shelf of the oven and bake for 20 minutes until they have risen nicely and are golden and slightly crunchy on the top.

Let cool in the muffin tray and enjoy! (or eat them warm paired with some vegan ice cream).

The History of The Blueberry Muffin

The iconic blueberry muffin came into this world during the 18th century. Muffins were first introduced in England in the mid 1800s. Within no time, muffins began to gain popularity and many people started selling them on the streets of London as an after tea snack by people called the "Muffin Men".

It is thought that they originated in Europe and then they were brought over to USA were they gained a lot of popularity. In Europe blueberries were a very common ingredient used in baking so it seemed pretty obvious to use them in muffins. Why not?

National Blueberry Muffin Day is celebrated on July 11th every year by many people across the world. They are now one of the most famous muffin flavours, and they have become many people favourite variation of the muffin (they are my favourite too).

If you are wondering how to properly celebrate National Blueberry Muffin Day, here's how!

First, make a batch of these delicious blueberry muffins.

Then, gobble one or two of them yourself.

Once that has been accomplished, go share them with your family and friends.

Ta-da! Now you know how to properly celebrate National Blueberry Muffin Day :)

Tips and Tricks

Measuring ingredients - It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients.

Overmixing the batter - This is a very common mistake in baking. Try your best NOT to overmix the batter because this will overwork the gluten resulting in a dense, slightly chewy muffin. It will also cause your muffin to be less fluffy and not rise as well as it should. Make sure to avoid this mistake!

Dusting the blueberries - Make sure to not skip out this step. Dusting the blueberries in flour prevents them from sinking to the bottom of the muffin, and leaving you with a plain muffin and a soggy blueberry bottom. Trust me, I have made this mistake before.

Fun Facts:

- Blueberries used to be called "star fruits" by North American indigenous people because of the star shape that is formed at the blossom end of the berry.

- Blueberries are one of the only foods that are naturally blue in colour.

- People have been eating blueberries for over 13,000 years.

- A single blueberry bush can produce up to 6,000 blueberries each year.

- Blueberries are one of the worlds best foods for health benefits. They strengthen your heart, lower your blood pressure, help you age well, and even improve brain function making you smarter.

- Blueberries are the cousins to cranberries.

Vegan 'Bakery Style' Blueberry Muffins

~ The perfect way to start off spring and bring some joy to your taste buds ~

Prep time: 20 mins Serves: 12 muffins Cook time: 20 mins

Ingredients:

- 1/2 cup vegan butter (melted)

- 1 cup sugar (caster / granulated)

- 2 flax eggs (1 tbsp ground flax + 2 tbsp water per egg)

- 1 tbsp vanilla (extract / paste)

- 1/3 cup vegan yogurt (greek / normal)

- 1/3 cup + 4tbsp vegan milk (oat, coconut, soy)

- 2 cups self-raising flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp salt

- 1 cup fresh blueberries (+ 2tbsp flour to coat)

- Vegan butter, sugar, oats and flour for the crumble topping. (I made the crumble without measurements, this will be updated soon).

Method:

Preheat your oven to 200c / 180c fan oven.

Line a 12 muffin pan with muffin cases.

In a small bowl combine a bit of butter with some sugar, oats and flour to make the crumble.

With the tips of your fingers, crumble the ingredients together.

Adjust the measurements until you get your desired consistency and flavour. Set aside.