These Vegan Roasted Blueberry Muffins are the perfect recipe for any season of baking! Each muffin comes with a fluffy + soft texture and a nostalgic sweetness from the blueberries—-which are roasted for a bolder level of blueberry flavor! Whipped together in just a matter of minutes, these muffins are perfect for breakfast, brunch, or dessert! All vegan. Gluten-free option available.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
I’m so excited to be sharing these Vegan Roasted Blueberry Muffins with you all because I’ve been enjoying roasted blueberries lately and they’ve become my newest favorite way to add them to my baked goods.
If I’m honest, there’s something about creating a bolder blueberry flavor from them being roasted first and then folded into what I bake. Trust me—-you have to try this Roasted Blueberry Lemon Olive Oil Bread if you won’t believe me.
When it comes to these vegan blueberry muffins, I love their perfect size which was larger than the standard and really made for a nice satisfying grab and go situation in the mornings or evenings as a dessert. Muffins aren’t usually my go-to, but these blueberry muffins are one that I can easily put on my top list.
Plus, these are so kid-friendly and they make for such a great Back-to-school treat.
But if you’re looking for a nice crunch and don’t mind having nuts as a topping, then these Vegan Banana Blueberry Pecan Crumble Muffins are just what you need!
These muffins as I’ve mentioned before are super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this delicious Vegan Roasted Blueberry Muffins batter is:
Add extra, bold blueberry flavor to your muffins by roasting them:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling. Remove from oven and let it cool completely.
Vegan muffins such as these Vegan Roasted Blueberry Muffins are super easy to make but require a few tricks. Once you have the hang of baking muffins, you’ll make them all the time and they’ll come out perfectly every time.
First, you always want to mix your wet and dry ingredients separately. This is to prevent over-mixing of the batter. Once the flour has been added to the batter, it is crucial to only mix until the flour has been hydrated. Stop mixing once there!
Mixing further will develop lots of gluten in the flour, much like how kneading creates gluten in bread dough. Bread is denser than muffins, so it requires kneading.
Once dry ingredients have been added to the wet, fold the ingredients together gently only until no dry spots of flour remain. That’s it! Stop there and you will have perfectly light and fluffy muffins.
This trick goes for any quick batter, too! For light and airy pancakes, cupcakes, sheet cakes, layer cakes, and scones, be sure to not over-mix once the flour had been added.
Yes, you can use any dairy-free milk you like to make these Vegan Roasted Blueberry Muffins. Here are some easy recipes to make your own milk that’s cheaper and so easy!
I like using frozen blueberries for baking projects because they are super convenient (unless in season). The flavor is more concentrated, plus they’re more affordable.
However, in these muffins, I chose to use fresh blueberries since they were being roasted. Please note that if you’re using frozen blueberries (because you don’t want to roast them), lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the bread batter.
If you would love to make these muffins gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this bread just as soft, fluffy, and airy as the original!
They also have a great All-purpose GF flour that works great as well, however, you would need to add xanthan gum since it’s not included. NOTE: If the muffin batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time. Always, start with reducing milk to 1/2-3/4 cup to start and work your way to 1 cup depending on batter consistency.
Leftovers can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
Many of us have the necessary equipment to make muffins or cupcakes. In case some of us do not, here is the ultimate list of easy equipment needed to bake the perfect Vegan Roasted Blueberry Muffins which can all be found on my Amazon shop list:
If you love my Vegan Roasted Blueberry Muffins, then try these recipes, too!
If you make these Vegan Roasted Blueberry Muffins, be sure to tag me on Instagram @orchidsandsweettea!
Vegan Roasted Blueberry Muffins.