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!

How to Make Vegan Roasted Blueberry Muffins

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:

• All-purpose flour. I use organic flour from Bob’s Red Mill. You can also use King Arthur's Baking flour.
• Baking powder and baking soda. for leavening.
• Cinnamon and Nutmeg. for a warm and comforting flavor.
• Cane sugar. I use organic sugar. You can use organic coconut sugar, maple syrup, or Agave as well. If using a liquid sweetener, be sure to reduce the amount of milk to start so that batter remains thick enough.
• Vanilla. Adds a nice vanilla flavor.
• Canola oil. Choose a nice high-quality organic oil because you will be able to taste it in these muffins. You can also use olive oil, coconut oil, melted vegan butter, or vegetable oil.
• Apple cider vinegar. This added to the milk creates your vegan "buttermilk". You can also substitute with lemon juice.
• Almond milk. You can use homemade or store-bought or your fave plant-based milk.

Roasted Blueberries

Add extra, bold blueberry flavor to your muffins by roasting them:

• Blueberries. Again, fresh works best for the best roasting results.
• Olive oil. Helps the blueberries to wilt and roast nicely.
• Brown sugar. I like organic sugar.
• Lemon zest. To add some citrus flavor and help to bring out the juices out of the blueberries.

How to Roast the Blueberries

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.

Making Vegan Roasted Blueberry Muffins Moist

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.

Can I Use Another Plant-Based Milk?

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!

• Quinoa Milk
• Coconut Milk
• Easy Homemade Creamy Cashew Milk
• How to Make Potato Milk
• Ultra Creamy Homemade Oat Milk
• Cauliflower Milk

Fresh vs. Frozen Blueberries

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.

Can I Make these Vegan Blueberry Muffins Gluten-Free?

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, ¼ cup at a time. Always, start with reducing milk to ½-3/4 cup to start and work your way to 1 cup depending on batter consistency.

Storage Suggestions for these Blueberry Muffins

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.

Muffin Baking Equipment

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:

• Muffin tin
• Paper liners
• Ice cream scoop
• Mixing bowls
• Spatula
• Oven timer
• Vegan nonstick spray (just in case!)

Other Vegan Recipes You’ll Love

If you love my Vegan Roasted Blueberry Muffins, then try these recipes, too!

• Vegan Blueberry Donuts with Blueberry Glaze
• Strawberry Shortcake Baked Oats
• Homemade Blueberry Vegan Pop-Tarts
• Dirty Chai Maple Iced Latte
• Vegan Cinnamon Crunch Banana Bread
• Vegan Apple Spice Muffins
• Vegan Breakfast Toast with Roasted Blackberries

MADE OUR RECIPE(S)?

If you make these Vegan Roasted Blueberry Muffins, be sure to tag me on Instagram @orchidsandsweettea!

Vegan Roasted Blueberry Muffins

July 27, 2022 •

By Shanika

5 from 2 votes

The perfect vegan muffins require a level of tenderness and flavor and these Vegan Roasted Blueberry Muffins deliver for breakfast, a snack, or dessert!

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Serves: 6 large muffins

Units:

US Customary|Metric

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Ingredients

ROASTED BLUEBERRIES:

• 1 ½ cups organic blueberries
• 2 Tbsps Extra virgin olive oil
• 1 tablespoon organic brown sugar
• ½ teaspoon lemon zest

MUFFINS:

• 2 cups all-purpose flour
• 1 ½ cups roasted bluebrries
• ½ cup organic cane sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup Almond milk (You can use your fave plant-based milk)
• 1 tablespoon apple cider vinegar
• ¼ cup organic canola oil (See Notes!)

BLUEBERRY GLAZE:

• 1 ½ cups organic powdered sugar
• 1 tablespoon blueberry preserves/jam
• 1-2 Tbsps Almond milk (You can use your fave plant-based milk)

Instructions

TO ROAST THE BLUEBERRIES:

• Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it 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.

TO MAKE THE MUFFINS:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• Preheat your oven to 375F. Lightly grease your larger muffins pan and line the wells with liners. NOTE: If making regular-sized muffins, just use a standard muffin pan.
• In a large bowl, combine the oil, sugar, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt and mix until just combined. Fold in the cooled roasted blueberries. NOTE: DO NOT OVER-MIX!
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.

TO MAKE THE BLUEBERRY GLAZE:

• In a bowl, whisk together the powdered sugar, blueberry preserves/jam, and milk until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
• Once muffins are cooled, drizzle the glaze atop and enjoy!
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: 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.
• MUFFIN SIZE: This recipe can make 6 Jumbo muffins OR 12 standard muffins, if desired.
• OIL: Instead of canola oil, you can also use coconut oil, melted vegan butter, or vegetable oil, if preferred.
• SWEETENER: If you choose to opt out of cane sugar, you can always substitute with coconut sugar, pure maple syrup (which requires less milk, about ½ cup less to start), Agave, or Date syrup as well. 
• GLUTEN-FREE OPTION: To make these muffins GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the muffin batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time. Always, start with reducing milk to ½-3/4 cup to start and work your way to 1 cup depending on batter consistency. 

Nutrition

Calories: 381kcal | Carbohydrates: 93g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 507mg | Potassium: 72mg | Fiber: 6g | Sugar: 29g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 2mg

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Vegan Roasted Blueberry Muffins.

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