Vegan Roasted Blueberry Muffins

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 Time10

Cook Time40

Total Time50

Course: Breakfast, Brunch, Dessert, Snack

Keyword: baked, blueberries, blueberry, breakfast, brunch, dairy-free, dessert, muffins, snack, sweet, vegan

Servings: large muffins

Calories: 381kcal

Author: Shanika

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)

US Customary - Metric

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!

Notes

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