The Best Vegan Blueberry Muffins
These are the best blueberry muffins I’ve ever had. Period.
They’re also probably the healthiest and happen to be vegan. I love it when things work out like that.
Last week on Facebook I asked what kind of recipes you wanted to see more of this month. I got lots of requests for muffins, healthy recipes, seasonal fruit recipes, vegan recipes, and breakfast items.MY OTHER RECIPES
Ask and you shall receive. This recipe hits all those points.
And it hits upon some sneaky chef antics. An avocado replaces any of the butter you’d typically put in muffins, and all but 1/3 cup oil.
You can’t taste the avocado, at least we couldn’t. I used a locally-grown California Hass avocado and no one in my family could detect it.
Just like in the Healthy Dark Fudgy Avocado Brownies (GF) I made last week, the avocado here serves to add richness, creaminess, and moisture to the muffins, but doesn’t impart a telltale taste.
The muffins are fast and easy to make, no mixer required. They were inspired by the Fluffy Vegan Coconut Oil Banana Muffins.
In many vegan quickbreads and muffins, bananas behave like eggs, binding, fluffing, and moistening the batter, and here a very ripe avocado does the same.
Even without eggs, the muffins are fluffy, light, and springy with enough density to be satisfying.
They’re the softest and moistest blueberry muffins I’ve ever had, even without butter. Love those plant-based oils from the avocado.
I upped the moisture and tenderness quotient even more by adding vegan sour cream – or use Greek yogurt.
The blueberries are juicy and abundant. Tossing the berries with a couple tablespoons of flour before folding them into the batter helps prevent sinking.
I used frozen for the reasons I’ve explained, but of course fresh berries will work. You may need to reduce baking time by a few minutes.
This is a good recipe for using up any (over)ripe avocados that may be almost past their prime. It parallels using over-ripe bananas for banana bread. Super ripe avocados mash so easily and they’re sweeter too, just like bananas.
My husband loves blueberry muffins and quickly inhaled a couple. When I asked if he noticed anything special he replied, Yeah, they’re the best muffins you’ve ever made and there’s lots of blueberries.
When I can get plant-based, healthier alternatives to taste better than the originals, my job is done.
They’re the best blueberry muffins I’ve ever had, healthy, vegan, or otherwise.
The Best Vegan Blueberry Muffins
These are the best blueberry muffins I’ve ever had, vegan, healthy, or otherwise. An avocado replaces any of the butter, and much of the oil, you’d typically add to muffin batter. You can’t taste the avocado at all. It adds moisture, creaminess, and richness to these supremely soft, moist, and tender muffins. This is my favorite recipe for blueberry muffins I’ve ever tried, and the fact that it’s healthier and plant-based is simply a great bonus.
1/3 cup Greek yogurt or sour cream (use vegan versions if desired)
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch salt, optional and to taste
2 tablespoons all-purpose flour, for tossing berries
- Preheat oven to 400F. Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set aside. (I prefer cosmetically to not use liners, and they could stick to muffins; have not tested liners with this recipe)
- In a large mixing bowl, mash the avocado very well. Tip – The riper the avocado, the sweeter it will be and easier it’ll mash.
- Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
- Add 1 cup flour, baking powder, and stir until just combined; don’t overmix. Set bowl aside.
- In a small bowl, toss blueberries with 2 tablespoons flour, which prevents them from sinking as much while baking.
- Gently fold blueberries into batter along with any flour that didn’t adhere. If using frozen berries, add them into the batter frozen, do not thaw. This prevents them from bleeding, running, and breaking apart as much.
- Divide batter evenly among 12-cups in prepared pan. Each cavity should be filled between 2/3 and 3/4 full. Do not exceed 3/4 full, or muffins could overflow while baking. If you have extra batter, make a 13th muffin or sample the batter – it’s vegan and safe.
- Bake at 400F for 10 minutes.
- Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Note – if using fresh berries, your baking time could be a few minutes less. Muffins are done when domed, golden, springy to the touch, and a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. I baked for 15 minutes after lowering the temp, for a total of 25 minutes and used frozen berries.
- Allow muffins to cool in pan for about 10 minutes before removing. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Thanks for the entries in the Peanut Butter Comfort Cookbook and Food Processor Giveaway
And the $50 Catching Fireflies Giveaway
What’s your favorite muffin recipe? Favorite recipe with avocados? Best sneaky chef recipe?