Vegan Bakery-Style Blueberry Muffins

Total time45 min

Prep time15 min

Cook time25 min

These muffins bake up tall, domed, and deeply golden, with that craggy sugared top every bakery version chases. Juicy blueberries are folded into a thick batter so they stay suspended throughout instead of sinking, and a hot-oven start followed by a lower, slower finish gives that signature high rise and tender crumb. A crunchy sprinkle of turbinado sugar on top adds the perfect contrast to the soft interior underneath. Warm from the oven or cooled to room temperature, these are the kind of muffins you want stacked on a cooling rack all morning. This one is a great fit for a vegan kitchen, no compromise on that bakery-case look or that fruit-studded bite.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
See all
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar, divided
½ cup (1 stick) unsalted butter, melted and cooled slightly
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 cup sour cream
1 tsp vanilla extract
2 cups fresh blueberries

For the blueberries

1 tbsp all-purpose flour (for tossing blueberries)

For topping

2 tbsp turbinado sugar or coarse sugar, for topping
Chef's tip
Turbinado sugar has the same coarse sparkle. Swap it 1:1.

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Grease a 12-cup muffin tin generously with butter or nonstick spray, including the top surface around each cup.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup of the granulated sugar until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!