Vegan Classic Bakery-Style Muffins

Total time42 min

Prep time15 min

Cook time22 min

Big, golden-domed muffins with that craggy, sugar-crusted bakery top are exactly what a Saturday morning calls for. Bursts of juicy blueberries (or swap in chocolate chips or diced strawberries) run through a tender, fluffy crumb, and a sprinkle of coarse turbinado sugar on top bakes into a delicate, crackly crust. The two-temperature bake — a hot blast to start, then a gentler finish — is what gives these that tall, rounded muffin-shop shape and soft interior. A splash of vanilla rounds out the flavor, while the flour-forward batter stays rough and shaggy right up until it hits the oven, keeping every bite light instead of dense. These are freezer-friendly, easy to make ahead, and a genuinely satisfying option to bake into your vegan rotation whenever a muffin craving strikes.

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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
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola oil or vegetable oil)
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.
¾ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup sour cream
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
2 tbsp turbinado sugar or coarse sugar, for topping (optional)
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). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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