Vegan Classic Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden-domed, with a crackly, sugar-sparkled top giving way to a soft, tender crumb studded with juicy blueberries in every bite. Tossing the berries in a touch of flour before folding them in keeps them suspended throughout the batter instead of sinking, so no muffin comes up short. A splash of vanilla rounds out the flavor, while that turbinado sugar topping adds just the right amount of crunch against the fluffy interior. Simple pantry staples like flour, baking powder, and baking soda give the batter its lift and structure, so you get that classic domed shape without any fuss. These come together in one bowl for the dry ingredients and one for the wet, making cleanup easy and the process approachable even on a busy morning. It's a genuinely satisfying option to add to your vegan baking rotation, whether for breakfast, a snack, or a bake sale table.

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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
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.
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
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour
2 tbsp turbinado sugar or granulated sugar

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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