Vegan Bakery-Style Blueberry Swirl Muffins
JUMP TO: recipe – notes – instructions – history – tips
These muffins have my heart. Fluffy, moist centre loaded with vibrant juicy blueberries, topped off with beautiful golden blueberry sugar… What is not to love? If you have a few blueberries spare, these muffins are a MUST try. Trust me on this one, you will love these muffins. Let the feeling of summer into your home with the smell of hot fluffy muffins baking in the oven. Ready in less than an hour, and require no weird ingredients! The addition of a course crunchy sugar adds a difference in texture and flavour, taking these muffins up to the next level!
In this recipe, I have used flax eggs and vegan Greek yogurt in place of the eggs, to ensure that these muffins will be just as fluffy and moist as non-vegan muffins. To get that nice rise on the muffin tops, make sure to use self-raising flour ASWELL as baking powder. If you are a muffin lover like me, make sure to check out my other muffin recipes, like my Choc Chip Crumb Muffins.
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Equipment needed:
- Large mixing bowl
- Measuring cups / kitchen scales
- Measuring spoons
- Whisk
- Wooden spoon / spatula
- Muffin pans
- Batter scooper
Ingredients needed
- Vegan butter ~ Melted butter allows for a richer muffin and a better structure.
- Sugar ~ Caster sugar or granulated work best, you can use a non-refined option if you prefer but the taste will vary.
- Flax eggs ~ This is used as an egg substitute. To make one flax egg, combine 1tbsp ground flax and 2tbsp water. Let sit until jelly like texture (about 5 minutes).
- Vanilla ~ Preferably use high quality vanilla for the best flavour. Extract, paste or bean will work.
- Vegan greek yogurt ~ This will ensure that your muffins stay soft and fluffy. Greek is best, but normal vegan yogurt will also work.
- Vegan milk ~ I use oat milk but you can use whichever you prefer.
- Flour ~ Be sure to use self-raising flour.
- Baking powder ~ This raising agent will make sure your muffins rise properly.
- Baking soda ~ This makes your muffins soft and fluffy.
- Salt ~ Will enhance the flavour.
- Blueberries ~ I highly recommend using fresh blueberries, however frozen will still work. Coat them in flour to stop from sinking.
- Blueberry jam ~ This is optional, but it makes the batter look so pretty!
- Demerara sugar ~ For the crunchy muffin tops.
- Melt your vegan butter until slightly brown and golden. Let cool until warm, but not hot.
- To a bowl whisk together the sugar and butter.
- Add the yogurt, flax eggs, vanilla and milk. Whisk again.
- Add the flour, baking soda, baking powder and salt. Whisk until few lumps remain, don’t overmix!
- To a small bowl add the blueberries and 1tbsp flour. Shake to coat and fold into the batter.
- If desired, swirl in some blueberry jam. Let the batter sit for 10-15 minutes until its volume increases.
- Scoop the batter into 10 muffin liners, fill them to the brim!
- Add a little blueberry jam to the demerara sugar and add to the tops of the muffins.
- Bake for 7 minutes on 220c/200c fan then bake for an additional 13 minutes on 180c/160c fan.
- Let cool completely in the trays and enjoy cold or still warm.
The History of The Blueberry Muffin
The iconic blueberry muffin came into this world during the 18th century. Muffins were first introduced in England in the mid 1800s. Within no time, muffins began to gain popularity and many people started selling them on the streets of London as an after tea snack by people called the “Muffin Men”.
It is thought that they originated in Europe and then they were brought over to USA were they gained a lot of popularity. In Europe blueberries were a very common ingredient used in baking so it seemed pretty obvious to use them in muffins. Why not?
National Blueberry Muffin Day is celebrated on July 11th every year by many people across the world. They are now one of the most famous muffin flavours, and they have become many people favourite variation of the muffin (they are my favourite too).
If you are wondering how to properly celebrate National Blueberry Muffin Day, here’s how!
- First, make a batch of these delicious blueberry muffins.
- Then, gobble one or two of them yourself.
- Once that has been accomplished, go share them with your family and friends.
- Ta-da! Now you know how to properly celebrate National Blueberry Muffin Day 🙂
- Measuring ingredients – It is very important to measure your ingredients precisely, so the recipe works as it is supposed to. When using measuring cups, I suggest spooning the dry ingredients into the cup, then with the back of a butter knife, smooth the top. This will make sure you have the right amount of ingredients.
- Overmixing the batter – This is a very common mistake in baking. Try your best NOT to overmix the batter because this will overwork the gluten resulting in a dense, slightly chewy muffin. It will also cause your muffin to be less fluffy and not rise as well as it should. Make sure to avoid this mistake!
- Dusting the blueberries – Make sure to not skip out this step. Dusting the blueberries in flour prevents them from sinking to the bottom of the muffin, and leaving you with a plain muffin and a soggy blueberry bottom. Trust me, I have made this mistake before.
Fun Facts:
- Blueberries used to be called “star fruits” by North American indigenous people because of the star shape that is formed at the blossom end of the berry.
- Blueberries are one of the only foods that are naturally blue in colour.
- People have been eating blueberries for over 13,000 years.
- A single blueberry bush can produce up to 6,000 blueberries each year.
- Blueberries are one of the worlds best foods for health benefits. They strengthen your heart, lower your blood pressure, help you age well, and even improve brain function making you smarter.
- Blueberries are the cousins to cranberries.
Vegan Bakery-Style Blueberry Swirl Muffins
Prep time: 20 mins Serves: 10 muffins Cook time: 20 mins
- INGREDIENTS
- 1/2 cup vegan butter (melted)
- 1 cup sugar
- 2 flax eggs (1tbsp ground flax + 2tbsp water per egg)
- 1 tbsp vanilla
- 1/3 cup vegan greek yogurt
- 1/3 cup + 4tbsp vegan milk
- 2 cups self-raising flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries + 1tbsp flour to coat
- Blueberry jam to swirl (optional)
- Demerara sugar for topping (optional)
- METHOD
- Melt your vegan butter until slightly brown and golden. Let cool until warm, but not hot.
- To a bowl whisk together the sugar and butter.
- Add the yogurt, flax eggs, vanilla and milk. Whisk again.
- Add the flour, baking soda, baking powder and salt. Whisk until few lumps remain, don’t overmix!
- To a small bowl add the blueberries and 1tbsp flour. Shake to coat and fold into the batter.
- If desired, swirl in some blueberry jam. Let the batter sit for 10-15 minutes until its volume increases.
- Scoop the batter into 10 muffin liners, fill them to the brim!
- Add a little blueberry jam to the demerara sugar and add to the tops of the muffins.
- Bake for 7 minutes on 220c/200c fan then bake for an additional 13 minutes on 180c/160c fan.
- Let cool completely in the trays and enjoy cold or still warm.
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