1 Bowl Vegan Blueberry Muffins Recipe

These 1 Bowl Vegan Blueberry Muffins are quick, easy, and delicious, making them the perfect breakfast or snack. With just one bowl and simple ingredients, you’ll have fresh, fluffy muffins that are plant-based and packed with sweet, juicy blueberries. The best part? No fancy equipment needed!

1 Bowl Vegan Blueberry Muffins Recipe

Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes

Ingredients:

1 1/2 cups all-purpose flour (or whole wheat flour for a heartier muffin)
3/4 cup granulated sugar (or coconut sugar for a more natural sweetener)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsweetened almond milk (or any plant-based milk)
1/3 cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar (helps activate the baking powder for fluffiness)
1 cup fresh or frozen blueberries (do not thaw if using frozen)
1/4 cup oats (optional, for topping)

Instructions:

1. Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease it lightly with oil.

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).

3. Add Wet Ingredients:

To the dry ingredients, add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until the ingredients are just combined. Be careful not to overmix, as this can make the muffins dense.

4. Fold in Blueberries:

Gently fold in the blueberries, being careful not to crush them (if you want to prevent them from bleeding into the batter, you can toss them lightly in flour before folding them in).

5. Fill Muffin Tin:

Spoon the batter into the muffin tin, filling each cup about 3/4 of the way full. If you’d like to add a bit of extra texture, sprinkle a small amount of oats on top of each muffin.

6. Bake:

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the tops start to brown too quickly, you can cover the muffins with aluminum foil for the last few minutes of baking.

7. Cool and Serve:

Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for the Best Vegan Blueberry Muffins:

Frozen Blueberries: If using frozen blueberries, don’t thaw them. This prevents the batter from turning purple and keeps the blueberries intact in the muffins.
Flour Alternatives: You can substitute gluten-free flour to make these muffins gluten-free, but make sure it’s a 1:1 blend that’s suitable for baking.
Sweetness: Adjust the sweetness based on your preferences. You can reduce the sugar slightly if you prefer a less sweet muffin or add a bit more for a sweeter treat.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Simply reheat in the microwave or oven.

Why You’ll Love These Muffins:

One Bowl: Minimal clean-up with this one-bowl recipe—perfect for busy mornings or a quick bake.
Fluffy and Moist: These muffins are perfectly tender and moist, thanks to the combination of apple cider vinegar and plant-based milk.
Naturally Vegan: No eggs or dairy required—these muffins are completely vegan but just as delicious as traditional ones.
Versatile: Add nuts, seeds, or even a sprinkle of coconut to make them your own.

Enjoy these 1 Bowl Vegan Blueberry Muffins as a perfect snack, breakfast on the go, or a sweet treat for any occasion!