Description
Deliciously moist and fluffy vegan blueberry muffins topped with a sweet crumb topping. These large muffins are made with plant-based ingredients including soy milk, vegan Greek-style yogurt, and olive oil, providing a perfect treat for breakfast or snack time. Enhanced with fresh blueberries and optional blueberry preserves for extra burst of flavor, these muffins boast high tops and a tender crumb thanks to a careful resting period and baking technique.
Ingredients
Scale
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
Dry Ingredients
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Blueberries & Preserves
- 220 g fresh blueberries
- 60 g blueberry preserves/jam (optional)
Crumb Topping
- 50 g granulated sugar
- ½ vanilla pod (seeds scraped out)
- 40 g all-purpose flour
- 2 tablespoons vegan butter
Instructions
- Make vegan buttermilk: In a jug, combine the soy milk and apple cider vinegar. Set aside to curdle slightly, mimicking traditional buttermilk.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, olive oil, vegan Greek-style yogurt, and vanilla extract. Add the vegan buttermilk and whisk again until fully incorporated.
- Combine dry ingredients: Sift the flour, baking powder, baking soda, sea salt, and ground cinnamon into a separate bowl and whisk to blend evenly.
- Make the batter: Gently fold the dry ingredients into the wet ingredients using a spatula, in two additions, being careful to not overmix to keep the batter light and airy.
- Rest the batter (optional): Allow the batter to sit at room temperature for 30 minutes. This promotes higher muffin tops and improves texture.
- Prepare oven and muffin pans: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease 2 muffin trays and line them with 10 muffin liners, spacing them so that every second cavity is filled to encourage high rises.
- Mix blueberries with preserves: Toss the fresh blueberries with the blueberry preserves (if using) in a small bowl and set aside.
- Make crumb topping: Rub the vanilla seeds into the granulated sugar, then rub in the flour followed by the vegan butter until the mixture resembles coarse crumbs. Set aside.
- Fold in blueberries: Just before baking, gently fold approximately three-quarters of the blueberries into the muffin batter to distribute fruit evenly without breaking them.
- Assemble muffins: Using an ice cream scoop or large spoon, evenly distribute the batter among the prepared muffin liners, filling each to the brim. Top each muffin with the remaining blueberries and sprinkle the crumb topping generously on top.
- Bake: Place the muffins in the preheated oven and bake at fan-forced 190°C/375°F (or conventional 210°C/410°F) for 5 minutes to set the tops. Then reduce the oven temperature to fan-forced 170°C/340°F (or conventional 190°C/375°F) and continue baking for 20 more minutes until golden brown and a toothpick inserted comes out clean.
- Cool: Allow muffins to cool in the pans for 5 minutes, then carefully remove and transfer to a wire rack to cool completely for about 30 minutes before serving.
Notes
- The vegan buttermilk made from soy milk and apple cider vinegar helps activate the leavening agents and add tenderness to the batter.
- You can use any plant milk substitute if soy milk is not available, though it may slightly alter flavor and texture.
- Using olive oil adds healthy fats and moisture, but a neutral oil like canola can be substituted if preferred.
- Vegan Greek-style yogurt imparts creaminess and tang; coconut or almond based yogurts work well.
- The optional blueberry preserves enhance the blueberry flavor and help coat berries for even distribution.
- Filling every second muffin cavity and resting the batter encourages high, domed muffin tops.
- Adjust baking times slightly if using different sized muffin tins or conventional ovens without fan-forced setting.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
