Vegan Blueberry Muffins – Bakery Style

These really are the best blueberry muffins! That’s a bold claim, but I think they earn the title.

That’s because I am ultra picky when it comes to blueberry muffins. Yes, I love the ones from the bakery… but sometimes I find their blueberry muffins have too much of this, or too little of that.

Yeah, I am the Goldilocks of the muffin world. haha

This recipe may look a little fussy, but the instructions do make a difference. If you want a tender crumb like this, it’s the additional steps that do it.

I’ve made them numerous times, with a little tweak here and there, until I found the perfect combination.

Butter gives it a flavor that oil can’t. Creaming the butter gives it that light, fluffy crumb.

A little oil keeps the blueberry muffins from drying out. A mix of sour cream and milk does the same.

It also basically turns it into buttermilk, and that slight tanginess is a lovely complement to the sweetness.

The amount of blueberries you use will alter the texture and shape of the muffins, as well as the moistness content.

I love blueberries, but I don’t add as much as many other recipes. Too much and you’re basically eating a cobbler.

This is the right balance for me, but please feel free to add more if you like.

You can use granulated sugar or turbinado for the topping. The former will spread the top out more, so you’ll have a slightly crisp crust as you bite into the muffin.

I used granulated in the muffins above. Turbinado sugar won’t spread the tops out as much, but will have more of a crunch.

You can also use half-half, which is what I did in the muffins below.

Love fruit muffins? You should try these Chai Spiced Apple Muffins

If you’d rather a more straightforward recipe, you can use all oat milk (or any plant based milk) or all sour cream.

You can use all butter or all oil. These blueberry muffins are pretty forgiving with different variations.

I suggest making them as written the first time, and change it up the next. See what method you prefer.

Speaking of variations. You can use whatever ingredients you have on hand.

I’ve tried lots of different brands, and these happen to be the ones I love the most. (This isn’t an ad. lol)

Note: I find that oat milk works best in most baked goods. It has a neutral flavor, and the texture it lends to baked good is excellent.

Oat Milk: Chobani Oat Plain Extra Creamy

Vegan Butter: Miyoko’s Creamery European Style Cultured Vegan Butter

Egg Replacement: JUST Egg

Sour Cream Substitute: Follow Your Heart Dairy Free Sour Cream

This post has links to other egg and butter replacements: HERE And HERE you can see how fluffy and light aquafaba makes baked goods.

See this post for vegan substitutes for dairy & eggs

I hope you enjoy these blueberry muffins, and if you’re looking for more muffin recipes- these Nutella Banana Muffins are so decadent and yummy! If you make either recipe, please tag me. Bon Appétit!

Note: the photo right above was taken 2 days after I made the muffins. As you can see, it’s still tender and luscious- no drying out with these babies.

Vegan Blueberry Muffins- Bakery Style

Print Recipe

Serves: 6 Cooking Time: 45 minutes

Ingredients

3 tablespoons oat milk
2 tablespoons vegan sour cream
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
3 tablespoons vegan butter, cut up
1 1/2 tablespoons neutral flavored oil
1/4 cup JUST Egg or aquafaba, at room temperature
1 teaspoon pure vanilla paste or extract
3/4 to 1 cup fresh blueberries (at room temperature and berries aren't wet)
2-3 tablespoons turbinado sugar, optional

Instructions

Whisk the milk and sour cream together in a small bowl or cup. Once the mixture comes to room temperature, start making the batter.

In a medium bowl, whisk the flour, baking powder, and salt; set aside.

Place 1/4 cup of the biggest blueberries in a small bowl; set aside. Add the remaining blueberries to a small sieve and sprinkle some cornstarch or flour overtop. Gently shake to coat; set aside.

Add the sugar and butter to a large mixing bowl. Press the butter into the sugar with a spatula, to keep the sugar from flying outside the bowl. Cream on medium high speed until light and fluffy, about 2 to 3 minutes.

Add the "egg" and beat until volume almost doubles, about 2 minutes longer. Crush 1/4 cup of the larger blueberries with your fingers. Add to batter, along with oil and 1/3 of the flour mixture,; stir until almost combined.

Add vanilla to the milk, then stir half of the milk mixture into the batter until almost mixed. Stir in 1/2 of the remaining flour mixture, and repeat with the rest of the milk and then the flour. Fold in the remaining blueberries.

Cover the bowl and refrigerate for 15 minutes. Keep in the fridge and preheat oven to 425°F.

Once the oven is ready, coat muffin cups with non-stick cooking spray. Remove the batter from the fridge. Using a large scoop, distribute the batter evenly between the muffin cups. Sprinkle turbinado sugar overtop each if you like.

Bake for 7 minutes and then lower the temperature to 350°F. Bake for 19-20 minutes, or until the muffins are golden brown, and a toothpick inserted into the center comes out with a few crumbs attached. Turn off oven, open the door, and leave the muffins in the oven for 2 minutes longer.

Remove the pan to a cooling rack. Gently push back any leaked blueberry juice, so it doesn't stick to the pan as it cools. I also wipe any excess baking spray off the top of the pan.

Cool in pan for 20 minutes. Gently run the spatula under the edges of the muffins, being careful not to cut into them, which will cut the tops off. Loosen and lift the muffins out. Place on a rack to finish cooling completely. Store at room temperature, covered, for 3 days, or in the fridge for a week.

Notes

See post above for the ingredients I used in these muffins. This isn't an ad, and I haven't been paid for promoting them. I just love them, and use them in most of my baking and cooking.