These Oil-Free Vegan Blueberry Muffins are tender, lightly sweet, and bursting with juicy berries, with a little pop of citrus.
Whenever I bake these, our youngest daughter, Hope, runs for the cooling rack! They’re one of those easy muffins that don’t last long around here.
Made with spelt flour, nondairy yogurt, and no added oil, these vegan blueberry muffins are lovely for breakfast, snacking, or tucking into lunchboxes.
How to Make Vegan Blueberry Muffins Without Oil
These blueberry muffins are specifically made with plant-based milk and yogurt and contain no eggs, dairy, or added oil, making them completely vegan.
Most vegan blueberry muffins are made with butter and oil. These muffins instead use a combination of non-dairy yogurt and milk, along with a touch of acid to create a vegan buttermilk that creates a beautiful texture.
Sweetener Note: Oil-free Blueberry Muffins
Many vegan baked goods are too sweet for our tastebuds. While there is some unrefined sugar in these muffins, you will find it’s much less than most recipes.
While you may be tempted to substitute date sugar for the unrefined sugar, note that this will change the bright color of these muffins.
Support the Cook, Buy the Book
This recipe comes from Dreena’s Kind Kitchen. You can find many other beautiful oil-free vegan muffins and other recipes in this book. Your support helps me to continue to bring recipes to this site.
Here are a few other recipes from this cookbook:
– Spice Cake
– Spanish Rice
– (so popular) Buddha Dressing
– Cornucopia Salad
– Easy Gravy
– Nanaimo Bars
I have posted so many recipes from this book, if you would like to explore more link here. If you already have the book – thank you – please consider offering an amazon review.
Oil-Free Vegan Blueberry Muffins
Fragrant with a pop of citrus, these tender blueberry muffins boast delicate crunchy-sweet tops.
Whenever I bake these, our youngest daughter, Hope, runs for the cooling rack!
Ingredients
- 2½ cups spelt flour or 2 1/3 cup of whole-wheat pastry flour
- ½ cup unrefined sugar plus 1–2 tablespoons for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon grated lemon or orange zest
- 1 cup plus 2 tablespoons plain or vanilla nondairy milk see note
- ½ cup plain or vanilla nondairy yogurt see note
- 1 tablespoon apple cider vinegar
- 1½ teaspoons pure vanilla extract
- 1 cup fresh or frozen blueberries tossed in 1–2 teaspoons flour (see note)
Instructions
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Preheat the oven to 350°F. Line 10–12 cups of a muffin pan with parchment liners (see note).
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In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and zest.
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In another bowl, combine about half of the milk with the yogurt, whisking to combine.
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Then, add the remaining milk, apple cider vinegar, and vanilla.
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Add the wet mixture to the dry, stirring well until just combined and then swiftly fold in the berries.
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Scoop the mixture into the prepared muffin liners (see yield note).
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Sprinkle the 1–2 tablespoons sugar over top.
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Bake for 26–28 minutes (see berry note), until a toothpick or skewer inserted in the center comes out clean.
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Remove from the oven and cool for a couple of minutes in the pan, then transfer the muffins to a rack to finish cooling.
Video
Notes
Milk/Yogurt Note: If you use vanilla milk or yogurt, the muffins will be a little sweeter, unless you can find unsweetened vanilla milk and yogurt.
Berry Note: When using frozen blueberries, the batter will take longer to set up, closer to 28 minutes, and there’s always some “bleeding” of blue into the batter. (To help minimize it, you can take the extra step of rinsing the berries until the water runs clear. Then, pat dry with towels. I’m a little too impatient when baking to take that step—but it’s a great option for aesthetics!) If using fresh berries, the muffins may be ready at 26 minutes. Finally, if you don’t want the blueberries sinking to the bottom of the muffins, add a small amount of batter to each muffin liner before mixing in the berries. Then, add the berries to the batter and proceed with filling the cups! Note that you can also use raspberries or sliced/chopped strawberries.
Muffin Yield Note: Either fill 12 muffin cups for smaller muffins, or fill just 10–11 and have larger muffins—a little more like bakery-style! Larger muffins will take longer to bake through, so check them at 27–28 minutes, again keeping in mind that muffins with fresh berries will set a little sooner.
Prefer Mini Muffins? Fill 24 cups (either nonstick or lined with parchment liners) and bake fo 17–18 minutes
