Martha Stewart Vegan Blueberry Muffins

Martha Stewart Vegan Blueberry Muffins swap easy mashed banana for eggs and coconut oil for butter, so the crumb stays tender without any dairy. Almond milk and whole wheat flour round out a batch of 12 for summer breakfast or freezer meal prep.

Turbinado sugar on top gives each muffin a crackly crust, and the fresh blueberries stay whole when you fold them in last. Mix only until the flour disappears, since overworking the batter is what makes vegan muffins dense.

Martha Stewart Vegan Blueberry Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

190

kcal

Golden tops with a thin sugar crust give way to a fluffy, moist center studded with whole blueberries. No mixer, no eggs, no butter, and the crumb still holds together with a soft, almost cakey bite.

Ingredients

• 1/3 cup virgin coconut oil, melted, plus more for brushing (optional)
  

• 1 cup unbleached all-purpose flour
  

• 1 cup whole-wheat flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon kosher salt
  

• 1/2 cup granulated sugar
  

• 2 bananas, mashed (3/4 cup)
  

• 1 cup almond milk, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 cup fresh blueberries
  

• Turbinado sugar, for sprinkling
  

Directions

• Prep the tin and dry mix: Preheat oven to 425°F. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt.
• Mix the wet ingredients: In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.
• Fill and bake: Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, OXO 11-inch balloon whisk, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of coconut oil in vegan blueberry muffins?

Virgin coconut oil adds a subtle coconut aroma, but refined coconut oil works if you want a milder flavor. You can also swap in canola or grapeseed oil at the same 1/3 cup amount. The texture stays the same with any of these, though you will lose the coconut scent.

How long do vegan blueberry muffins stay fresh?

Store them in an airtight container lined with paper towels on the top and bottom, and they keep at room temperature for up to 4 days. The paper towels absorb moisture that would otherwise make the outside soggy. Skip the fridge, since refrigeration dries out muffins faster than the counter does.

Can I freeze vegan blueberry muffins for meal prep?

Wrap each cooled muffin individually in plastic wrap, then drop them into a freezer bag for up to 1 month. To thaw, leave one in the fridge overnight or microwave it for 30 seconds. They hold up well because the banana and oil keep the crumb moist even after freezing.

Why did my vegan muffins turn out flat?

The most common reason is expired baking powder: test yours by dropping a spoonful into hot water, and if it fizzes, it is still active. Overmixing is the second culprit, since working the batter past the point where flour disappears develops gluten that traps less air. The 425 degree oven temperature also matters, because it creates a fast initial rise that sets the dome before the center finishes baking.

Can I use frozen blueberries instead of fresh?

Yes, toss them in straight from the freezer without thawing, since thawed berries release juice that bleeds purple into the batter. Add about 2 extra minutes of bake time to account for the cold fruit. Coat them in a tablespoon of flour before folding in, which helps them stay suspended instead of sinking to the bottom.