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These one bowl vegan blueberry muffins are fluffy, sweet, and bursting with juicy wild blueberries. Plus, they’re packed with fiber, protein, and healthy fats.
After some very sparse muffin recipe sharing during my first seven years of blogging, I’ve been on a muffin kick lately.
There’s been pumpkin, apple almond, cranberry orange, and carrot all within the last six months, but the collection wouldn’t be complete without a trusty blueberry muffin recipe.
These blueberry muffins are fluffy, soft, and moist (despite my general distaste for the word, sometimes there’s simply no more accurate option).
They also come together in a pinch, with a short and easy-to-find list of ingredients and just ONE bowl.
The icing on top is completely optional (and mostly for photos in this instance). For everyday muffin consumption, I find these are plenty sweet all on their own, but for a stepped-up weekend brunch, a drizzle of sweetness adds that extra something special.
These vegan blueberry muffins come together with just 15 minutes of active kitchen time and a speedy 25-minute bake.
To make them, you’ll start by preparing a flax egg. Simply whisk together a bit of ground flaxseed and a splash of filtered water in a large mixing bowl. Let the mixture rest for about five minutes, or until it thickens into a goopy, slightly gelatinous consistency.
Whisk in a bit of applesauce, coconut sugar, melted coconut oil, maple syrup, and vanilla.
Then, one at a time, whisk in baking soda, baking powder, sea salt, almond meal, and spelt flour.
Once the spelt flour has been incorporated, gently fold in a cup of frozen wild blueberries. The batter will be very thick and fluffy.
Once the batter is ready, divide it evenly between 10 muffin liners.
Since this batter is on the thicker side, I find it’s easiest to use a cookie scoop or ice cream scoop for this step, but you can also use the trusty double-spoon, scoop-n-slide method.
Bake the muffins for 24 to 28 minutes, or until a toothpick inserted into the center of one comes out clean.
Let the muffins cool in the pan for a bit and then transfer them to a wire cooling rack to cool completely.
If you opt for the optional icing, you can prepare it while the muffins cool.
Simply scoop a cup or two of vegan powdered sugar into a medium mixing bowl, add a few teaspoons of filtered water, and whisk. Repeat this process until the icing reaches desired, drizzle-worthy consistency. It should be quite thick (to ensure it sets properly) but thin enough to drizzle with a forceful flick of the wrist.
Once the muffins have cooled, drizzle them generously with the icing. Then, let them stand at room temperature until the icing sets (about 10 minutes).
Once the icing has set, enjoy!
These vegan blueberry muffins are light, fluffy, and tender. The combination of spelt flour and almond meal gives them an airy lift, and the wild blueberries offer bursts of fresh fruit in every bite.
5 from 2 votes
One Bowl Vegan Blueberry MuffinsThese one bowl vegan blueberry muffins are fluffy, sweet, and bursting with juicy wild blueberries. Plus, they’re packed with fiber, protein, and healthy fats. They make the perfect addition to any weekend brunch!
Course Breakfast, Muffins
Cuisine plant-based, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 muffins
- 2 tablespoons filtered water
- 3/4 cup unsweetened apple sauce
- 1/3 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup almond meal
- 1 1/2 cups whole spelt flour
- 1 cup frozen wild blueberries