Columnist Seiran Sinjari is back with a delicious baked good: Vegan Blueberry Muffins. Her biweekly recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles. Today is all about our favorite summer berry: the blueberry.
Like Something Straight From the Bakery
It’s finally time to share a sweet recipe here. It’s actually the first sweet recipe of this column! We’re making it seasonal of course, with blueberries. I love baking vegan blueberry muffins because the tartness of the blueberries is a perfect contrast when you bite into a fluffy muffin. Furthermore, the beautiful purple color of the blueberries after baking is just gorgeous.
Now to make it a little bit more fun and extra delicious, I like to fill them with a vegan cream cheese filling and top them bakery style with some crumbs. So it’s like having a muffin, cheesecake and pie at the same time!
If you can resist eating them all at once, they are the perfect gift to bring to and share with friends and family. They truly feel like something straight from the bakery. And although there are three components for these muffins, they are really easy to whip together with only a few simple ingredients! This recipe makes 6 muffins, so be sure to double the ingredients for a larger batch!
What You’ll Need
Blueberry Muffins
- all-purpose wheat flour
- sugar
- baking powder
- tsp salt
- unsweetened almond or oat milk
- vegan butter, melted
- lemon
- vanilla extract
- blueberries
Cream Cheese Filling
- vegan cream cheese, room tempered
- sugar
- cornstarch
- vanilla extract
Crumbs
- all-purpose wheat flour
- sugar
- baking powder
- ground cinnamon
- vegan butter
- vanilla extract
How to Make these Vegan Blueberry Muffins
Step one: Preheat the oven
Preheat the oven to 175 C / 350 F.
Step two: Make the muffin batter
To prepare muffin batter, mix together 150 g flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, melted butter, vanilla extract and lemon zest. Next, fold the wet mixture into the dry with a spatula without over mixing. Then toss the blueberries with 1/2 tbsp flour and carefully fold them into the batter.
Step three: Prepare the cream cheese filling
To prepare the cream cheese filling, place all ingredients in a bowl and mix with a small spatula until it’s smooth and creamy.
Step four: Prepare the crumbs
Prepare the crumbs by mixing flour, sugar, baking powder and cinnamon in a bowl. Mix vanilla extract into the butter and pour over the flour mixture. Mix gently with a fork until crumbs form. If it is too dry, add a little more melted butter.
Step five: Fill the muffin pan and bake the muffins
Line a muffin pan and add 2 tbsp of batter into each cup, then add 2-3 tsp of cream cheese filling to the center and cover with remaining muffin batter. Finish by sprinkling some crumbs all over. Next, bake on middle-rack for about 30 minutes or until just slightly browned. Allow to cool at least 10-5 minutes on a wire rack before serving.
Vegan Blueberry Cream Cheese Muffins
Ingredients
Blueberry Muffins:
- 150 g 1/2 tbsp all-purpose wheat flour
- 110 g sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 100 ml unsweetened almond or oat milk
- 50 g vegan butter - melted
- 1 small lemon or 1/2 lemon - zested
- 1/2 tsp vanilla extract
- 125 g blueberries
Cream Cheese Filling:
- 150 g vegan cream cheese - room tempered
- 3 tbsp sugar
- 1 1/2 tsp cornstarch
- 1/4 tsp vanilla extract
Crumbs:
- 60 g all-purpose wheat flour
- 3 tbsp sugar
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 2 tbsp melted butter
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 175 C / 350 F.
- To prepare muffin batter, mix together 150 g flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, melted butter, vanilla extract and lemon zest.
- Fold the wet mixture into the dry with a spatula without over mixing.
- Toss blueberries with 1/2 tbsp flour and carefully fold them into the batter.
- To prepare the cream cheese filling, place all ingredients in a bowl and mix with a small spatula until it’s smooth and creamy.
- Prepare the crumbs by mixing flour, sugar, baking powder and cinnamon in a bowl. Mix vanilla extract into the butter and pour over the flour mixture. Mix gently with a fork until crumbs form. If it is too dry, add a little more melted butter.
- Line a muffin pan and add 2 tbsp of batter into each cup, then add 2-3 tsp of cream cheese filling to the center and cover with remaining muffin batter. Finish by sprinkling some crumbs all over.
- Bake on middle-rack for about 30 minutes or until just slightly browned.
- Allow to cool at least 10-5 minutes on a wire rack before serving.
Recipe, text, and photography by Seiran Sinjari.
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These are so good!
I made these tonight, and they were so delicious! I will make a double batch next time! (I didn’t do the crumb topping, even though I love that idea. I’m just a very lazy baker.)