Vegan Bakery-Style Blueberry Muffins Recipe

Name: Vegan Bakery-Style Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 460 grams mashed ripe bananas; 100 grams granulated sugar; 190 grams non dairy milk; 30 grams ground flaxseed; 400 grams all purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; pinch of nutmeg; pinch of salt; 1 cup fresh blueberries

Servings: persons

1
Preheat oven to 400 degrees Fahrenheit. Line a regular muffin tin with parchment liners.
2
In a large bowl, mash the bananas. Add the non dairy milk, sugar, and ground flaxseed. Mix to combine.
3
Add the flour, baking powder, cinnamon, ground nutmeg and salt into the wet mixture. Stir until nearly all combined. The flour will look like too much at first, but just keep mixing!
4
When the batter is almost mixed completely, add the blueberries in. Continue to fold as to not smush any of the blueberries and avoid over mixing.
5
Spoon the batter to fill the cups all the way to the top. Try to pack as much batter into each cup.
6
Bake at 400 degrees Fahrenheit for 15 minutes and then another 15-20 minutes at 350 degrees Fahrenheit.
7
Allow to cool in the tin until you can touch it. Then allow the muffins cool completely on a wire rack. Enjoy!

660

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 460 grams mashed ripe bananas, 100 grams granulated sugar, 190 grams non dairy milk, 30 grams ground flaxseed, and more.

Yes, Vegan Bakery-Style Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Bakery-Style Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions