• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
theveganlunchbox.co.uk
  • Home
  • Recipe Index
  • Meet Jac
  • Packing Lunch
  • Privacy
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Packing Lunch
  • Meet Jac
  • Privacy
    • Email
    • Facebook
    • Twitter
  • ×

    Home » Easy Vegan Back-to-School Lunches » Vegan Blueberry Ginger Muffins

    Vegan Blueberry Ginger Muffins

    Published: Oct 6, 2020 · Modified: May 7, 2022 by Jacqueline Meldrum · 18 Comments

     Cupcake size vegan blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.

    Vegan blueberry ginger muffins

    VEGAN BLUEBERRY GINGER MUFFINS

    I've been playing about with vegan muffins lately.

    Not those giant American muffins that use up your calorie quota for the day, but small cupcake size muffins.

    They are light and fluffy, not overly sweet and the perfect size for adding to your lunch box or for an afternoon treat without the guilt.

    Blueberries are paired with a subtle flavour of ginger to make the perfect mini muffin.

     

    overhead shot of blueberry ginger muffins and blueberries

    EASY ONE BOWL BAKE

    This is one of the easiest recipes and it's made in one bowl.

    I love making cookies and muffins in one bowl. Less washing up is always a good thing in my book.

    First you prepare the wet ingredients, then you weigh in the dry ingredient. Yep, just chuck it all in on top. 

    No faffing about!

     

    WHAT YOU NEED TO MAKE VEGAN BLUEBERRY GINGER MUFFINS

     

    • FLOUR - I use plain flour but you could use self-raising flour and skip the raising agent
    • CORNFLOUR - Also known as corn starch, helps to make the muffins even softer
    • SUGAR - I use caster sugar
    • BAKING POWDER - To help the muffins rise
    • GROUND GINGER - Just a little to add a subtle warmth that works well with the blueberries
    • SALT - Always add a little salt to your bakes to balance the flavour
    • OAT MILK - Or whatever milk you have in your fridge
    • WHITE WINE VINEGAR - Or another mild, clear vinegar 
    • BLUEBERRIES - The star of the show
     
    also try - Vegan Chocolate Pretzel Tiffin
     
     
    blueberry ginger muffins in a muffin tin

    VEGAN BUTTERMILK

    Buttermilk helps give a soft and tender crumb to bakes and cakes and it also adds to the flavour.

    You might think that vegan buttermilk isn't a thing, but it is. 

    You may not be able to buy it in the vegan chiller cabinet of your local supermarket, but it's easy to make yourself at home.

    All you need to do is add a little vinegar to plant-based milk, give it a stir, then set it aside for a few minutes.

    Voila, vegan buttercream.

     

    A close up of fresh blueberries

    FRESH BLUEBERRIES

    Blueberries are said to be a superfood. They are full of vitamins, antioxidants and fibre.

    More importantly, these little orbs of deliciousness are super tasty and a great snack to have on the go or add to lunch boxes.

    They are also great in bakes, where they explode during cooking leaving behind little pockets of fruity jam.

    So, so pretty in bakes and cakes.

    For another fruity treat try Vegan Microwave Apple Crumble for One

     

    Blueberries coated in flour in a bowl

    HOW TO STOP BLUEBERRIES SINKING IN CAKES

    Do your blueberries and other fruit sink to the bottom when you bake them in a cake or muffin?

    It happens.

    There's a super simple little trick to stop them sinking and I'm going to share it with you.

    Just toss them in a little flour.

    It give the batter something to cling to and stops them sinking.

    Simple but effective.

     

    A few blueberry muffins on a counter top

    WHY ARE VEGAN BLUEBERRY GINGER MUFFINS SO GOOD?

     

    1. They are vegan
    2. They are super easy to make
    3. They are a one-bowl bake
    4. They are quick to make
    5. They are soft and fluffy
    6. They are made with fresh fruit
    7. They aren't too sweet
    8. They are fruity with a subtle flavour of ginger
    9. They are the perfect size for a small treat
    10. They are a great addition to lunchboxes for kids and adults
     

    MORE VEGAN LUNCHBOX TREATS TO TRY

     
    A lunchbox isn't complete without a small treat to eat at lunchtime or in the afternoon when you hit that slump and need a little something to perk you up.
     
    These recipes are all vegan, easy to make and delicious!
     
    • Blueberry & Lemon Oaty Bars
    • Blueberry Lemonade Scones
    • Chocolate Orange Banana Bread
    • Jam Doughnut Muffins
    • Oreo Chocolate Tiffin
    • Raspberry & White Chocolate Cupcakes
    • Vegan Energy Balls
    • Vegan Banana Pancakes
    • Vegan Chocolate Muffins
    • Vegan Strawberry Milkshake Muffins

    also check out Kid- Friendly School Lunch Plan for Vegan Kids

     
    pin it for later
     
    Vegan Blueberry Ginger Muffins
     
     

    HOW TO MAKE VEGAN BLUEBERRY GINGER MUFFINS

     
    Scroll down for step-by-step photos and a full printable recipe. If you don't have a printer, hit print and then select save as a PDF.
    Blueberry ginger muffins - step 1 - milk, vinegar and oil

    STEP 1

     
    Preheat the oven and fill a 12 hole muffin tray with muffin or cupcake cakes.
     
    Pour milk into a mixing bowl, then add the vinegar and stir, then leave it for a few minutes.
     
    Add the oil and mix. You want to use a pale, flavorless oil. Vegetable oil is fine.
     
     
    Blueberry ginger muffins - step 2 - sugar, salt, ginger, flour and baking powder

    STEP 2

     
    Now add the sugar, salt and ground ginger.
     
    Then add in the flour and baking powder.
     
    You can sieve the flour in for extra height and lightness.
     
    Blueberry ginger muffins - step 3 - floured blueberries added to the muffin mix

    STEP 3

     
    Toss the blueberries in a little flour then add them to the cake mix.
     
    If you want less washing up, rinse them in the tub they come in, shake them off then shake in flour.
     
    The flour will stop them sinking.
     
     
    Blueberry ginger muffins - step 4 - muffin batter mixed and spooned into cupcake cases
    STEP 4
     
    Mix the muffin batter with a folding mixture. You want to mix it as little as possible until just combined. A few lumps or bits of flour in the mix are ok.
     
    DO  NOT OVER MIX!
     
    Over mixed muffin batter will produce rubbery muffins. You do not want rubbery muffins.
     
    Pour the mixture into cupcake or muffin cases. I used cupcake cases.
     
    Bake until golden and baked through. 
     
    A skewer will come out clean.
     
    vegan blueberry ginger muffins

    Vegan Blueberry Ginger Muffins

    Jacqueline Meldrum
    Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunch boxes.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Easy Vegan Cakes, Bakes & Desserts
    Cuisine American
    Servings 12
    Calories 206 kcal

    Ingredients
     
     

    • 350 ml oat milk
    • 1 tsp vinegar
    • 5 tbsp vegetable oil
    • 125 g caster sugar
    • pinch salt
    • 1 tsp ground ginger
    • 300 g plain flour
    • 1 tbsp cornflour
    • 2 tsp baking powder
    • 150 g fresh blueberries

    Instructions
     

    • Preheat your oven to 180c/160c fan/350f/gas mark 4.
    • Fill a 12 hole muffin tray with muffin or cupcake cases.
    • Pour milk into a mixing bowl, add the vinegar and stir. Leave for a few minutes.
    • Add the oil to the milk and stir.
    • Add the sugar, salt and ginger to the milk, then add the flour, cornstarch and baking powder.
    • Fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
    • Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
    • Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
    • Enjoy!

    Notes

    • Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
    • The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
    • The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.

    Nutrition

    Serving: 1gCalories: 206kcalCarbohydrates: 35gProtein: 3gFat: 6gPolyunsaturated Fat: 5gSodium: 94mgFiber: 1gSugar: 14g
    Keyword blueberry muffins, dairy-free muffins, muffins, vegan baking, vegan blueberry muffins, vegan cakes, vegan cupcakes, vegan muffins
    Tried this recipe?Let us know how it was!

    Reference: BBC Good Food - The Health Benefits of Blueberries

    « Vegan Cheese Ploughman's Sandwich
    Vegan Banana Pancakes »

    Reader Interactions

    Comments

    1. Danielle

      October 07, 2020 at 10:41 am

      Wow, these sound incredible. I have been looking for a vegan version - can't want to try this!

      Reply
    2. Beth

      October 07, 2020 at 10:41 am

      These look amazing and so delicious! I can't wait to try these! My family is going to love these!

      Reply
    3. Liz

      October 07, 2020 at 10:41 am

      Wow these are so cute and sound delish! Love the flour trick for the blueberries!

      Reply
    4. Chelsea

      October 07, 2020 at 10:41 am

      Wow, these muffins look tasty! I've never tried ginger and blueberry together but can't wait to try! Also, love oat flour for baking. Thank you for sharing!

      Reply
    5. Tisha

      October 07, 2020 at 10:41 am

      This is a such a great plant based recipe for an alternative! I love blueberry muffins I'll have to give this recipe a try!

      Reply
    6. Lisa Huff

      October 07, 2020 at 10:41 am

      Love that you add ginger! What a great combo with the blueberries!

      Reply
    7. Sue

      October 07, 2020 at 12:47 pm

      These look perfect - I need to get better about making smaller (portion control) as well as healthier (vegan)muffins. Thanks for providing this solution for me!

      Reply
    8. Jess

      October 07, 2020 at 12:47 pm

      Love the combo of ginger and blueberry!

      Reply
    9. Nart

      October 07, 2020 at 7:05 pm

      Love blueberry muffins but never had it with a ginger flavor. Will definitely have to try this recipe!

      Reply
    10. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      Oh yes do try them and the combo works really well.

      Reply
    11. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      These are perfect then. A smaller treat and less calories.

      Reply
    12. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      Oh yes it works so well together.

      Reply
    13. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      Yay! These are perfect then! Enjoy!

      Reply
    14. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      I hope you all enjoy them as much as we do.

      Reply
    15. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      Thanks and yes it really works to stop the fruit sinking.

      Reply
    16. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      ait works so well together and yes oatcflour is great for baking.

      Reply
    17. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      Oh do, they are super light and fluffy.

      Reply
    18. Jacqueline Meldrum

      October 10, 2020 at 8:44 am

      oh yes it works so well!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    JACQUELINE MELDRUM

    Welcome to The Vegan Lunchbox.

    If you need tasty lunch inspiration, you've come to the right place. Easy recipes and ideas from my Scottish kitchen. Jac x

    Read more -

    Featured Recipes

    • Dill Potato Salad
    • Vegan Pesto Cheese Swirls
    • Vegan Cheese & Red Pepper Filo Hand Pies
    • Vegan Sesame Bagel Pizza

    Copyright © 2022 theveganlunchbox.co.uk on the Foodie Pro Theme