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Vegan Blueberry Ginger Muffins

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 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
 
 
 
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!
 

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.
 

📖 Recipe

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 Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Easy Vegan Cakes, Bakes & Desserts
Cuisine American
Servings 12
Calories 206 kcal

Ingredients
 
 

  • 350 ml oat milk
  • 1 teaspoon vinegar
  • 5 tablespoon vegetable oil
  • 125 g caster sugar
  • pinch salt
  • 1 teaspoon ground ginger
  • 300 g plain flour
  • 1 tablespoon cornflour
  • 2 teaspoon 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

More Easy Back-to-School Recipes Kids Will Love

Comments

  1. Danielle says

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

    Reply

  2. Beth says

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

    Reply

  3. Liz says

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

    Reply

  4. Chelsea says

    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 says

    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 says

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

    Reply

  7. Sue says

    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 says

    Love the combo of ginger and blueberry!

    Reply

  9. Nart says

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

    Reply

  10. Jacqueline Meldrum says

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

    Reply

  11. Jacqueline Meldrum says

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

    Reply

    • Iris says

      CAN USE FROZEN BLUEBERRIES

      Reply

      • Jacqueline Meldrum says

        Yes definitely and no need to defrost them.

        Reply

  12. Jacqueline Meldrum says

    Oh yes it works so well together.

    Reply

  13. Jacqueline Meldrum says

    Yay! These are perfect then! Enjoy!

    Reply

  14. Jacqueline Meldrum says

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

    Reply

  15. Jacqueline Meldrum says

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

    Reply

  16. Jacqueline Meldrum says

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

    Reply

  17. Jacqueline Meldrum says

    Oh do, they are super light and fluffy.

    Reply

  18. Jacqueline Meldrum says

    oh yes it works so well!

    Reply

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