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.
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.
One Bowl Vegan Blueberry Muffins
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. They make the perfect addition to any weekend brunch!
- 1 tablespoon ground flaxseed
- 2 tablespoons filtered water
- 3/4 cup unsweetened apple sauce
- 1/3 cup coconut sugar
- 1/4 cup plus 1 tablespoon melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 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
- Vegan powered sugar
- Filtered water
- Preheat the oven to 350F. Line a muffin pan with 10 parchment paper liners.
- In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., apple sauce, coconut sugar, coconut oil, maple syrup, and vanilla).
- Stir in the baking soda, baking powder, sea salt, almond meal, and spelt flour into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. The batter should be quite thick and fluffy. Then, carefully fold in the frozen blueberries.
- Divide the batter equally among the 10 muffin liners. (Since the batter is quite thick and fluffy, an ice cream scoop is great for this job, but you can also go the double-spoon route.)
- Bake for 24 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool completely.
For the Optional Icing
- Add a cup or two of powered sugar to a medium mixing bowl. Add a couple teaspoons of filtered water at a time and whisk. Repeat this process until the desired, drizzle-able consistency is reached.
- Drizzle the icing over the cooled muffins and let stand until the icing sets.
- Store the muffins at room temperature for up to two days, refrigerate for up to 1 week, or freeze for up to 1 month.