These vegan blueberry orange muffins are soft, bright, and full of juicy berries in every bite. The hint of citrus and lightly crisp topping make them just right for a relaxed breakfast or something to go with your afternoon coffee.
Blueberries are one of my favorite ingredients to bake with, and over time this blog has grown into a cozy collection of blueberry recipes. If you have already tried my vegan blueberry muffins, or baked the orange blueberry bread and eggless blueberry scones, you know how often they show up in my kitchen.
This recipe is inspired by one I found on the Taste of Home website, with a few simple tweaks to make it fully vegan. I replaced the eggs with flax eggs and applesauce, reduced the oil, and used whole wheat flour for a slightly heartier texture.y family and among friends but also in the blog.
The muffins turn out soft, lightly sweet, and packed with juicy blueberries, perfect for breakfast or a quick snack.
More Blueberry Recipes You'll Love
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Recipe
Vegan Blueberry Orange Muffins
Ingredients
PART 1:
- 1 cup quick cooking oats
- 1 cup orange juice I used freshly squeezed
- 1 teaspoon orange zest
PART 2:
- ¾ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 flax eggs
- 1 cup granulated sugar
PART 3:
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
ADD ONS:
- 2 cups blueberries
TOPPING:
- ½ cup chopped walnuts
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400F/200C. Line two 12-cup muffin pans with paper liners and lightly grease them with non-stick cooking spray.
- In a small bowl, mix together the topping ingredients and set aside.
- In a large bowl, mix the 3 ingredients listed in Part 1.
- Add oil, applesauce, flax eggs, and sugar mentioned in Part 2, and beat well with a handheld blender.
- Place a sieve over the bowl and sift together the dry ingredients in Part 3.
- Mix the dry and wet ingredients with a wooden spoon. Do not overmix.
- Lightly flour the blueberries, stir them into the muffin batter, and gently mix.
- Scoop out ⅓rd cup of batter for each muffin and fill the muffin tin. I was able to fill 18 muffin holes as against the 2 dozen mentioned in the original recipe.
- Sprinkle the topping mixture on top of the muffins and put the muffin tins into the oven.
- Bake at 400F/200C for 5 minutes and then reduce the temperature to 375F/190C and bake for another 13-15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Once baked, remove the muffin pans from the oven and place them on cooling racks for a couple of minutes. Later take the muffins out of the pan and place them on the cooling racks to cool completely.
My Notes
- The blueberries I used were quite big, and the 2 cups I used looked like a lot in the batter. So I resisted my urge to use the 3-4 cups mentioned in the original recipe, especially since my youngest son doesn't like too many blueberries in a muffin.
- I had a slight thought to increase the quantity of sugar, but I stuck with the 1 cup, and it was just the right amount of sweetness for our family.
Taste & Texture
- One bite of the muffin and you get to enjoy the crunchiness of the walnuts, sugar topping, the chewy texture from the oats and whole wheat flour, the bursting juicy blueberries, and the sweetness is just right from the perfect quantity of sugar, and the muffin is not dense too.
- And, of course, the flavor of orange from the orange juice and zest was an added bonus.
- All in all, it was one perfect bite and a perfect eggless muffin. My family and friends loved it.
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