Darcie Bakes //

Baking from scratch… because good things take time.

Vegan Blueberry Muffins.


I’m no writing expert, but even I sometimes hit a wall. I think they call that “writer’s block.” 😉 There are just times where – even if I enjoyed a recipe or felt inspired by it – I just don’t know what to say about it. That’s how I’m feeling today.

muffins_closeupblueberrymuffins_plantI got my less-than-great photos edited and uploaded. I wasn’t having a great photography day when I took pictures of these muffins a few weeks ago. Then I waited about a week to actually begin writing after the photos had been uploaded. {In fact, I’m a bit embarrassed to even post them. But I decided to just roll with it, because I think this muffin recipe is an interesting one.}

Actually, one of my favorite parts of baking and food blogging involves simply experimenting with various recipes. I even get sick of making certain things over and over again [I kind of hate routines, which makes adult life interesting]. It just gets super boring to me. I’m not vegan, as I think most of you are aware. However, I did decide to make these vegan muffins, just for kicks. I was seriously worried that they wouldn’t turn out, because the batter was slightly off. I may have done something wrong; who knows. I’m pretty sure I was in a daze when I made these muffins, because I forgot to even write down any notes based on my experience with making them.


I even fretted when I put them in the oven, unsure as to whether or not they’d turn out. But lo and behold, the baking gods smiled upon me, and they turned out great! You wouldn’t even necessarily know that they’re vegan. The texture of the muffins is actually quite nice – they’re your typical, soft muffin texture.


Plus, I think it goes without saying that blueberries and muffin batter were simply meant to be. If you’re feeling adventurous and vegan [or you are actually, you know, vegan], then try these muffins out. They might come in at a close second to my favorite [very non-vegan, butter y’all] blueberry muffin recipe [which I need to post soon!]. 😉

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Vegan Blueberry Muffins.
10-12 regular sized muffins.

– ¾ cup all-purpose flour
– ¾ cup white whole wheat flour {Note: You could also just use all AP flour for this.}
– ¼ cup light brown sugar
– ½ cup granulated sugar
– ½ tsp. salt
– 2 tsp. baking powder
– ⅓ cup vegetable oil
– 1 large banana, mashed [about ½ cup]
– ⅓ cup non-dairy milk [I used almond milk, and I actually needed more like 1/2 to 3/4 cup of milk. If the batter seems too dry or extremely thick, feel free to add a bit more liquid to thin it out to a better consistency.]
– 1 cup fresh blueberries [I used frozen; if you use frozen berries, do not thaw them prior to throwing them into the batter.]

1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with 10-12 liners, and set aside.
2. Combine the flours, sugars, salt, and baking powder. Add in your milk of choice, bananas, and oil. Stir until just moistened. {Note: As aforementioned, I ended up needing WAY more liquid in my batter than the recipe called for… Just use your best judgment. Now, muffin batter is supposed to be a bit more thick and lumpy, but if something seems way off, add a bit more liquid.}
3. Gently fold in your blueberries, and fill the muffin cups about 3/4ths of the way full. Bake for 20-25 minutes, or until a toothpick in the middle comes out clean (or with a few moist crumbs).
4. Allow to cool on a cooling rack for 10 minutes in the pan, then remove muffins from pan to cool completely. Store muffins in an airtight container at room temperature for a few days.

– Recipe from Bakerita.

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