Sweets, Vegan Food

Giant Bakery-Style Blueberry Muffins (dairy-free, egg-free, vegan)

17 comments

Today we are making a homemade version of a classic: Giant Bakery-Style Blueberry Muffins. If you have made some of my other muffin recipes, you might recognize this one! Keeping the same simple 8 pantry-staple ingredients, this recipe is sooo easy and turns out amazing every time!

I’m actually writing this post from our cottage in Prince Edward Island. I decided to whip up a batch of these muffins the other day while our extended family was here visiting and they were an absolute hit (they are all not vegan but they LOVED the muffins!) so I know that you will love this one too.

If you thought you needed a special tall muffin tin to make those giant muffins they have in bakeries, don’t worry! You can actually make do with a regular muffin tin and some parchment paper!

How to Make Tall Muffin Liners out of Parchment Paper:

Basically, you just need enough space for the muffins to rise because we are filling up the cups verrrrrry full. But, by cutting a square of parchment paper and pressing it into a muffin cup, it doubles the height of the muffin cup so there is ample room for as much muffin as you want. If you’re confused on how to do this, I’ll link a how-to article here. Just make sure your squares of parchment paper are about 6 inch by 6 inch. That way you won’t have to worry about over flow :).

These muffins are also incredibly easy to make! The ingredients list is short, and only contains the absolute pantry basics that you likely have on hand anyway. So awesome! You are going to love these muffins, I guarantee it!

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Giant Bakery-Style Blueberry Muffins (dairy-free, egg-free, vegan)


  • Author: Liv B
  • Total Time: 38 minutes
  • Yield: 7 muffins

Description

Giant bakery-style vegan blueberry muffins made with simple ingredients in the comfort of your own kitchen.


Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup sugar (plus extra for sprinkling on top, if desired)
  • 1/4 tsp salt
  • 1 1/4 cups oat milk
  • 1/3 cup melted vegan butter, coconut oil or canola oil
  • 2 tsp vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above. I actually used a giant muffin tin at our cottage which made 6 (as you can see in the photo) so I didn’t need the parchment liners to help with height. However, if using a normal muffin tin, follow the steps above.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined.
  3. Add the oat milk, melted vegan butter and vanilla extract and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the blueberries and gently mix them in until just combined.
  4. Divide all of the batter evenly between the 7 muffin cups (it is a few heaping tablespoons per muffin). They will seem extremely full! That is the point :). If desired, sprinkle tops with a pinch of sugar, this helps the top be slightly crispy/crackly when baked.
  5. Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 23 minutes, until golden brown on to0p and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
  6. Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes


 

17 Comments

  1. Such a good and easy recipe! Thank you!

  2. I’ve been making these muffins pretty much weekly! They are absolutely delicious, and not too sweet to enjoy for breakfast.

  3. These are absolute heaven!! I used a regular muffin pan, 7 with the tall parchment liners and I had extra batter leftover so I just used regular muffin liners. I filled the regular muffin liners to the top and they worked brilliantly. They still domed nicely. Thanks to sugar tip of sprinkling on top, I was finally able to achieve that delightful golden crispy top!! Thanks again for another yummy recipe 🙂

  4. Made these as normal (large normal but not oversized) muffins with the sugar sprinkled on top, and they were outstanding!

  5. Anique Comeau

    Easy and delicious! I added an extra tsp of vanilla and a few extra blueberries and they are delicious little cakes!! (I used regular liners and got 8 full muffins)

  6. These are amazing! I used spelt flour because that’s all I had on hand and I needed to add roughly another half a cup of flour to get the right consistency but you can’t even tell they are spelt flour! They are fluffy and taste incredible. I also didn’t have a muffin tin so I used little ceramic bowls I had and they turned out perfect! Highly highly recommend!!

  7. I made these and the mixture was thick and not like normal batter.

  8. Hi Liv!! I’m making these muffins this weekend & was just wondering if the oat milk should be regular or unsweetened? Thank you!!

  9. Can I make these sugar free?

  10. Hi,
    Thank you so much for this easy and simple recipe! It turned out great and will be my new go to for blueberry muffins. Also, I was wondering if you could share the nutrition facts for this recipe.

  11. The most amazing muffins! I have made these so many times already and they come out amazing every time!

  12. These were delicious! I used strawberries instead of blueberries, which took a little longer to cook just because strawberries are wetter, but they were so so good!

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