Hey there, fellow baking enthusiasts! So, I've been on a bit of a muffin kick lately and let me tell you, these vegan blueberry muffins are a game-changer. They're incredibly moist, bursting with juicy blueberries, and have this amazing cream cheese swirl that elevates them to another level. Trust me, it's a flavor bomb!

I developed this recipe after my friend, Sarah, asked for a vegan option that wasn't dry and crumbly, you know, the kind that leaves you craving something more substantial, or let’s say, not just a crumbly mess. I wanted to create something special, so I added the cream cheese swirl to add a touch of richness and tang. It’s a match made in blueberry heaven, really! This recipe is perfect for brunch, a casual afternoon snack, or even a delightful dessert – It works all the time!

Vegan Blueberry Muffins with Vegan Cream Cheese Swirl

Name: Vegan-Blueberry-Muffins-with-Vegan-Cream-Cheese-Swirl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Cuisine: Plant-Based
Ingredients: 2 cups All-purpose flour; 1 ½ cups Sugar; 2 teaspoons Baking powder; 1 teaspoon Baking soda; ½ teaspoon Salt; 1 cup Plant-based milk; ⅓ cup Vegetable oil; 2 tablespoons Apple cider vinegar; 1 teaspoon Vanilla extract; 2 cups Blueberries; ½ cup Vegan cream cheese; 2 tablespoons Powdered sugar

These vegan blueberry muffins are unbelievably moist and delicious, featuring a delightful vegan cream cheese swirl. Get ready for a flavor explosion in every bite!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. This step is crucial for easy removal later!
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure to break up any lumps. A bit of a workout for your arm!
In a separate bowl, whisk together 1 cup of plant-based milk (I like almond!), ⅓ cup of vegetable oil (or applesauce – see FAQ!), 2 tablespoons of apple cider vinegar (it helps the muffins rise!), and 1 teaspoon of vanilla extract. Don't forget the vanilla; it adds a lovely touch!
Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough muffins, which is a total bummer.
Add 2 cups of fresh or frozen blueberries to the batter and gently fold them in. If using frozen, don’t worry about thawing them first.
For the cream cheese swirl: In a small bowl, combine ½ cup of vegan cream cheese (Tofutti is my personal fave!), 2 tablespoons of plant-based milk, and 2 tablespoons of powdered sugar. Mix until smooth and creamy. If you’re looking for more of a tang, add a pinch of lemon juice!
Fill each muffin cup about ¾ full with the blueberry batter. Then, using a teaspoon or a small knife, dollop a spoonful of the cream cheese mixture on top of each muffin. Gently swirl it into the batter using a toothpick or knife. Don’t over-swirl—a little marbling is all you need!
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, ovens can vary!
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
Once cool, enjoy your delicious vegan blueberry muffins! They're amazing warm or cold; I won't judge you either way…

📝 Notes

For extra blueberry flavor, add a teaspoon of blueberry extract.
Feel free to experiment with other types of berries like raspberries or blackberries.
Make sure your baking powder and baking soda are not expired for best results!