Vegan Blueberry English Muffins

Soft, fluffy, and bursting with juicy blueberries, these Vegan Blueberry English Muffins are a delightful twist on a breakfast classic. Perfectly golden and lightly dusted with cornmeal for that signature texture, this homemade recipe combines pantry staples like all-purpose flour and cane sugar with the rich plant-based goodness of almond milk and coconut oil. The dough is gently folded with fresh blueberries, creating pockets of sweet, fruity flavor in every bite. With a simple griddle cook technique, these muffins are easy to make, yet taste as impressive as a bakery treat. Enjoy them toasted and spread with vegan butter or your favorite jam for a plant-based breakfast or snack you'll want to savor again and again.

Nutriscore Rating: 66/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 8

Ingredients

• 3 cups all-purpose flour
• 2.25 teaspoons instant dry yeast
• 1 teaspoon salt
• 2 tablespoons cane sugar
• 1 cup unsweetened almond milk
• 0.5 cup water
• 2 tablespoons coconut oil
• 1 cup fresh blueberries
• 0.25 cup cornmeal

Directions

Step 1

In a large mixing bowl, combine 2 cups of the all-purpose flour, yeast, salt, and sugar. Mix well.

Step 2

In a small saucepan, warm the almond milk, water, and coconut oil over low heat until the mixture is lukewarm, about 110°F (43°C).

Step 3

Stir the warm liquid into the dry ingredients until a sticky dough forms.

Step 4

Gradually add the remaining 1 cup of flour, mixing until the dough is smooth and no longer sticky.

Step 5

Gently fold in the fresh blueberries, being careful not to crush them.

Step 6

Cover the dough with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.

Step 7

Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a 1/2 inch thick sheet.

Step 8

Using a round cutter or a glass, cut the dough into 4-inch circles.

Step 9

Sprinkle a baking sheet generously with cornmeal and place the muffin rounds on it, coating both sides lightly with cornmeal.

Step 10

Cover the muffins again with a towel and let them rise for another 20 minutes.

Step 11

Preheat a griddle or a large skillet over medium-low heat.

Step 12

Cook the muffins for 7-8 minutes on each side, or until golden brown and cooked through. Reduce heat if muffins brown too quickly.

Step 13

Once cooked, split the muffins in half with a fork and toast as desired before serving.

Nutrition Facts

Serving size	(988.0g)

Amount per serving	% Daily Value*
Calories	1989.1

Total Fat 37.2g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 2524.3mg	0%
Total Carbohydrate 365.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 41.3g
Protein 45.5g	0%

Vitamin D 87.8IU	0%
Calcium 490.3mg	0%
Iron 19.5mg	0%
Potassium 731.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.9%

Protein: 9.2%

Carbs: 73.9%