Vegan Blue Blueberry Muffins

Blue blueberry muffins, a la Hannah Swensen, adapted from the Blueberry Muffin Murder by Joanne Fluke.

Recipe makes 12 muffins plus a 1/2 lb tea loaf, or 16 muffins.

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Servings: 12

Prep Time: 00:30

Cook Time: 00:40

Main Ingredients

pie filling:

1 cup blueberries (fresh or frozen)

1 tbsp cornflour

1/4 cup sugar

1/4 cup water (plus extra)

pinch salt


3/4 cup melted vegan butter

1 cup caster sugar

2 tbsp plant based yoghurt

2 tsp baking powder

1/2 tsp salt

1/2 cup blueberry pie filling

1 cup fresh blueberries

2 cups plain flour, plus 1 tbsp

1/2 cup plant based milk

crumb topping:

1/2 cup caster sugar

1/3 cup plain flour

1/4 cup vegan butter


1In a Saucepan comine pie filling ingredients. Bring to a boil and stir until thick and glossy, if thick but not glossy, add a tablespoon more of water. Takes around 5-10 minutes.

2Heat oven to 190 C and line your muffin tin.

3Mix sugar and melted butter until combined, then add yoghurt, baking powder and salt and mix well.

4Place fresh blueberries in a bag with 1 tablespoon of flour and toss well to coat.

5Add 1 cup of flour and 1/4 cup of milk to the sugar mixture and stir well, repeat.

6Add 1/2 cup of Blueberry pie filling and stir (the mixture will turn blue)

7fold in the blueberries until evenly distributed.

8Fill muffin tins 3/4 full and set aside.

9Mix flour and sugar for the crumb topping and then rub in the butter until resembles bread crumbs.

10Spoon the crumb mix onto the top of the muffin mix.

11Bake for 25-30 minutes, then allow to cool fully on a rack.

Additional Notes

If you try to eat these before they're cooled the paper will stick, allow them to cool. If making a tea loaf, that will need to cook for longer, around 45 minutes.

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