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    You are here: Home / Recipes / Breakfast / vegan blueberry mango muffins

    vegan blueberry mango muffins

    Sep 1, 2020 · Leave a Comment

    Whip up these Vegan Blueberry Mango Muffins for a quick and delicious breakfast! Tender, fluffy, and packed with fresh fruit.

     

    blueberry mango muffins in tin

    Happy Tuesday, friends! Last week was legit the longest week ever but I am so glad we got through it and I am now on the other side to tell you all about it. Long story short - dentist appointment, doctor's appointment, car broke down, car shop, followed by... SURPRISE! You need a whole new car! Phew. So... here we are. Time to talk about food! More specifically, these Vegan Blueberry Mango Muffins. There's nothing complicated about these, thankfully. Fresh fruit, fluffy batter, and crunchy turbinado sugar on top. Easy and delicious. After the week I've had, easy is what I want!

    vegan blueberry mango muffins in tin with glass of milk

    What do I need to make these vegan blueberry mango muffins?

    • Blueberries & mango: the stars of our muffins! Fresh fruit in these is a must for that bright and delicious flavor.
    • Vegan yogurt: or vegan sour cream works, too! This creamy substitute works to make our muffins tender and soft. 
    • Coconut sugar: I experimented a bit with some alternative sugars, and I used coconut sugar in place of brown sugar in this muffin recipe! It worked perfectly to make them sweet and added a nice toasted note as well. 
    • Flaxseed: this is my favorite egg replacer for fluffy baked goods like cake and muffins. It adds structure to help the baked good rise and hold its shape without adding too much moisture!
    • Cinnamon: this is optional but I love the extra warmth and flavor from a few shakes of cinnamon.
    • Turbinado sugar: this is lovely to sprinkle on top for a crunchy, sweet lid!
    • Vegan butter: I find that vegan butter works best in here as the source of fat since it 
    • All-purpose flour, baking powder, baking soda, and salt

    close up of blueberry mango muffin

    blueberry mango muffins in metal pan with fruits

    How do I make these blueberry mango muffins?

    1. First, cream together the coconut sugar and vegan butter together until creamy, light, and fluffy.
    2. Add in the flax egg, yogurt, and vanilla, and mix until combined.
    3. Gently fold in the flour, baking powder, baking soda, and salt until the dough starts to come together. 
    4. Finally, gently fold in the diced mango and blueberries.
    5. Divide it into your muffin tins, and sprinkle turbinado sugar on top.
    6. Bake in preheated oven until golden brown and delicious, then eat!

    blueberry mango muffin in wrapper on towel

    unwrapped vegan blueberry mango muffin

    If you're a fan of blueberry muffins, I hope you will give this mango version a try! The mango adds some extra sweetness and moisture for delicious muffins that are on a whole other level. Grab some of those golden beauties before fall is here and whip these up!

    Looking for more muffin ideas?

    • Vegan Banana Chocolate Chip Muffins
    • Vegan Peach Walnut Muffins
    • Vegan Pumpkin Muffins with Brown Sugar Streusel

    vegan blueberry mango muffins
     
    Save Print
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    Whip up these Vegan Blueberry Mango Muffins for a quick and delicious breakfast! Tender, fluffy, and packed with fresh fruit.
    Author: Valentina | The Baking Fairy
    Recipe type: Breakfast
    Serves: 8
    Ingredients
    • ½ tablespoon ground flaxseed + 1½ tablespoon water
    • 2½ tablespoon vegan butter
    • ¼ cup coconut sugar
    • ¼ cup vegan yogurt or sour cream
    • 1 teaspoon vanilla extract
    • ¾ cup all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon cinnamon
    • ⅓ cup diced fresh mango
    • ⅓ cup fresh blueberries
    • turbinado sugar, for topping
    Instructions
    1. Preheat oven to 375F, and line a muffin pan with 8 liners.
    2. In a small bowl, whisk together the flaxseed and water. Set aside.
    3. In a medium bowl, beat together the vegan butter/shortening and brown sugar until smooth. Add in the flaxseed mixture, followed by the yogurt and vanilla. Mix until combined.
    4. Add in the flour, baking powder, baking soda, cinnamon and salt. Mix a couple of times until the dough starts to come together, then add in the mango pieces and blueberries Gently mix until the dough forms.
    5. Divide the batter between the prepared liners. Sprinkle some turbinado on top if you would like. Bake for 25-30 minutes, until golden brown.
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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