Whip up these Vegan Blueberry Mango Muffins for a quick and delicious breakfast! Tender, fluffy, and packed with fresh fruit.
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!
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
How do I make these blueberry mango muffins?
- First, cream together the coconut sugar and vegan butter together until creamy, light, and fluffy.
- Add in the flax egg, yogurt, and vanilla, and mix until combined.
- Gently fold in the flour, baking powder, baking soda, and salt until the dough starts to come together.
- Finally, gently fold in the diced mango and blueberries.
- Divide it into your muffin tins, and sprinkle turbinado sugar on top.
- Bake in preheated oven until golden brown and delicious, then eat!
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
- 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
- Preheat oven to 375F, and line a muffin pan with 8 liners.
- In a small bowl, whisk together the flaxseed and water. Set aside.
- 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.
- 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.
- Divide the batter between the prepared liners. Sprinkle some turbinado on top if you would like. Bake for 25-30 minutes, until golden brown.
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