Vegan Blueberry Muffins from the new cookbook, Fuss-Free Vegan by Sam Turnbull. These muffins are light, soft, fluffy, and bursting with blueberries just like you would expect from a bakery, but easily made in the comfort of your own kitchen.
If it seems like this has been the month of cookbook reviews, it’s because it has. First we had Awesome Vegan Soups by Vanessa Croessmann, then Vegan Burgers and Burritos by Sophia DeSantis, and most recently, Vegan Weight Loss Manifesto by Zuzana Fajkusova and Nikki Lefler.
They are all so different and so amazing. Today, I’m bringing you yet another book you’re going to love ~ Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized, from Sam Turnbull.
Keep reading for the full review of the cookbook and Sam’s recipe for crazy good Vegan Blueberry Muffins.
Vegan Eating is Trending
I recently shared a video from LIVEKINDLY on my facebook page stating that Vegan Eating is set to be 2018’s Mega Trend.
I really hate the word “trend” here, but it’s pretty darn cool that plant based cooking/eating is become more mainstream. Taking one look at the cookbook section of any bookstore proves that people are seeking out ways to incorporate more vegan meals into their everyday routine.
It Doesn’t Taste Like Chicken
All those favorite meals that you grew up with and want to eat, but maybe didn’t think you could following a vegan diet. Well, friends, you can! And Sam will show you how easy it is to do so, starting with these ah-mazing vegan Blueberry Muffins.
Let’s Take a Look Inside
Fuss-Free Vegan is made of up 7 chapters. Here is a just a sampling of what you’ll find in each.
Morning Munchies: Overnight Cinnamon Bun French Toast Bake; Better-Than-Bakery Cheddar & Chive Scones; Sensational Smoky Tofu & Avocado Benedict; Super-Simple Chocolate Chip Granola Bars
Get The Party Started: Pizza Dough Pretzel Bites; Crowd-Pleasing Jalapeño Cheese Ball; The Ultimate 8-Layer Dip
Soups & Salads: Dude-Approved BBQ Chickpea Salad; Creamy Dreamy Coleslaw; Absurdly Cheesy Broccoli Soup
Burgers & Sandwiches: Boss BBQ Veggie Burger; The Art of the Perfect Vegan Grilled Cheese Sandwich; Stay-Home Philly Cheese Mushroom Sandwich
Feast Your Eyes & Belly: Lighter (& Better that Way) Cauliflower Fettuccini Alfredo; Better than Take-Out Veggie Pad Thai; Lasagna Fit for a King (or a Queen); Smoky Sun-Dried Tomato Pizza
Sweet Tooth: 24 Karat Cake; Créme Brulée (Yes, Really); Ah-maz-ing Peanut Butter Cookies
Vegan Staples: Nacho Cheese Love; Ricotta I Like a Lot-a; My Nana’s Perfect Pie Crust
What This Book Is and Is Not
This book is not refined flour free, refined sugar free, oil free, or gluten free. If you are on a strict whole foods plant based no oil diet, this is probably not the book for you.
That being said, there definitely are some healthy recipes that are already oil free/gluten free, or could easily be made oil free/ gluten free.
These recipes will absolutely remind you of the non-vegan version of themselves. Like these Vegan Blueberry Muffins for instance – totally legit and just as soft, fluffy, and as utterly delicious as any blueberry muffin you’ve ever had.
Vegan Blueberry Muffins
I hope you love these vegan Blueberry Bliss Muffins from the new cookbook, Fuss-Free Vegan, as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
And don’t forget to order your copy of Fuss-Free Vegan here.
As soon as the weather starts moving from summer to crips fall, I start baking. It's almost an instinct, like hibernation, except for me it's more like carbernation. These blueberry muffins always hit the spot. While fresh blueberries are fab for these, they can be made with frozen ones, so you have the perfect baked good any time of year.
*Reprinted with permission from Fuss-Free Vegan by Sam Turnbull, Appetite by Random House, 2017.
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup non-dairy milk (such as soy or almond)
- ½ cup light oil (such as canola or vegetable oil)
- 1 Tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
In a large bowl, whisk together all of the dry ingredients. Set aside.
In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.
~Notes from Veggie Inspired: I used white whole wheat flour instead of all-purpose. I used melted coconut oil instead of canola or vegetable oil.
More Delicious Vegan Comfort Foods to Love: