Bakery Style Blueberry Orange Muffins with Citrus Date Butter (Vegan) (Edit recipe)

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Check out the high domes on these delicious eggless, dairy-free, bakery style muffins! So fluffy, moist and tender with the best texture, you’d never guess they’re vegan. Kissed with fresh-squeezed orange juice and orange zest, plus loaded with fresh blueberries, they taste perfect; with or without the citrus date butter.

15 minutes to 20 minutes

25 minutes to 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	14 g
Carbohydrates:	38 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	450 mg
Fiber:	3 g
Sugars:	9 g
Calculated per serving.

Serves: 12

Ingredients

2.25 cups Unsweetened Vanilla Almond Milk, Divided Use (To make nut-free, substitute your choice of milk)
1 Tbsp Apple Cider Vinegar
10 Tbsp Plant Based Butter, Melted
2 tsp Pure Vanilla Extract
3 cups All Purpose Flour
0.75 cup Date Sugar, I used D’Vash Organics
1 Tbsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
2 Tbsp Orange Juice, From navel orange
1 Tbsp Orange Zest, Freshly grated
1.75 cups Blueberries, Fresh; divided use
6 Tbsp Plant Based Butter, Softened
1 tsp Orange Zest, Freshly grated
0.125 tsp Pure Vanilla Extract
1 pinch Salt
1 tsp Medjool Date Syrup, I used D’Vash Organics Date Syrup

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°. Lightly spray 12 cup, nonstick muffin pan with nonstick spray. Line with paper liners.
Stir to combine 1 1/4 cups almond milk and vinegar in small bowl; let sit 10 minutes.
In large bowl, stir to combine melted butter, almond milk mixture & vanilla.
In medium bowl, whisk to combine flour, date sugar, baking powder, baking soda & salt.
Add dry mixture to bowl with wet mixture; stir to partly combine. Add remaining 1 cup almond milk and orange juice; stir until just combined. Add orange zest; quickly stir to combine.
Gently fold in 1 1/2 cups fresh blueberries. Spoon batter into prepared muffin cups, slightly over-filling each one. Use remaining 1/4 cup fresh blueberries to dot tops with 2-3 blueberries.
Bake on middle rack of oven for 7 minutes at 400° then reduce temperature to 350° and continue baking for additional 16-22 minutes, or until muffins have a high dome and a toothpick inserted in the center comes out clean. Cool 20+ minutes before removing muffins to wire rack to continue cooling.
To make citrus date butter, combine butter, orange zest, vanilla, salt & date syrup in a small bowl. Spread on muffins before serving. Makes 12 muffins.

Notes

Make sure oven is fully preheated to 400 degrees before baking muffins. Baking at this higher temperature for the first 7 minutes helps to achieve the higher domes. Store leftover muffins in an airtight container at room temperature for up to 2 days, then store an additional 1-2 days in the refrigerator. To make nut-free, substitute your choice of plant-based milk.