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Drop everything you are doing and get your booty into the kitchen — these fluffy, moist and super easy-to-make Blueberry Muffins have arrived and you are not going to want to miss out on them!
These muffins truly live up to the name fuss-free. I had almost all of the ingredients on hand and had them done in less than 30 minutes with minimal clean-up! These muffins pair perfectly with your morning coffee as they are nice and sweet and also make the perfect afternoon pick me up! 
This recipe is from Sam Turnbull’s brand new vegan cookbook Fuss-Free Vegan. She created it with the intention of it being the ultimate guide to easy vegan cooking, perfect for new vegans, long-time vegans, or even just anyone wanting to dabble in a bit more veggies!
When new to veganism and cooking in general, we know that it can be tricky and daunting. But fear not! There are so many amazing easy vegan recipes and resources available nowadays, with this book being one of them, and you can definitely learn how to cook (and kick ass at it) once you get in the groove of things.
What we love about this book is that it does not require the use of any weird, expensive, and hard to find ingredients, but rather focuses on utilizing simple, practical and affordable ingredients. And don’t get me wrong, just because the ingredients are simple does not mean that the recipes are boring or limited. In this book you will find some food porn, I guarantee. Fuss-Free Vegan has 101 vegan recipes including pancakes, burgers, pizza, burritos, pasta, cakes, cookies and more! PLUS it is filled with beautiful photography and food styling because we do eat with our eyes first!
We partnered up with Sam and Random House to give 1 winner the chance to win a brand new copy of Fuss-Free Vegan!
All that you have to do to enter is leave a comment down below as to why you are excited about this cookbook and bonus points for showing Sam some love on her blog!We will also give you an additional entry for every comment left on another blog post — every comment that is left from now until 3/5 will be considered as an entry!
GIVEAWAY CLOSED! Congrats to Stephie!
Check out Sam!
Blog | Cookbook | Instagram
PS: If blueberries aren’t in season, not a problem at all! Frozen blueberries work great and in fact, they are what we used in our muffins. You can opt to throw in some chopped nuts of your choice to add an extra element to this recipe, walnuts are our favorite addition! 
Plus be sure to tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this recipe, we love to see your photos!
Vegan Blueberry Bliss Muffins
- Total Time: 25-32 minutes
- Yield: 8-9 large bakery-style muffins or 12 small muffins 1x
Description
Sam’s Blueberry Bliss Muffins are fluffy, moist and super easy-to-make–you are not going to want to miss out on them! These muffins are fuss-free as they require ingredients you probably have on hand and will be ready in 30 minutes or less with minimal clean-up!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup non-dairy milk (such as soy or almond)
- ½ cup light oil (such as canola or vegetable oil)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- 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 Set aside.
- In a medium bowl, whisk together all of the wet ingredients except for the 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
- Nutrition facts are taken for 12 small muffins.
- Prep Time: 10 minutes
- Cook Time: 15-22 minutes
Nutrition facts label provided by Nutri Fox.
Want more muffin recipes? Click on the images below!
This recipe was excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
The muffins look delicious! I’m very interested to see the recipes in the cookbook as I’ve seen her youtube channel and she is entertaining.
I am transitioning to vegan currently and am on month two of being vegan! I am loving it so far, and am eager to find some new recipes to make and especially some delicious comfort food 🙂 this book would be such a great tool for me to use and I’d appreciate it so much!
That is awesome, congrats!!
would love to win a book of fuss free recipes! It can be overwhelming trying to figure out what to bring for dinner since I work nights! This would help. Thanks for the opportunity to win her book!
These look fabulous! Proper excited for this cook book – I’m currently trying to balance graduating and working a job and it’s often difficult for me to find time to look after myself and feed myself. This is exactly the kind of thing I need – vegan, quick, easy and recipes based on staple ingredients!
I’m SO excited about Sam’s cookbook because it’s another way to spread activism from my own kitchen. As a student, being able to show the (delicious) pros of going vegan through practical affordable, tasty meals that I can actually source at my local supermarket is amazing!
Sam’s blog energy is also really honest and soulful. You can feel the experience and passion, so to be able to put that love into the food also is just beautiful!
It’s so cool that you are spreading veganism through your food at school, so inspiring!
I love love love this! Congratulations on your book. I love to cook and bake vegan and gluten free. I love being able to recreate something that is tasty, good, and align with how I eat. Thank you for making this world a better place!! I can always use new inspiration but also send blessings to the person who does deserve to win!
Aww thank you so much Stephie! Best of luck 🙂
Hi Stephie!! Congrats, you are the winner of our cookbook giveaway 🙂 We will send you an email now xo
I made this recipe today!! It was amazing. Unfortunately I did not have any blueberries so I used frozen raspberries instead and they were wonderful! I would love to have this cool book because if the recipes inside are anything like the muffin recipe, I will be HOOKED!
Raspberries sound wonderful in this! 🙂
As someone who is just now learning to embrace 100% vegan cooking, I look forward to this book to help me find new recipes I might like! Plus those muffins look delicious!
I ant wait to try this recipe! IT seems so simple and was easy it’s all ingredients I already have on hand!
Oh my God! Those look so amazing. Looks like I will be having those this week!
I love how simple these are and they re delicious!
I would really like to win the book. 🙂
I’m excited because I have made a few recipes of hers from Pinterest and they are AMAZING! Including these muffins!!!
These muffins look delicious! As someone who is usually inclined to make only banana chocolate chip muffins (I’m really just a chocolate lover), these look delightful with the blueberries. Will definitely give it a try!
Maybe you can throw some chocolate in these? 😉 That sounds amazing!
I’m excited about this cookbook because I love learning new vegan recipes! I really enjoy cooking and making delicious meals makes me tummy happy 🙂
I am a long time vegetarian and am hoping to go vegan soon! I am excited to learn more about vegan cooking with Sam’s book!
I can’t express how much I LOVE seeing (sweet!) simple vegan recipes which don’t involve a thousand weird ingredients. I made these muffins and they taste so great. I can’t believe I used to spend $2 a muffin on vegan muffins! I’ll be making these for dessert from now on. I’m so excited for the cookbook to come out so I can try more recipes like this.
Aww yay, that makes me so happy to hear! 🙂
I’d like to win the book because the recipes look delicious!
Love her friendly vibes in her recipe videos! I’m trying to keep my pantry simplistic and as package-free as possible. This would be a great cookbook for easy-to-learn recipes with ingredients that I can stock up on and use in multiple dishes!
those muffins look yummy. I need to learn more about vegan cooking – especially some basic stuff w/ easy to find ingredients.
Looks amazing! It’s so hard to find recipes that don’t have a million hard to find ingredients!