I have tried this yummy vegan harvest muffins recipe a couple of years ago now, and since then it has become a favourite end of summer/beginning of Autumn treat.

We are using some seasonal fruits: apples and blueberries, to celebrate the fruit harvest, and I have modified slightly the original recipe to be vegan, and be sure it can be eaten by anyone, without compromising the flavour, and I hope you’ll enjoy it as all my family does! I prepare them with my daughter the evening before, so that we have a scrumptious breakfast for the weekend.

Blueberries Superstars

They are incredibly light and super healthy thanks to the nutritional properties of blueberries, which are rich of a flavonoid called anthocyanin, responsible for their blue colour, and for their powerful antioxidant effect. Blueberries help against aging process, help reducing blood pressure, and have a protective effect against heart disease.


Vegan Harvest Muffins Recipe


150 g Blueberries

For the apple sauce:

2 medium apples

Lemon Juice


Sugar (As needed)

For the dough:

300g organic flour

150g sugar

150 ml vegetable oil

100/150 ml oat drink





Begin with preparing the apple sauce, mixing together in a pan the diced apples, margarine, the lemon juice and adding some sugar, browning the apples briefly to create a creamy sauce, but without cooking them completely.

Preparing the applesauce
Preparing the applesauce

Wash the blueberries add them to the apple sauce once is out of the fire , and leave the mix aside.

In a big bowl, mix together the sifted flour, yeast, sugar, and slowly incorporate the vegetable oil and the oat drink, until we obtain a very soft dough.

Preparing the muffin dough
Preparing the muffin dough

Preheat the oven at 180 degrees, and once the apple sauce is cold, add it to the bowl, with the blueberries too, and mix them carefully.

Adding the fruits to the mix
Adding the fruits to the mix

Pour the dough in the muffin tray and bake it for 20 minutes. After this time check with toothpick that needs to come out almost dry (given the fruit content of these muffins, the toothpick will come out a bit moist anytime, but not too much!)

Baked muffins
Bake the muffins for 20 minutes at 180 degrees


Harvest Muffins
Serve the muffins alone or with some non dairy vanilla ice cream!

When the muffins are ready  place them on a grate to cool them down, and serve them as a mouth watering dessert, paired with some vanilla (non dairy ) ice cream if you like, or , if you can, have them for breakfast!

Willing to try this super easy vegan recipe? Let me know in the comments!

For other tasty and light recipes, click here.


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