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Vegan Blueberry Marzipan Muffins

These Vegan Blueberry Marzipan Muffins are fluffy, soft and flavorful! The small bits of marzipan make every bite exciting and delicious. Make them for all of your friends and soon-to-be-friends! 

Vegan Blueberry Marzipan Muffins

Making new friends as an adult is hard. That’s why we bake! These vegan blueberry marzipan muffins will making new friends a breeze!

They’re the perfect treat to bring to friends, family & colleagues. No one will know that these are made without eggs and milk!

They are also super easy to make! It’s a one-bowl-recipe for the batter because doing the dishes is not fun.

Blueberry Muffins are a classic – but the addition of marzipan gives this dessert a whole new twist!

These Vegan Blueberry Marzipan Muffins are soft, fluffy and flavorful. I love the little bits of marzipan in there – it’s like a flavor explosion!

How to make Vegan Blueberry Marzipan Muffins

The ingredients

You will need: 

  • all-purpose flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • oil
  • plant-based milk
  • apple cider vinegar
  • blueberries
  • marzipan

The basic steps

dry ingredients for muffins in a bowlStep 1: Combine the flour, sugar, baking powder, baking soda, and salt. Whisk.

muffin doughStep 2: Add in the plant-based milk, oil, vinegar. Whisk.

Making Blueberry Marzipan MuffinsStep 3: Now add in the marzipan chunks and fresh blueberries. Stir carefully. 

Baking Vegan Blueberry Marzipan MuffinsStep 4: Scoop the muffin batter into the muffin liners. 

Vegan Blueberry Marzipan MuffinsStep 5: Bake them at 360°F/180°C for 15 to 20 minutes. You can use a small wooden stick to check if they are baked all the way through

Vegan Blueberry Marzipan Muffins

More Vegan Muffin Recipes for you

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Vegan Blueberry Marzipan Muffins

Vegan Blueberry Marzipan Muffins

Elephantastic Vegan
These Vegan Blueberry Marzipan Muffins are fluffy, soft and flavorful! The small bits of marzipan make every bite exciting and delicious!
4.6 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Vegan
Servings 8 muffins
Calories 149 kcal

Ingredients
 
 

Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/4 cup sugar (make sure it's vegan)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt

Wet Ingredients

  • 1 tablespoon canola oil or use melted coconut oil
  • 2/3 cup plant-based milk (I used oat milk)
  • 1/2 teaspoon apple cider vinegar

Add-Ins

  • 2 tablespoons vegan marzipan cut in small chunks
  • 1 cup fresh blueberries

Instructions
 

  • Pre-heat oven to 360°F/180°C.
  • In a mixing bowl, combine all the dry ingredients, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
  • Add the blueberries and marzipan chunks to the batter. Give it a quick stir.
  • Fill the batter in muffin wrappers or use a lightly oiled muffin pan and put them in the oven for about 15-20 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
  • Let them cool off a bit before enjoying them!

Nutrition

Calories: 149kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 49mgPotassium: 96mgFiber: 1gSugar: 11gVitamin A: 10IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Vegan Blueberry Marzipan Muffins | ElephantasticVegan.com
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