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    Home » Recipes » Baking Recipes

    Published: Oct 19, 2022 by DJ · This post may contain affiliate links · 2 Comments

    Old Fashioned Vegan Pistachio Blueberry Muffins

    Jump to Recipe·Print Recipe

    Fluffy Pistachio Muffins

    Who loves a good, fluffy muffin? If you do, you'll definitely adore these easy pistachio muffins with juicy blueberries. They're super simple to make and they are packed with so many delicious flavours. Since you love blueberry muffins so much, why not try my lemon blueberry vegan muffins too?

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    Ingredients For This Recipe

    A shot of the ingredients needed to make pistachio muffins with blueberries.
    • Large ripe bananas - works as an egg replacer.
    • Granulated sugar
    • Soy milk
    • Apple cider vinegar
    • Vegetable oil
    • Vanilla
    • All-purpose flour
    • Baking powder
    • Salt
    • Fresh blueberries - toss frozen blueberries in flour if you wish to use them.
    • Pistachio kernels - be sure to use the outer skins of the pistachios but NOT the shells.
    A close up shot of three pistachio muffins with blueberries looking juicy.  A golden spoon lies in front of them.

    How To Make Vegan Pistachio Blueberry Muffins

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    Step By Step Instructions

    STEP ONE

    Grease cupcake liners with oil.

    Two muffin trays lined with cupcake liners and greased.

    STEP TWO

    Add the wet ingredients along with the bananas and sugar to a bowl. Mix well.

    The wet ingredients in a bowl.

    STEP THREE

    Fold in the remaining dry ingredients, other than the blueberries and pistachios.

    The dry ingredients folded in.

    STEP FOUR

    Fold in the blueberries and pistachios.

    The pistachios and blueberries are now folded into the batter too.

    STEP FIVE

    Distribute the muffin batter between the cupcake liners then bake.

    The pistachio muffins mixture has been poured into the liners.

    STEP SIX

    Let the muffins cool in the tray and then on a cooling rack.

    The pistachio muffins are baked and cooling. Golden brown and delicious.

    Tips for Making Perfect Vegan Muffins

    Don't over mix the batter.

    Doing so will result in you having dense pistachio muffins.

    Use the skin on the pistachio kernels (NOT the shells).

    The skin which peels off the pistachio kernels is super flavourful, so when you're chopping the pistachios be sure to keep the skin. Don't consume the shells as these are inedible.

    Avoid the muffins sticking to the cupcake liners.

    When lining the muffin tin, add a splash of oil to each of the cupcake liners. This way the muffins will be easily removable.

    A close up shot of three larger muffins. One of them is cut in half showing all the blueberries inside.

    Customise This Recipe

    • If you don't like pistachios, use a different kind of nut. Even though these are pistachio muffins, you can swap them for chopped hazelnuts (or any nut) if you wish.

    Frequently Asked Questions

    Can you make pistachio muffins without a pistachio pudding mix?

    Yes! This recipe just uses natural pistachios. I'm not sure whether the pistachio pudding mixes are vegan or not. Some people even add green food colouring to pistachio muffins. Not a fan.

    Can You Freeze Pistachio Muffins?

    Yes! Place in freezer bags for up to 3 months.

    A shot of several muffins and that golden spoon again. Loose blueberries also on display.

    How To Store My Vegan Muffins

    Store these at room temperature for 2 days either in an airtight container or on a plate covered with plastic wrap. Alternatively, you can store in the fridge for 4 days in an airtight container.

    A super zoomed in photo of a muffin.

    More Muffin Recipes

    Vegan Banana Chocolate Chip Muffins

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A close up photo of one of my vegan pistachio muffins with blueberries. The blueberries look super juicy.

    Old Fashioned Vegan Pistachio and Blueberry Muffins


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 26 minutes
    • Yield: 16 Muffins 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    If you love pistachios, you'll love these vegan pistachio muffins with blueberries so much. They are fluffy and the juicy blueberries lift the flavours.


    Ingredients

    Scale

    Wet Ingredients:

    • 2 large ripe bananas (mashed)
    • 180g granulated sugar
    • 240ml soy milk
    • 2.5 teaspoons apple cider vinegar
    • 75ml vegetable oil
    • 1 teaspoon vanilla

     Dry Ingredients:

    • 275g all-purpose flour
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 200g fresh blueberries
    • 70g pistachio kernels (coarsely chopped)

    Instructions

    Preparation:

    1. Preheat your oven to 200 Celsius.
    2. Line two 8-hole muffin trays with cupcake liners. I only have 6-hole muffin trays so I made the extra 4 muffins at the end.  
    3. Grease all 16 liners with a drop of oil. Set aside.

    Make the muffin batter:

    1. Add the mashed bananas, sugar, soy milk, vinegar, oil and vanilla to a large bowl. Mix well. Now, gradually add your all-purpose flour to the mixture, followed by the baking powder and salt.
    2. Fold the dry ingredients into the wet. Don’t over mix. Just make sure that there are no pockets of flour remaining.
    3. Next, fold in your blueberries and coarsely chopped pistachios.
    4. Finally, distribute your muffin batter equally between the 12 cupcake liners. Add the remaining pistachios and blueberries on top.

     Bake the muffins:

    1. Your muffins are now ready to be baked! Place the tray/s into the centre of the preheated oven and bake for 21 minutes. They should be golden brown, and a skewer should come out completely clean.
    2. Allow your pistachio muffins to cool in the tray/s for 10-15 minutes then transfer them to a cooling rack.

     

     

     

     

     

    • Prep Time: 5 minutes
    • Cook Time: 21 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Pistachio Blueberry Muffins

    Nutrition

    • Serving Size: 1 Muffin
    • Calories: 212
    • Sugar: 14.9 g
    • Sodium: 157.1 mg
    • Fat: 9.2 g
    • Carbohydrates: 31.2 g
    • Protein: 2.5 g
    • Cholesterol: 0 mg

    Keywords: vegan blueberry muffins, pistachio muffins, vegan muffins, vegan baking, vegan treats, muffin recipe

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Barry says

      October 23, 2022 at 2:03 pm

      I also tried these muffins. Absolutely delicious. Brilliant.

      ★★★★★

      Reply
      • Vegan Treats Blogger says

        October 23, 2022 at 2:07 pm

        🙂

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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