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, vegan blueberry cream pie or even my vegan blueberry cobbler?
Prefer To Watch Instead?
Ingredients For This Recipe
- Large ripe bananas - works as an egg replacer.
- Granulated sugar
- Soy milk
- Apple cider vinegar
- Vegetable oil
- All-purpose flour
- Baking powder
- 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.
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
Grease cupcake liners with oil.
Add the wet ingredients along with the bananas and sugar to a bowl. Mix well.
Fold in the remaining dry ingredients, other than the blueberries and pistachios.
Fold in the blueberries and pistachios.
Distribute the muffin batter between the cupcake liners then bake.
Let the muffins cool in the tray and then on a cooling rack.
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.
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
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.
Yes! Place in freezer bags for up to 3 months.
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.
More Muffin Recipes
Old Fashioned Vegan Pistachio and Blueberry Muffins
- 2 large ripe bananas mashed
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 200 g fresh blueberries
- 70 g pistachio kernels coarsely chopped
- Preheat your oven to 200 Celsius.
- 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.
- Grease all 16 liners with a drop of oil. Set aside.
Make the muffin batter:
- 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.
- Fold the dry ingredients into the wet. Don’t over mix. Just make sure that there are no pockets of flour remaining.
- Next, fold in your blueberries and coarsely chopped pistachios.
- Finally, distribute your muffin batter equally between the 12 cupcake liners. Add the remaining pistachios and blueberries on top.
Bake the muffins:
- 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.
- Allow your pistachio muffins to cool in the tray/s for 10-15 minutes then transfer them to a cooling rack.