Vegan Blueberry Buns

Why Make This Recipe

Vegan Blueberry Buns are a delicious treat perfect for breakfast or a snack. Made with fresh blueberries and simple ingredients, they are both flavorful and easy to prepare. Whether you are following a vegan diet or simply looking to enjoy a sweet pastry, these buns are sure to satisfy your cravings!

How to Make Vegan Blueberry Buns

Ingredients

• 280 g fresh blueberries
• 35 g white granulated sugar (make sure it’s vegan)
• 7 g tapioca starch
• 1/2 lemon (zested)
• 1 tbsp water
• Pinch of salt
• 400 g all-purpose flour
• 40 g white granulated sugar
• 1/2 tsp salt
• 220 g lukewarm water (around 37C/98F, but no more than 48C/120F)
• 2 tsp instant yeast or active dry yeast
• 50 g neutral oil (grapeseed, canola, vegetable…)
• 1/2 tbsp orange blossom water

Directions

Blueberry Filling:

1. In a bowl, mix the fresh blueberries, 35 g sugar, tapioca starch, lemon zest, 1 tbsp water, and a pinch of salt.
2. Gently stir until the blueberries are well coated. Set aside.

Dough:

1. In a large bowl, mix the all-purpose flour, 40 g sugar, and 1/2 tsp salt.
2. In another bowl, combine the lukewarm water and yeast. Let it sit for about 5 minutes until bubbly.
3. Add the yeast mixture and oil to the flour mixture. Mix until a dough forms.
4. Knead the dough for about 8-10 minutes until smooth.
5. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Once risen, punch down the dough and roll it out on a floured surface.
7. Cut the dough into squares or circles, place a spoonful of the blueberry filling in the center, and fold or pinch the edges to seal.
8. Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. Preheat your oven to 180°C (350°F).
10. Bake the buns for 20-25 minutes or until golden brown.

How to Serve Vegan Blueberry Buns

Serve the Vegan Blueberry Buns warm or at room temperature. They are delightful on their own or can be enjoyed with a cup of coffee or tea. Consider dusting them with powdered sugar for an extra touch!

How to Store Vegan Blueberry Buns

To store your Vegan Blueberry Buns, place them in an airtight container. They can be kept at room temperature for a couple of days. If you want to store them longer, place them in the fridge for about a week. You can also freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Vegan Blueberry Buns

• Use ripe blueberries for the best flavor.
• Be careful not to over-mix or over-knead the dough; it should be soft and elastic.
• For more flavor, you can add a pinch of cinnamon or nutmeg to the dough.
• Adjust the sweetness in the blueberry filling to your liking.

Variation

You can replace blueberries with other fruits like raspberries, strawberries, or blackberries. You can also add nuts for extra crunch!

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries work well. Just make sure to thaw them and drain excess liquid before using.

2. Can I make these buns gluten-free?
Yes, you can use a gluten-free all-purpose flour mix, but check if the other ingredients are also gluten-free.

3. How can I make the buns sweeter?
You can add more sugar to the dough or the blueberry filling according to your taste preference.

Vegan Blueberry Buns

Delicious vegan treats made with fresh blueberries, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 buns

Course: Breakfast, Snack

Cuisine: Dessert, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

  

Blueberry Filling

• 280 g fresh blueberries Use ripe blueberries for the best flavor.
• 35 g white granulated sugar Make sure it’s vegan.
• 7 g tapioca starch
• 1/2 lemon zested
• 1 tbsp water
• Pinch salt

Dough

• 400 g all-purpose flour
• 40 g white granulated sugar
• 1/2 tsp salt
• 220 g lukewarm water Around 37°C/98°F, but no more than 48°C/120°F.
• 2 tsp instant yeast or active dry yeast
• 50 g neutral oil (grapeseed, canola, vegetable)
• 1/2 tbsp orange blossom water

Method

 

Prepare Blueberry Filling

1. In a bowl, mix the fresh blueberries, 35 g sugar, tapioca starch, lemon zest, 1 tbsp water, and a pinch of salt. Gently stir until the blueberries are well coated. Set aside.

Make Dough

1. In a large bowl, mix the all-purpose flour, 40 g sugar, and 1/2 tsp salt.
2. In another bowl, combine the lukewarm water and yeast. Let it sit for about 5 minutes until bubbly.
3. Add the yeast mixture and oil to the flour mixture. Mix until a dough forms.
4. Knead the dough for about 8-10 minutes until smooth.
5. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Once risen, punch down the dough and roll it out on a floured surface.
7. Cut the dough into squares or circles, place a spoonful of the blueberry filling in the center, and fold or pinch the edges to seal.
8. Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. Preheat your oven to 180°C (350°F).
10. Bake the buns for 20-25 minutes or until golden brown.

Notes

Serve the Vegan Blueberry Buns warm or at room temperature. To store, place them in an airtight container. They can be kept at room temperature for a couple of days or in the fridge for about a week. Freeze for up to three months, wrapped well to prevent freezer burn.