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Vegan Blueberry Buns

Delicious vegan treats made with fresh blueberries, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.