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Vegan Blueberry Buns

Delightfully soft and fluffy, these Vegan Blueberry Buns are made with fresh blueberries and are perfect for breakfast or an afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 buns
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Blueberry Filling
  • 280 g fresh blueberries
  • 35 g white granulated sugar Make sure it’s vegan
  • 7 g tapioca starch
  • 1/2 units lemon (zested)
  • 1 tbsp water
  • a pinch salt
Dough
  • 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

Method
 

Prepare Blueberry Filling
  1. In a bowl, combine blueberries, sugar, and tapioca starch.
  2. Add the zest of half a lemon and water, then mix until well combined. Set aside.
Make the Dough
  1. In a large bowl, mix flour, sugar, and salt.
  2. In a separate bowl, combine lukewarm water, yeast, and oil. Let it sit until frothy.
  3. Pour the yeast mixture into the dry ingredients and stir until combined.
  4. Knead the dough for about 5–10 minutes until it’s smooth and elastic.
  5. Place the dough in an oiled bowl, cover, and let it rise for about an hour or until doubled in size.
  6. Roll out the dough, spread the blueberry filling across, and roll it up.
  7. Cut into pieces and place them in a baking dish.
  8. Let them rise for another 30 minutes. Preheat the oven to 180°C (350°F).
  9. Bake for 20-25 minutes or until golden brown.

Notes

Let it rise properly for fluffiness. You can swap in raspberries or blackberries for variation. Cool buns to room temperature before storing in an airtight container; they last up to 5 days in the fridge or up to 3 months in the freezer.