Description
Delight in these moist and tender Vegan Blueberry Muffins, bursting with fresh blueberries and perfect for a wholesome breakfast or snack. Made without any dairy or eggs, they use simple plant-based ingredients like almond milk and vegetable oil, ensuring a light, fluffy texture while being entirely vegan-friendly.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (to toss the blueberries in)
Wet Ingredients
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Add-ins
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt ensuring they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and lemon juice until well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to maintain a light muffin texture.
- Prepare Blueberries: Toss the blueberries with the tablespoon of flour to coat them lightly—this helps prevent them from sinking during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the muffin batter so they are evenly distributed.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using coconut sugar is a great natural alternative to refined sugar.
- Frozen blueberries can be used if fresh ones are not available; do not thaw before adding.
- Do not overmix the batter to keep muffins light and airy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.
