Vegan Blueberry Muffins Recipe
This Vegan Blueberry Muffins Recipe is soft, moist and full of juicy blueberries. It is perfect for breakfast, snacks or light desserts. These muffins are made without eggs, milk or butter, yet they taste rich and comforting.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar or coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plant-based milk
- ⅓ cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon flour for coating blueberries
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Line a muffin tin with paper liners and set aside.
Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients
- In another bowl, mix plant-based milk, oil, vinegar, and vanilla until smooth and well blended.
Combine Wet and Dry
- Pour wet ingredients into dry ingredients. Gently mix until just combined. Do not overmix the batter.
Prepare Blueberries
- Toss blueberries with one tablespoon flour. This helps prevent them from sinking in muffins.
Fold in Blueberries
- Gently fold the blueberries into the batter using a spatula. Be careful not to crush them.
Fill Muffin Cups
- Divide the batter evenly into muffin liners. Fill each cup about three-quarters full.
Bake the Muffins
- Bake for 20 to 22 minutes until tops are golden and a toothpick comes out clean.
Cool and Serve
- Let muffins cool for five minutes. Transfer to a cooling rack before serving.
Notes
- Use fresh blueberries for best flavor and texture.
- Frozen blueberries should not be thawed before use.
- Replace sugar with maple syrup for natural sweetness.
- Add lemon zest for a bright citrus flavor.
- Use whole wheat flour for a healthier option.
- Sprinkle oats or sugar on top before baking.
- Add cinnamon for a warm flavor twist.