Description
These Vegan Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and bright lemon flavor. Completely egg-free and dairy-free, they are perfect for breakfast, snacks, or dessert.
Ingredients
1 teaspoon grated lemon zest
1 cup non-dairy milk
3/4 cup sugar
1/4 cup neutral vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
2 cups blueberries
1 1/2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract until smooth.
- Sift in the flour, baking powder, and salt, then whisk gently until just combined.
- In a separate bowl, toss the blueberries with the cornstarch.
- Fold the coated blueberries into the batter without overmixing.
- Divide the batter evenly among the muffin cups, filling each nearly to the top.
- Bake for 22 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 20 minutes before removing and serving.
Notes
Frozen blueberries can be used directly from the freezer.
Try raspberries or blackberries instead of blueberries for a variation.
Add chopped walnuts or pecans for extra texture.
Sprinkle coarse sugar on top before baking for a crisp muffin top.
Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw before serving.
Warm in the microwave for 15 to 20 seconds or briefly in a low oven before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 212 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
