Description
These vegan blueberry muffins are the perfect balance of softness, fluffiness, and sweetness. Packed with juicy blueberries and made with simple plant-based ingredients, they make an ideal breakfast treat or a satisfying snack.
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
1/2 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
1 cup fresh blueberries (or frozen)
1 tablespoon flour (to toss the blueberries in)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently toss the blueberries with the tablespoon of flour to coat them. This step helps prevent the blueberries from sinking to the bottom of the muffins while baking.
- Fold the blueberries into the muffin batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins stay fresh for about 3-4 days when stored in an airtight container at room temperature.
If you want to keep them longer, you can freeze them for up to 2 months.
To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5-7 minutes.
If you don’t have lemon juice, you can leave it out. It adds a nice flavor, but the muffins will still be delicious without it.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
