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Vegan Blueberry Muffins Recipe

Vegan Blueberry Muffins Recipe
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4.7 from 7 reviews

Delight your taste buds with these Vegan Blueberry Muffins, a perfect treat for breakfast or a snack. Bursting with juicy blueberries and a hint of cinnamon, these muffins are moist, tender, and completely dairy-free.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients:

  • 1/2 cup unsweetened almond milk (or other plant-based milk)
  • 1/3 cup neutral oil (such as vegetable or melted coconut oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

Additional:

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tablespoon flour (for tossing blueberries)

Instructions

  1. Preheat oven: Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Combine wet ingredients: In a separate bowl, mix almond milk, oil, vinegar, and vanilla. Pour into dry ingredients and stir until just combined.
  4. Add blueberries: Toss blueberries with flour, then gently fold into the batter.
  5. Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
  6. Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • These muffins freeze well and can be made with whole wheat flour for extra fiber.
  • Add lemon zest for a citrusy flavor twist.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-blueberry-muffins-recipe-2/