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Vegan Blueberry Muffins Recipe

Vegan Blueberry Muffins Recipe
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4.8 from 10 reviews

These Vegan Blueberry Muffins are a delightful treat for breakfast or snack time. Moist, fluffy, and bursting with juicy blueberries, they are easy to make and perfect for anyone following a plant-based diet.

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

Wet Ingredients:

  • 1/2 cup unsweetened almond milk (or other plant milk)
  • 1/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Additional:

  • 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, mix the almond milk, oil, vinegar, and vanilla extract. Pour into the dry ingredients and stir until just combined.
  4. Add blueberries: Gently fold in the blueberries.
  5. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle sugar on top.
  6. Bake: Bake for 20–24 minutes until a toothpick inserted comes out clean.
  7. Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Frozen blueberries work well—no need to thaw, just toss in flour before folding in.
  • You can add a pinch of cinnamon or lemon zest for extra flavor.
  • Muffins can be frozen and reheated for a quick breakfast.

Nutrition

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