Description
These Vegan Blueberry Muffins are a delicious plant-based treat, perfect for breakfast or a snack. They are moist, fluffy, and bursting with fresh blueberries, made without any dairy or eggs, using simple ingredients like almond milk and vegetable oil.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Fruit
- 1 cup fresh blueberries (or frozen)
- 1 tablespoon flour (to toss the blueberries in)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, ensuring an even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and lemon juice until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Coat Blueberries: Toss the blueberries with a tablespoon of flour to prevent them from sinking during baking, then fold them carefully into the batter.
- Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely to avoid sogginess.
Notes
- You can substitute coconut sugar for regular sugar for a healthier alternative.
- Using frozen blueberries works well too; do not thaw before folding into the batter.
- Do not overmix the batter to keep muffins tender and avoid a dense texture.
- Allow muffins to cool completely for best texture and flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
