Description
These Vegan Blueberry Muffins are light, fluffy, and bursting with fresh blueberries. Made with plant-based ingredients and free from dairy and eggs, they provide a delicious and wholesome treat perfect for breakfast or a snack. The recipe uses simple pantry staples and a quick baking method to deliver moist muffins with a tender crumb and a sweet citrus hint from lemon juice.
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
- 1 tablespoon flour (to toss the blueberries in)
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)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the unsweetened almond milk, vegetable oil, vanilla extract, and lemon juice until well blended.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to ensure the muffins stay light and tender.
- Coat blueberries: Toss the blueberries with the tablespoon of flour provided. This prevents them from sinking to the bottom of the muffins during baking.
- Fold in blueberries: Carefully fold the coated blueberries into the muffin batter, distributing them evenly.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using fresh or frozen blueberries works equally well—just don’t thaw frozen blueberries before adding.
- To make the muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Avoid overmixing the batter to prevent dense muffins.
- You can swap vegetable oil for melted coconut oil for a subtle coconut flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
