Description
These Vegan Blueberry Muffins are a delightful plant-based treat perfect for breakfast or a snack. Made without any dairy or eggs, they are moist, fluffy, and bursting with fresh blueberries. Using simple ingredients like almond milk and vegetable oil, these muffins provide a delicious, wholesome option for vegan and health-conscious bakers alike.
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 or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it 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 almond milk, vegetable oil, vanilla extract, and lemon juice until well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined, taking care not to overmix to keep the muffins light and fluffy.
- Prepare Blueberries: Toss the blueberries in a tablespoon of flour to coat them evenly. This prevents them from sinking to the bottom during baking.
- Fold Blueberries: Gently fold the floured blueberries into the muffin batter, distributing them evenly throughout.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about three-quarters full for perfect-sized muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Down: Let the muffins cool in the pan for a few minutes before transferring them onto a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- You can substitute fresh blueberries with frozen ones; just do not thaw before mixing to avoid color bleed.
- For a healthier alternative, swap all-purpose flour with whole wheat flour, but expect a denser muffin.
- Replace sugar with coconut sugar or another natural sweetener to maintain vegan and refined sugar-free options.
- Ensure not to overmix the batter to keep muffins tender and avoid toughness.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
