Description
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
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
- Preheat oven: Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix almond milk, oil, vinegar, and vanilla. Pour into dry ingredients and stir until just combined.
- Add blueberries: Toss blueberries with flour, then gently fold into the batter.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg