Even if you’re not on the plant-based path, you will love these blueberry muffins! Moist and delicious, they’re as good as the traditional kind made with eggs and dairy. And they’re certainly healthier: less fat and no cholesterol – yippee!
Since this recipe uses common kitchen staples, getting these muffins together is a cinch. Flour, sugar, salt, baking powder, lemon zest, oil, apple cider vinegar, vanilla, and blueberries make up the ingredient list. You probably have most, if not all, already.
Whisk the dry ingredients and lemon zest together, then add the wet ingredients and mix till just combined. Fold in the blueberries, pour into muffin cups, and garnish with sugar if desired. Then pop them in the oven.
In less than 30 minutes, you’ll be rewarded with a batch of delicious, better-than-the-bakery muffins. Heavenly.
Serve them warm with a little jam or vegan butter (or whatever your favorite spread is – no rules here). Enjoy!
Vegan Blueberry Muffins
Ingredients
- 2â…“ cups all-purpose flour
- ¾ cup granulated sugar
- 3 tsp. baking powder
- 2 tsp. lemon zest
- â…› tsp. salt
- 1 cup unsweetened almond milk, at room temperature any dairy-free milk will work
- ½ cup canola oil
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla
- 1¾ cups fresh or frozen blueberries do not thaw if using frozen
- 2 tbsp. granulated or demerara sugar optional
Instructions
- Preheat the oven to 350°F. Line a muffin tray with cupcake liners (or coat with non-stick spray) and set aside.
- Add the flour, baking powder, salt, and lemon zest to a large bowl and whisk to combine.
- Pour the almond milk, oil, apple cider vinegar, and vanilla into the dry ingredients and stir until just combined. Do not overmix or the muffins will become tough.
- Add the blueberries and gently fold into the batter (reserve about ¼ cup for topping the muffins, if desired).
- Fill the muffin cups with the batter, dividing it as evenly as possible. You will get 12-18 muffins, depending on how big you want them.
- Top the batter-filled muffin cups with additional fresh blueberries, and sprinkle with sugar, if desired.
- Bake the muffins for about 25 minutes (30 minutes if using frozen blueberries) or till a toothpick inserted in the center comes out clean.
- Remove from the oven and allow muffins to cool in the tray for about 10 minutes. Then remove them from the tray and place them on a wire rack to prevent the bottoms from becoming soggy.
- Enjoy while warm, or allow to cool completely before storing. Store muffins in an airtight container for 2-3 days, or in the refrigerator for 3-4 days.