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–+ servings
Blueberry muffin cut in half on a white plate with fresh blueberries on the side

Vegan Blueberry Muffins

You won't miss the dairy and eggs in these bakery-style muffins! Moist and delicious, they come together quickly and taste amazing.
Adapted from a recipe by Rainbow Nourishments.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 237 kcal

Ingredients
  

  • 2⅓ cups all-purpose flour
  • ¾ cup granulated sugar
  • 3 tsp. baking powder
  • 2 tsp. lemon zest
  • ⅛ 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.
Nutrition Facts
Vegan Blueberry Muffins
Amount per Serving
Calories
237
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
179
mg
8
%
Potassium
 
46
mg
1
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
3
g
6
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
104
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.