Description
Delicious vegan blueberry muffins that are perfect for breakfast or as a snack. These moist and flavorful muffins are easy to make and great for anyone following a vegan diet.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil (or neutral oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Additional:
- 1 1/4 cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin with liners or by greasing lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Mix batter: Pour the wet ingredients into the dry mixture and stir until just combined.
- Add blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Divide the batter into muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if desired. Bake for 20–24 minutes until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- If using frozen blueberries, do not thaw before adding to the batter.
- You can substitute soy or oat milk for almond milk.
