Description
These vegan blueberry muffins are fluffy, moist, and bursting with juicy blueberries, making them a delightful breakfast treat or snack for any occasion.
Ingredients
Scale
- 1.5 cups all-purpose flour (For a healthier option, you can swap half for whole wheat flour.)
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 0.25 cups vegetable oil (or melted coconut oil)
- 0.5 cups coconut sugar (or brown sugar) (Adjust to taste for sweetness.)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional) (For extra flavor.)
- 1 cup fresh or frozen blueberries (You can substitute with other fruits such as raspberries or chopped apples.)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the almond milk, melted oil, coconut sugar, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are fine.
- Gently fold in the blueberries and lemon juice (if using) until evenly distributed.
- Pour the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Enjoy warm or at room temperature!
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Moist Vegan Blueberry Muffins