Description
These Vegan Blueberry Muffins are moist, fluffy, and packed with juicy blueberries. Made without any animal products, they are perfect for a plant-based diet and make a delightful breakfast or snack option. The muffins are lightly sweetened with sugar and lemon juice, providing a balanced flavor that’s sure to please.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (to toss the blueberries in)
Wet Ingredients
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Fruits
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the unsweetened almond milk, vegetable oil, vanilla extract, and lemon juice thoroughly.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to prevent dense muffins.
- Prepare Blueberries: Toss the blueberries with a tablespoon of flour to coat them. This prevents the blueberries from sinking to the bottom during baking.
- Fold Blueberries: Gently fold the floured blueberries into the muffin batter to evenly distribute them.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries interchangeably; just ensure frozen berries are not thawed excessively to avoid discoloring the batter.
- Substitute almond milk with any other plant-based milk such as soy, oat, or cashew milk as preferred.
- For a healthier twist, replace all-purpose flour with whole wheat pastry flour, keeping in mind it may slightly change the texture.
- To make these muffins oil-free, substitute vegetable oil with mashed bananas or applesauce, but expect a denser texture.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
