Description
Deliciously moist and fluffy vegan blueberry muffins made with plant-based milk and no eggs or dairy. These muffins are perfect for a healthy breakfast or snack, bursting with fresh blueberries and lightly sweetened with sugar or coconut sugar.
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 (for tossing blueberries)
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
Fruit
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it 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 almond milk, vegetable oil, vanilla extract, and lemon juice until thoroughly blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix to avoid dense muffins.
- Coat Blueberries: Toss the blueberries with 1 tablespoon of flour to evenly coat them, which helps prevent them from sinking to the bottom during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the muffin batter to distribute evenly without crushing them.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Bake 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 Muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw them before adding to the batter.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Adjust sugar quantity according to your preference for sweetness or use coconut sugar for a healthier alternative.
- Do not overmix the batter to keep muffins light and fluffy.
- You can replace vegetable oil with melted coconut oil for a subtle coconut flavor.
