Description
Make delicious vegan blueberry muffins. This recipe uses plant-based ingredients.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk (such as almond or soy)
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and the prepared flax egg.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature non-dairy milk.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent them from sinking to the bottom.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg