Vegan Blueberry Muffins
These easy-to-make vegan blueberry muffins are fluffy, moist, and bursting with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides the structure and texture of the muffins.
- 0.5 cups sugar Adds sweetness and helps with browning.
- 1 tablespoon baking powder Gives the muffins their lift and fluffiness.
- 0.25 teaspoon salt Enhances all the flavors in the muffins.
Wet Ingredients
- 1 cup almond milk (or any plant-based milk) Keeps the muffins moist while being dairy-free.
- 0.25 cups vegetable oil Helps to create that tender crumb.
- 1 teaspoon vanilla extract Brings all the lovely flavors together.
- 1 tablespoon lemon juice Brightens the flavors and complements the blueberries.
Mix-ins
- 1 cup fresh or frozen blueberries The star of the show, bursting with sweetness!
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and lemon juice.
Cooking
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries, being careful not to over-mix.
- Spoon the batter evenly into the muffin tins, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Serving
- Once baked, let the muffins cool in the tin for about 5 minutes.
- Carefully transfer them to a wire rack to cool completely; the smell will be irresistible!
- Serve warm or at room temperature, and enjoy with your favorite spread or on their own!
Notes
Store leftovers in an airtight container to keep them fresh. Freeze muffins for a quick grab-and-go breakfast! Use a toothpick to check for doneness.