why make this recipe
Vegan Blueberry Muffins are not just a delicious treat; they are also easy to make and perfect for breakfast or a snack. This recipe is plant-based, meaning it contains no animal products, making it great for vegans and anyone trying to eat healthier. The fresh blueberries add a burst of flavor and nutrients, while the overall recipe is simple to follow. Plus, they are quick to bake, so you can enjoy warm muffins in no time!
how to make Vegan Blueberry Muffins
Ingredients:
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a small bowl, combine almond milk and apple cider vinegar, and let it sit for about 5 minutes to curdle.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Pour the wet ingredients (milk mixture, vegetable oil, and vanilla extract) into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before serving.
how to serve Vegan Blueberry Muffins
Vegan Blueberry Muffins are best served warm. You can enjoy them plain or spread a little vegan butter on top. They are also great paired with a cup of coffee or tea. If you want to make them more festive, consider serving them with a sprinkle of powdered sugar or a drizzle of maple syrup.
how to store Vegan Blueberry Muffins
To store your Vegan Blueberry Muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, you can store them in the refrigerator for up to a week. For longer storage, consider freezing them. Just wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
tips to make Vegan Blueberry Muffins
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. This helps to avoid dense muffins.
- Don’t overmix the batter! Mix just until the wet and dry ingredients are combined to keep the muffins light and fluffy.
- You can use frozen blueberries in place of fresh ones; just fold them in the batter without thawing to prevent the color from bleeding.
variation
You can easily switch up this recipe by adding different fruits, like raspberries or strawberries, instead of blueberries. For a nutty flavor, consider adding walnuts or pecans. If you like a bit of spice, try adding cinnamon or nutmeg to the dry ingredients.
FAQs
1. Can I use a different type of milk?
Yes, you can use any plant-based milk, such as soy milk or oat milk.
2. What can I substitute for sugar?
You can use agave syrup, maple syrup, or another sweetener like coconut sugar.
3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done baking.
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Vegan Blueberry Muffins
Ingredients
Wet Ingredients
- 1 cup almond milk Any plant-based milk can be used.
- 1 tablespoon apple cider vinegar To curdle the almond milk.
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure correctly to avoid dense muffins.
- 1/2 cup sugar Can be substituted with agave or maple syrup.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh blueberries Frozen blueberries can also be used.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a small bowl, combine almond milk and apple cider vinegar, and let it sit for about 5 minutes to curdle.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Pour the wet ingredients (milk mixture, vegetable oil, and vanilla extract) into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Let the muffins cool slightly before serving.
