Vegan Blueberry Muffins
These Vegan Blueberry Muffins are delicious, easy to make, and perfect for breakfast or a snack. They're packed with fresh blueberries for added flavor and nutrients.
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.
Notes
Best served warm. You can enjoy them plain or with a spread of vegan butter. Pair with coffee or tea. For a festive twist, top with powdered sugar or maple syrup.