Easy Blueberry Muffins

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www.theconsciousplantkitchen.com

These Easy Blueberry Muffins are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-blueberry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 253.3kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Self-Rising Flour (note 1)
1 ¼ cups Almond Milk (note 2)
½ cup Light Olive Oil (note 3)
1 cup Sugar (note 4)
1 ½ cups Blueberries fresh or frozen

Optional - recommended for extra flavors

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract. Set aside.
In another large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon if used.
Make a well in the center of the flour and add other liquid ingredients.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the blueberries, and stir until just combined.
Divide the batter evenly into the 12 muffin paper liners.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
Let them cool down on a rack for 30 minutes completely before eating.

Equipment

12-Hole Muffin Pan

Notes

Note 1: You can swap each cup of self-rising flour for 1 cup of all-purpose flour in which you must add 2 teaspoon baking powder. I didn't try self-rising gluten-free flour so I can't recommend this option.

Note 2: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.

Note 3: You can try any low flavor oil like canola oil.

Note 4: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.

Nutrition