Vegan Blueberry Muffins

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www.theconsciousplantkitchen.com

These easy Vegan Blueberry Muffins taste like your old-time favorite bakery-style blueberry muffins, without the eggs or dairy.

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/vegan-blueberry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 159.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Almond Milk (note 1)
1 teaspoon Apple Cider Vinegar (note 2)
½ cup Avocado Oil (note 3)
1 teaspoon Vanilla Extract
2 ½ cup All-Purpose Flour Learn how to measure flour accurately.
½ cup Sugar (note 4)
3 teaspoon Baking Powder
½ teaspoon Salt
1 ½ cup Blueberries fresh or frozen

Optional

1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line two 12-hole muffin trays with 6 paper liners in each tray, leaving an empty muffin hole between each. This is my secret for fluffier blueberry muffins, I bake only 6 muffins per pan but feel free to bake the 12 muffins in one pan - the will simply raise a bit less. Set aside.
In a small mixing bowl, whisk apple cider vinegar with almond milk, olive oil, and vanilla extract. Set aside.
In another large mixing bowl, combine flour, sugar, salt, cinnamon, and baking powder.
Make a well in the center of the flour and add other liquid ingredients.
Combine, scraping down the sides of the bowl to bring all the ingredients together, forming a smooth batter. Don't over mix the batter or the muffin will be dense and gummy.
Fold in the blueberries, and stir until just combined.
Divide the batter evenly into the 12 muffin paper liners.
Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a pick inserted in the center comes out clean.
Cool down on a rack for 30 minutes completely before eating.

Equipment

Notes

Note 1: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.

Note 2: or lemon juice.

Note 3: Vegetable oil like canola oil. Melted coconut oil works as well, but it adds a light coconut flavor to the muffins. If you use coconut oil, melt it and let it cool for a few minutes before adding to the batter.

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 zipper bags or a box. Thaw at room temperature the day before.

Nutrition