Vegan Blueberry Muffins Recipe
Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!
Servings: 16 muffins
Calories: 169kcal
Ingredients
- 1 1/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cornstarch
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 3 Tbsps granulated sugar optional muffin topping
- nonstick cooking spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
- Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
- Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and combine everything together. It’s okay if there are small lumps in the batter.
- Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
- After the blueberries have been coated in a light layer of flour, add them into the muffin batter and gently fold in.
- Next fill your prepared muffin liners ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
- Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
- Finally, serve and enjoy!
Video
Nutrition
Serving: 1muffin | Calories: 169kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
