Vegan Blueberry Muffins
Indulge in the delightful taste of Vegan Blueberry Muffins, a perfect treat for any time of day. These muffins are soft, fluffy, and filled with juicy blueberries, making them an excellent option for breakfast, snacks, or dessert. Made without eggs or dairy, this easy recipe requires just 8 simple ingredients and is quick to prepare. With a zesty hint of lemon and natural sweetness from the berries, these muffins are sure to become a family favorite. Plus, they freeze well for convenient meal prep. Enjoy these wholesome delights fresh out of the oven or paired with your favorite nut butter for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Total Time: 0 hours
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 teaspoon grated lemon zest
- 1 cup non-dairy milk
- ¾ cup sugar
- ¼ cup neutral vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 cups blueberries (fresh or frozen)
- 1½ tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin pan with liners.
- In a large mixing bowl, whisk together lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract until well combined.
- Sift in the flour, baking powder, and salt; mix until just combined.
- Toss the blueberries with cornstarch and gently fold into the batter.
- Fill muffin liners almost to the top and optionally sprinkle sugar on top.
- Bake for about 22-25 minutes or until a toothpick comes out clean.
- Cool for 20 minutes in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://glutenfreecookingguide.com/vegan-blueberry-muffins/