Simple Vegan Blueberry Muffins
This simple vegan blueberry muffin recipe can be done entirely in one bowl and with only 8 ingredients.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup of sugar
- 1 cup non-dairy milk
- ⅓ canola or sunflower oil
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F/180°C.
- Mix the flour, sugar, baking powder, and salt with a whisk until combined.
- Add the non-dairy milk, oil, and vanilla extract (wet ingredients) one by one next. Only stir for about a minute so that you don't overmix and cause the batter to get too thick.
- Next, gently fold the blueberries (fresh or frozen) into the batter.
- Spoon the batter into a lightly greased muffin pan or muffin pan with paper liners. This recipe will make 12 standard-sized muffins.
- Bake for around 25 minutes. To test whether the muffins are done, insert a toothpick into the middle. They're done when it doesn't come out with wet batter.
- Take the pan out of the oven and let it sit for 10 minutes before trying to remove the muffins.
Notes
To make the recipe oil-free, replace the oil with the equivalent amount of unsweetened apple sauce.
To make the recipe gluten-free, replace the all-purpose four with gluten-free all-purpose baking flour at a 1:1 ratio.
To save leftover muffins, place in an airtight container in the fridge for up to 3 days.
To freeze muffins, wrap each muffin individually with parchment paper and place them in an airtight container. They'll stay in the freezer for 2 months.
Nutrition
Serving: 1gCalories: 146kcalCarbohydrates: 31gProtein: 3gFat: 1gPolyunsaturated Fat: 1gCholesterol: 2mgSodium: 140mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!