Vegan Blueberry Muffins
Indulge in the delightful world of Vegan Blueberry Muffins! These soft and fluffy treats are bursting with juicy blueberries and a hint of zesty lemon, making them perfect for breakfast, snacks, or dessert. With just eight simple ingredients, this easy recipe is ideal for both beginner bakers and seasoned pros alike. Whether you’re hosting a brunch or need a quick grab-and-go option for your busy mornings, these muffins will surely impress everyone. Plus, they’re dairy-free and egg-free, making them a lighter choice without sacrificing flavor. Bake a batch today and enjoy their deliciousness any time!
- Prep Time: 15 minutes
- Cook Time: 22.5 minutes
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 cup non-dairy milk
- ¾ cup sugar
- ¼ cup neutral vegetable oil
- 1 teaspoon grated lemon zest
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1½ tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin pan with liners.
- In a large mixing bowl, whisk together non-dairy milk, sugar, vegetable oil, lemon zest, and vanilla extract until combined.
- Sift in all-purpose flour, baking powder, and salt; mix gently until no lumps remain.
- Toss blueberries with cornstarch in a separate bowl; gently fold into the batter without smashing them.
- Fill muffin liners almost to the top and bake for about 22.5 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 20 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (approximately 70g)
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://simplylowfat.com/vegan-blueberry-muffins/