1 cup unsweetened plant milk (240 ml), I used soy milk
2 tbsp apple cider vinegar
2 cups all-purpose flour (250 g)
1 cup granulated sugar (200 g)
2 and ½ tsp baking powder
¼ tsp salt
⅓ cup canola oil (80 ml)
2 tsp vanilla extract
1 and ¼ cup fresh blueberries (190 g)
Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
Mix the plant milk and vinegar in a jar or bowl until well combined . Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle .
In a small bowl, toss together the blueberries with about 2 tbsp of the flour to prevent sticking and sinking to the bottom of the muffins. Set aside.
In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, and salt) and mix until well combined .
Add the oil, vanilla extract, and the plant milk and vinegar mixture . Stir until well combined .
Add 1 cup of the blueberries (150 g) and stir again .
Divide batter into muffin tin filling liners to the top or until all of the batter is used up . Top with the extra blueberries (¼ cup or 40 g) .
Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
Remove from the oven and let them cool completely on a cooling rack .
Serve your vegan blueberry muffins immediately for breakfast or as a snack with a cup of turmeric latte, golden milk, or matcha latte, or even with your avocado smoothie or vegan protein shake.
Keep the leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the vegan muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours.
You could also use vegan butter instead of oil to make this vegan blueberry muffin recipe, or just use any type of oil you want. Feel free to customize your easy vegan blueberry muffins with any type of unsweetened plant milk, such as
cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp milk.
Make sure the sugar you’re using is vegan.
You could substitute the apple cider vinegar with some lemon juice.
I’ve never made this recipe using another type of flour myself, but it would probably work. However, keep in mind that you’ll probably need to adjust the amount of plant milk.
Salt is optional, but it enhances the flavor of the vegan blueberry muffins.
To make vegan blueberry muffins I prefer to use fresh blueberries, but frozen ones are also a good option. You don’t need to thaw them.
Serving Size: 1/12 of the recipe
Sugar: 19.1 g
Sodium: 62 mg
Fat: 6.7 g
Saturated Fat: 0.5 g
Carbohydrates: 36.6 g
Fiber: 1.1 g
Protein: 2.9 g