Why You’ll Love These Vegan Blueberry Muffins
These vegan blueberry muffins are a dream! They are incredibly easy to whip up. You’ll have a healthy breakfast ready. Or a delightful snack in no time. They are wonderfully moist and bursting with flavor. Plus, they’re completely plant-based. You’ll use simple, everyday ingredients. It’s baking made easy and delicious!
- Super easy to make.
- Perfect for breakfast or snacks.
- Deliciously moist and flavorful.
- Completely plant-based goodness.
- Uses simple pantry staples.
Amaya’s 3 Perfect Vegan Blueberry Muffins
Enjoy these moist and flavorful vegan blueberry muffins, perfect for a healthy breakfast or snack. This recipe uses simple plant-based ingredients and is easy to make.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 and 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This is your flax egg.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the almond milk, vegetable oil, vanilla extract, and the prepared flax egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.
- You can substitute almond milk with other non-dairy milks like soy or oat milk.
- For a sweeter muffin, you can add a sprinkle of sugar on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg