Easy Vegan Blueberry Muffins
These Easy Vegan Blueberry Muffins are a delicious and simple plant-based treat, perfect for breakfast or a snack, bursting with fresh blueberries in every bite.
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Start your day on a sweet and wholesome note with these Easy Vegan Blueberry Muffins! Perfect for breakfast, a snack, or even dessert, these muffins are light, fluffy, and bursting with juicy blueberries in every bite. Made with simple, plant-based ingredients, they’re not only delicious but also quick and easy to prepare.
Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite in your kitchen. So grab your mixing bowl and let’s whip up a batch of these delightful treats that everyone will love!
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Easy Vegan Blueberry Muffins
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Ingredients:
1 1/4 cups almond milk
2 tsp apple cider vinegar
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 tbsp baking powder
1/4 tsp salt
1 tbsp cornstarch
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 1/4 cups frozen blueberries (plus more to place on top)
Directions:
Preheat your oven to 400°F and line a muffin tin with paper liners or lightly grease the muffin cups.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle, creating a vegan buttermilk.
Pour the vegetable oil, vegan buttermilk and vanilla extract into the bowl with the flour mixture.
Stir until just combined; be careful not to overmix. Gently fold in the blueberries, being careful not to crush them.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Easy Vegan Blueberry Muffins
Ingredients
- 1 1/4 cups almond milk
- 2 tsp apple cider vinegar
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 1/4 cups frozen blueberries (plus more to place on top)
Instructions
- Preheat your oven to 400°F and line a muffin tin with paper liners or lightly grease the muffin cups.
- In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle, creating a vegan buttermilk.
- Pour the vegetable oil, vegan buttermilk and vanilla extract into the bowl with the flour mixture.
- Stir until just combined; be careful not to overmix. Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Looking for more easy recipes like these Easy Vegan Blueberry Muffins?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making these Easy Vegan Blueberry Muffins or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
