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.
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.
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