Description
Vegan Blueberry Muffins are light, fluffy, and packed with fresh blueberries. Made without animal products, they’re perfect for any occasion.
Ingredients
Scale
- 1 1/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 12 tablespoons coarse sugar (for topping)
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin pan with paper liners.
- Combine soy milk and apple cider vinegar to make vegan buttermilk. Let sit for 5 minutes.
- In a large bowl, mix flour, sugar, baking powder, salt, and cornstarch.
- Add the vegan buttermilk, canola oil, and vanilla extract to the dry ingredients and mix gently until combined.
- Fold in the blueberries without smashing them.
- Scoop the batter into the muffin liners, filling them two-thirds full. Sprinkle coarse sugar on top.
- Bake for 22-26 minutes or until a toothpick comes out clean. Let cool in the pan before transferring to a wire rack.
Notes
- Do not overmix the batter to prevent dense muffins.
- For extra flavor, try adding cinnamon or lemon zest to the dry ingredients.
- Use fresh blueberries for best results; if using frozen, toss them in flour to prevent sinking.
- Substitute soy milk with almond, oat, or other non-dairy milk if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Blueberry Muffins, Vegan Muffins Recipe, Dairy-Free Muffins, Fluffy Vegan Muffins, Healthy Blueberry Muffins