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Vegan Blueberry Muffins

Vegan blueberry muffins - Tasty
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Enjoy these delightful vegan blueberry muffins, a perfect blend of comforting tradition and fresh, plant-based ingredients. Easy to make and bursting with flavor!

Ingredients

Scale
  • 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 non-dairy milk (such as almond, soy, or oat)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and flax egg.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a teaspoon of lemon zest to the batter.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/vegan-blueberry-muffins/