Blueberry muffins are a perfect breakfast, snack and dessert that you can make when you have lots of blueberries and want to use them up. This is an easy recipe to make vegan blueberry muffins with almond milk.
Ingredients
To make this easy vegan blueberry muffin recipe, you will need fresh or frozen blueberries.
All-purpose flour, almond milk, sugar, oil, vanilla extract for flavor, and vinegar are used along with some baking soda and baking powder as a leavening agent.
Instructions
In a large mixing bowl, add all the wet and dry ingredients except blueberries. With the help of a whisk, stir and mix all the ingredients and ensure there are no lumps. Add the blueberries and fold them gently with a spatula.
Step 1: Mix all wet and dry ingredients except blueberries.
Step 2: Add the blueberries and mix gently.
Fill the muffin liners in muffin tray to ⅔rd capacity full. You can use silicone muffin holders too, they are reusable. Bake the blueberry muffins for about 25 minutes at the temperature of 350°F.
You can insert a toothpick at the center of the muffin to check for doneness. If it comes out clean, blueberry muffins are done, some blueberry pulp might stick to the toothpick, so test in another place if needed.
Step 3: Fill the muffin liners to ⅔rd capacity.
Step 4: Bake at 350°F for about 25 minutes.
Substitutions
- Brown sugar - use brown sugar instead of cane sugar.
- Plant based milk - use plant-based non-dairy milk of choice.
- Oil - I prefer grapeseed oil, you can use oil of your choice without strong flavor.
Variations
Equipment
To make the blueberry muffin batter, you only need a whisk and a mixing bowl. You can make the muffins in silicone muffin molds or in the muffin tray.
Storage
These almond milk blueberry muffins can be stored at room temperature for 3-4 days in an airtight container.
Top tip
To check if the blueberry muffins are done, insert a toothpick at the center of the muffin and see if it comes out clean, that means it is well cooked. Else you can bake it for a few more minutes. Some blueberries might end up on the toothpick, so insert again and check.
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📖 Recipe
Vegan Blueberry Muffins
Equipment
- 12 Muffin liners
- Convection Oven
Ingredients
Wet ingredients
- 1 cup Almond milk (or another plant-based milk)
- ¼ cup Oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry ingredients
- 1 ½ cup All purpose flour (180 grams)
- ¾ cup Organic cane sugar
- ¾ teaspoon Baking Soda
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
Add ins
- 1 cup Blueberries (frozen or fresh)
Instructions
- Preheat the oven to 350°F while you prepare the mix. Place the rack at mid level.
- Add all the wet and dry ingredients, except blueberries, to a mixing bowl.1 cup Almond milk, ¼ cup Oil, 1 teaspoon Vinegar, 1 ½ cup All purpose flour, ¾ cup Organic cane sugar, ¾ teaspoon Baking Soda, ¾ teaspoon Baking powder, ¼ teaspoon Salt, 1 teaspoon Vanilla extract
- Mix everything well with a whisk to ensure there are no lumps.
- Add the blueberries and mix gently with a spatula.1 cup Blueberries
- Line the muffin tray with muffin liners
- Pour the batter into the muffin liners up to ⅔rd capacity.
- Bake in the oven for about 25 minutes at 350°F.
- Insert a toothpick at the center of the muffin to check for doneness. If it does not come out clean then bake for a few more minutes. (If the toothpick touches a blueberry, you might get the blueberry pulp on it, so check by inserting again)
- Remove the muffin tray from the oven and allow them to cool down for 25-30 minutes.
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