Vegan Blueberry Muffins
Servings: 12 muffins
Indulge in the irresistible sweetness of these vegan blueberry muffins! Made with almond milk and bursting with juicy blueberries, these muffins are a delicious treat. This easy-to-follow recipe is perfect for beginner bakers and those looking for plant-based alternatives. Enjoy these muffins for breakfast, a snack, or a delightful dessert.
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.
- Mix everything well with a whisk to ensure there are no lumps.
- Add the blueberries and mix gently with a spatula.
- 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.
Notes
Nutrition
Serving: 1muffin | Calories: 157kcal (8%) | Carbohydrates: 26g (9%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 171mg (7%) | Potassium: 27mg (1%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 7IU | Vitamin C: 1mg (1%) | Calcium: 43mg (4%) | Iron: 1mg (6%)
