Blueberry Muffins (Vegan)
PinServings: 12 muffins
These vegan Blueberry Muffins are a breakfast staple you don't want to miss! Loaded with juicy blueberries, these muffins are super moist and fluffy and simple to make. No need to use cupcake liners; bake them directly in the pan for the best result.
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Ingredients
- cooking oil spray - avocado, olive, canola, coconut or grapeseed
- 3/4 cup unsweetened soy milk or almond milk
- 2 teaspoons apple cider vinegar
- 2 cups + 1 tablespoon all-purpose flour - divided
- 2 teaspoons baking powder
- 1 1/2 cups fresh organic blueberries
- 1 cup organic cane sugar - turbinado-style sugar also works
- 1/4 cup coconut oil - melted
- 1/4 cup unsweetened applesauce
- 1 teaspoon lemon zest - from 1 small lemon; zest lemon before juicing
- 1 tablespoon fresh lemon juice - about 1 small lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 F and let the oven heat for at least 15 minutes before baking. To a muffin/cupcake pan, spray generously with nonstick cooking spray. For this recipe, it's highly recommended to NOT use muffin liners, due to the low-fat content in this recipe. If you do decide to use liners, be sure to use non-stick.
- In a medium bowl, add soy/almond milk and apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).
- Meanwhile, in a large bowl, add 2 cups flour, and baking powder. Stir well to combine thoroughly.
- Run the blueberries under cold water and transfer to a small bowl. Add the remaining 1 tablespoon flour and stir until coated. Set aside. This will help the muffins from getting soggy from the juice from the blueberries.
- To the medium bowl (with soy/almond milk), add the sugar, coconut oil, applesauce, lemon zest, lemon juice, and vanilla. Stir to combine.
- Immediately add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. **Do not over-mix; stir until just barely combined, and no more dry flour is visible. Some clumps will remain.
- Fold the blueberries into the batter and stir slightly to combine.
- Pour batter into each muffin liner, each to the top of the lining. The batter from this recipe will be a perfect amount for 12 full size muffins.
- Bake at 375 F for 25-28 minutes or until toothpick inserted in the middle comes out clean and muffins are golden brown. Leave in muffin tin to cool for 2-3 minutes, then remove muffins from pan carefully (see tip below), then transfer to cooling rack. Makes 12 large muffins. Store in an airtight container for several days.
Notes
- *Because this recipe is lower in fat, it works best without using muffin liners and baking directly in the greased muffin pan instead. If you prefer using liners, it's best to use nonstick muffin liners for this recipe. Silicone baking cups also work well.
- **It's really important not to over-mix the batter. If you do, the muffins will not rise as expected, and will be more heavy/dense. As mentioned in the recipe instructions, stir just until the wet ingredients are combined with the dry ingredients, and no more flour is visible. At that point, stop stirring and add the blueberries. When adding the blueberries, fold in slightly until just combined.
- To remove muffins from pan, carefully run a butter knife around the edges of the muffin until it releases. Use a small fork to carefully remove.
- You can also make mini-muffins from this recipe. To do so, fill a 24-count mini-muffin pan with liners. Add batter about 3/4 full and bake at 375 F for 18-20 minutes, until lightly browned and a toothpick inserted in the middle comes out clean (no batter).
Nutrition
Serving: 1muffin | Calories: 202kcal | Carbohydrates: 37g | Protein: 2.4g | Fat: 5g | Sodium: 14.4mg | Sugar: 19.2g
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