Vegan Blueberry Muffins
These incredibly fluffy vegan blueberry muffins are bursting with juicy berries and feature a perfectly tender crumb. Made without eggs or dairy, they're surprisingly easy to make and taste even better than traditional muffins. Perfect for breakfast, snacks, or whenever you're craving a bakery-style treat!
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Servings: 12
Calories: 185kcal
Equipment
Ingredients
- 1 cup soy milk or other plant milk
- 1 teaspoon apple cider vinegar
- 1½ cups all-purpose flour
- ¾ cup sugar coconut or white
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cornstarch or arrowroot/tapioca
- ½ cup oil canola, coconut, or vegan butter
- 1 teaspoon vanilla extract
- 1 to 1½ cups fresh or frozen blueberries
- Optional coarse sugar for topping
Instructions
- Preheat oven to 400°F. Line a muffin pan with liners and spray with oil.
- Combine soy milk and apple cider vinegar in a small bowl; set aside to curdle for 5 minutes.
- Whisk dry ingredients (flour, sugar, baking powder, salt, cornstarch) together in a large bowl.
- Add milk mixture, oil, and vanilla to dry ingredients; stir until just combined.
- Gently fold in blueberries, being careful not to overmix.
- Fill muffin liners ¾ full; sprinkle with coarse sugar if desired.
- Bake for 22-26 minutes until golden brown and a toothpick inserted in center comes out clean.
Notes
Do not overmix the batter to avoid dense muffins - a few lumps are perfectly fine
If using frozen blueberries, do not thaw them first and toss lightly in flour before folding in to prevent bleeding
These muffins freeze beautifully for up to 3 months - wrap individually in plastic wrap
For extra fluffy muffins, let the batter rest for 5 minutes after mixing before filling the liners
Substitute any plant milk of choice - almond, oat, or coconut milk all work well
For oil-free version, replace oil with unsweetened applesauce (though texture will be slightly different)
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 185mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g