Vegan Blueberry Muffins
Light, fluffy, bursting with blueberries, and SO. GOOD. These Vegan Blueberry Muffins are the perfect bake to celebrate the warm summer days.
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¼ cup vegan butter, melted
- 3 ½ ounces vegan egg
- ¾ cup unsweetened non-dairy milk of choice
- ½ teaspoon vanilla extract
- 1 ½ cups blueberries
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with baking cups or spray with baking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together vegetable oil, butter, egg, milk, and vanilla.
- Pour over dry ingredients and mix together until wet ingredients are thoroughly incorporated.
- Fold in blueberries
- Scoop, or spoon, batter into prepared pan.
- Bake for 20 minutes, or until lightly browned.
Notes
Substitutions:
- You can use your favorite non-dairy milk to bake with in this recipe, we personally preferred oat milk.
- Frozen blueberries can be used instead of fresh.
- If you're using fresh blueberries, make sure you check them! Pick out any that are molded, smushed, or dried out.
- The smaller the blueberries you have, the more blueberries the muffins will have!
- Fill each muffin cup to about ¾ of the way full.
- These muffins freeze really well!
- If using an egg replacer, follow instructions on package for 2 egg equivalent.
- Also, if you are using an egg replacer, increase the milk to 1 cup.
Nutrition
Serving: 1Calories: 226kcalCarbohydrates: 33gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 331mgPotassium: 92mgFiber: 1gSugar: 18gVitamin A: 276IUVitamin C: 2mgCalcium: 87mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.