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.
Servings: 14 muffins
Calories: 226kcal
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¼ cup vegan butter melted
- 3½ ounces vegan egg
- ¾ cup unsweetened non-dairy milk of choice
- ½ teaspoon vanilla extract
- 1½ cups blueberries
Instructions
- Heat oven to 350℉/177℃.
- 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: 1muffin | Calories: 226kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 331mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg