Vegan Blueberry Muffins Recipe
Perfectly moist and bursting with fresh blueberries these bakery style Vegan Blueberry Muffins are a delicious classic. They make a fantastic breakfast, snack, or sweet treat. And they are super easy to make needing just one bowl and about 30 minutes!
Prep Time 6 minutes minutes
Cook Time 24 minutes minutes
Total Time 30 minutes minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12
- 2 ⅓ cups all-purpose flour (300 grams)
- 1 cup cane sugar (200 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup melted vegan butter, cooled (I used earth balance)
- 1 cup unsweetened almond milk (room temperature)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 8 oz fresh blueberries (1 ½ cup)
Preheat the oven to 375° fahrenheit and prep a 12 cup muffin tin with liners.
Set aside ¼ cup of the flour.
Sift together the remaining flour, baking powder, baking soda, and salt into a large bowl. Now, add in the sugar and whisk the dry ingredients together.
In a separate bowl mix together the melted butter, almond milk, apple cider vinegar, and vanilla.
Then add the liquid ingredients to the flour mixture just until moistened. The batter will be lumpy.
Toss the blueberries in the ¼ cup of flour that you set aside and then gently fold into the batter.
Bake at 375° fahrenheit for 22-24 minutes. When done the muffins will be golden brown and a toothpick will come out clean.
Once out of the oven allow the muffins to cool in the pan on a cooling rack for 10 minutes. Then remove from the pan and enjoy!
The muffins will keep for about 3 to 4 days at room temperature when covered. Or you can store them in the freezer for up to 3 months in a freezer bag or airtight container.
*Frozen blueberries can be used, but make sure to thaw them before adding to the batter.
*You can use any neutral oil in place of the vegan butter if you prefer. Refined coconut oil, sunflower, grapeseed, and canola will work.
*If you replace the vegan butter with oil or use unsalted vegan butter you will need to increase the salt to ½ tsp.
Calories: 227kcal | Carbohydrates: 35.4g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 2.4g | Sodium: 148mg | Potassium: 60mg | Fiber: 0.9g | Sugar: 17.6g | Calcium: 43mg | Iron: 2mg
Keyword blueberries, blueberry muffins, vegan blueberry muffins, vegan muffins