The BEST Vegan Blueberry Muffins
The BEST Vegan Blueberry Muffins are soft, sweet, and perfectly moist, filled with fresh blueberries and a hint of lemon.
Equipment
- muffin tin
Ingredients
Wet Ingredients
- 1 cup soy milk or other non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ¼ cup canola oil
Dry Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons granulated sugar additional
Fruits
- 1.5 - 2 cups fresh blueberries
Instructions
Baking Instructions
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Notes
Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull them from the freezer and let them thaw at room temperature for several hours.
Nutrition
Serving: 1muffinCalories: 160kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 131mgPotassium: 167mgFiber: 2gSugar: 17gVitamin A: 101IUVitamin C: 6mgCalcium: 69mgIron: 1mg
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