Vegan Blueberry Muffins
Enjoy soft and fluffy Vegan Blueberry Muffins made with simple ingredients. Perfect as snacks or desserts—try making them today!
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Total Time: 0 hours
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 teaspoon grated lemon zest
- 1 cup non-dairy milk
- ¾ cup sugar
- ¼ cup neutral vegetable oil (like avocado or canola)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1½ tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin pan with liners.
- In a large mixing bowl, whisk together the lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract until well combined.
- Sift in the flour, baking powder, and salt; mix gently until just combined.
- Toss blueberries with cornstarch and carefully fold them into the batter.
- Fill muffin liners nearly full and bake for about 22-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 164
- Sugar: 9g
- Sodium: 126mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://nobakemagic.com/vegan-blueberry-muffins/