Vegan Blueberry Muffins
The BEST Vegan Blueberry Muffins you'll ever make! These incredible muffins are so moist, fluffy and bursting with flavor. A delicious, easy treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.
Servings: 12 muffins
Ingredients
- 1 cup unsweetened plain plant based milk
- 1 tbsp lemon juice
- Zest of one lemon about 1ish tbsp
- 1.5 cups sugar
- ½ cup neutral oil I used vegetable oil, but canola or avocado would work
- 1 tsp vanilla extract
- 2.5 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups blueberries
- Optional but so good: raw sugar to sprinkle on top
Instructions
- Preheat oven to 350 F. Spray a muffin tin with baking spray - I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
- Mix the almond milk with the lemon juice and set aside.
- Whisk together the flour, powder, and salt and set aside.
- Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
- Fold in the dry to the wet - careful not to over mix. Stir in the blueberries.
- Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
- Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.
Notes
- Store any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
- Freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the fridge before enjoying again or reheat in the microwave or oven.
