Description
Vegan Blueberry Muffins are a delightful treat that everyone can enjoy! These muffins are soft, fluffy, and bursting with juicy blueberries, making them perfect for breakfast or a quick snack. With just eight simple ingredients, this easy recipe is not only quick to prepare but also free from eggs and dairy. Whether you’re hosting a brunch or need a grab-and-go option for busy mornings, these muffins are sure to impress. Their moist texture and versatile flavor make them an ideal choice for any occasion.
Ingredients
Scale
- 1 teaspoon grated lemon zest
- 1 cup non-dairy milk
- ¾ cup sugar
- ¼ cup neutral vegetable oil
- 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, mixing gently until just combined.
- Rinse the blueberries and toss them with cornstarch in a separate bowl before folding them into the batter.
- Fill the muffin liners nearly to the top and optionally sprinkle sugar on each muffin.
- Bake for about 22.5 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg