ObiHow To Make The Vegan Blueberry Muffins Everyone Enjoys
These vegan blueberry muffins are perfect for anyone who’s looking to enjoy something sweet without spending so much time and ingredients and difficult process. These muffins are soft, moist, and just sweet enough without being excessive. A light sprinkle of sugar on top adds a slight crunch, making each bite of the muffins even more satisfying.
These vegan muffins are perfect for whatever way you love to enjoy your muffins, whether you enjoy them with your morning coffee, as a snack during a busy afternoon, or as a light dessert, they fit the moment. They’re also a great choice if you’re baking for your equally vegan friends or family. The best thing about this is that even non-vegans enjoy them so much too.
The reason I crated this homemade recipe for making vegan blueberry muffins, is to give you control over ingredients, that way you can adjust everything according to your taste.
Let’s get into the actual recipe so you can start making yours.
Homemade Vegan Blueberry Muffins Recipe
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it.
- In a small bowl, combine the dairy-free milk and apple cider vinegar. Let it sit for 5 minutes to slightly curdle.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the oil, milk mixture, and vanilla extract to the dry ingredients. Stir gently until just combined—do not overmix.
- Fold in the blueberries using a spatula. If using frozen blueberries, toss them lightly in flour first to prevent sinking.
- Divide the batter evenly among the 12 muffin cups. If desired, sprinkle tops with coarse sugar for extra crunch.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Nutrition
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