"These vegan blueberry muffins are fluffy and full of flavor! They're the perfect way to use fresh (or frozen) blueberries and are ready in under an hour!"
Vegan Blueberry Muffins
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup non-dairy milk
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/3 cup canola or coconut oil
- 1 teaspoon vanilla extract
- zest of one lemon
- 1 1/2 cups fresh or frozen blueberries
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 baking soda
- 1/2 sea salt
Method
Step 1
Mix together the non-dairy milk and lemon juice and set aside for 5 minutes while the milk curdles. Then add the sugar, oil, vanilla extract and lemon zest and milk well.
Step 2
In a separate large mixing bowl, mix together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well.
Step 3
Pour the wet ingredients into the dry and mix. Be careful not to overmix. Then fold in the blueberries.
Step 4
Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top. Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before storing.