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Vegan Blueberry Muffins Recipe

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4 from 10 reviews

These Vegan Blueberry Muffins are fluffy, moist, and bursting with fresh blueberries, perfect for a healthy breakfast or snack. Made without eggs or dairy, they use soy milk and apple cider vinegar for a tender crumb and a subtle tang. Lemon zest adds a bright citrus note, while canola oil keeps them light and moist. Ready in just 30 minutes, these muffins are a delicious plant-based treat anyone can enjoy.

Ingredients

Wet Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Dry Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar

Other

  • 1½ - 2 cups fresh blueberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray to prevent sticking and set aside.
  2. Curdle the Soy Milk: In a small bowl, mix the soy milk with apple cider vinegar. Set aside for a few minutes to allow the mixture to curdle, which helps replicate buttermilk's tanginess in vegan baking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
  4. Combine Wet Ingredients: In another bowl, combine the granulated sugar, canola oil, lemon zest, and vanilla extract. Add the curdled soy milk mixture and stir until well blended.
  5. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently to combine until just mixed; a few lumps are fine. Avoid over-mixing to keep the muffins tender.
  6. Fold in Blueberries: Carefully fold in the fresh blueberries to evenly distribute them without crushing.
  7. Fill Muffin Tins: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a knife or toothpick into a muffin; it should come out clean.
  9. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for several minutes before transferring them to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries; if frozen, do not thaw to avoid blue streaks in the batter.
  • Do not over-mix batter to prevent dense muffins; lumps are acceptable.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Reheat briefly in the microwave or toaster oven for a warm treat.

Find it online: https://glowcooks.com/vegan-blueberry-muffins-recipe/