Description
These Vegan Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries—easy enough for a weekday, cozy enough for a slow morning treat.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk (or oat/soy)
1/2 cup maple syrup
1/4 cup coconut oil, melted (or neutral vegetable oil)
1 tsp vanilla extract
1 tbsp lemon juice (or apple cider vinegar)
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin or lightly grease it.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
3. In a second bowl, whisk almond milk, maple syrup, melted coconut oil, vanilla, and lemon juice.
4. Pour wet into dry and stir gently just until no dry flour remains (do not overmix).
5. Fold in blueberries carefully (if frozen, add straight from freezer).
6. Scoop batter into muffin cups, filling each about 3/4 full.
7. Bake 22–25 minutes, until tops spring back and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then move muffins to a wire rack to finish cooling.
Notes
Frozen blueberries work great—add them frozen to reduce streaking.
For taller tops: bake at 425°F (220°C) for 5 minutes, then reduce to 400°F (200°C) for the remaining time.
Store airtight at room temp up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg