Vegan Blueberry Muffins
These may just be the BEST Vegan Blueberry Muffins you’ll ever try! Bursting with sweet, juicy blueberries in every bite, these scrumptious muffins are so soft and moist, you don’t have to be vegan to fall in love with them!
Servings: 7
Calories: 236kcal
Equipment
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup oat milk (unsweetened vanilla)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (I used miyokos.)
- ⅓ cup unsweetened natural applesauce
- 1 teaspoon vanilla
- ¾ cup blueberries (Toss in flour to coat, regular or mini not jumbo work best.)
- 1 ½ cup all purpose unbleached flour
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup vegan cane sugar + more for topping
Instructions
- Pre heat your oven at 375° F and spray your muffin tin with non stick spray or grease with butter.
- PREP: In a small bowl mix the milk and apple cider vinegar and set aside for 5 minutes.
- In a mixing bowl melt the butter.
- Add the vanilla, milk + ACV mixture, apple sauce and sugar and whisk together.
- Add the dry ingredients to the wet ingredients (flour, baking powder and salt) and fold together with a spatula. Avoid over mixing, the batter should be lumpy still about 20-30 folds.
- Toss the blueberries in about 1 tablespoon flour, set a couple aside for topping and the fold the rest into the batter.
- Pour mixture into the muffin pan filling a little more than ¾ full.
- Top each muffin with blueberries and sugar. Place in the oven on the middle shelf and bake for 24 minutes.
- Let cool for 15-20 minutes in pan, carefully remove knife let cool another 15 min before eating.
- Makes 7 muffins. Store in a sealed container for about 3 days.
Video
Notes
- Do not use muffin liner (it will stick too much, just spray or grease the muffin tin).
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a “buttermilk” if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini blueberry muffins, it’s not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- I have used Earth Balance and Miyokos butter for this recipe and both work great.
- Butter is measured using the “dry cup method”, meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Tossing the blueberries in some flour helps prevent them from all falling to the bottom of the batter.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 351mg | Potassium: 62mg | Fiber: 1g | Sugar: 19g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
