Description
A straightforward recipe for moist, dairy-free blueberry muffins.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsweetened plant milk (soy or almond recommended)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, mix the plant milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- Apple cider vinegar reacts with the plant milk to create a buttermilk substitute, helping the muffins rise.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: vegan, blueberry muffins, dairy-free, breakfast, baked goods, plant-based