Description
Moist and flavorful vegan muffins bursting with the sweetness of roasted blueberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
- In a small bowl, toss the blueberries with lemon juice. Set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- In a separate bowl, whisk together the vegetable oil, plant-based milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the lemon-juice coated blueberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
- Ensure your blueberries are dry before tossing them with lemon juice to prevent the batter from becoming too wet.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan muffins, blueberry muffins, roasted blueberries, dairy-free, egg-free, plant-based baking