Vegan Blueberry Muffins
User Reviews
4.2
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
161 kcal
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Cuisine
American
Vegan Blueberry Muffins
Description
The muffin batter combines dry ingredients including flours, leavening agents, and salt, with wet ingredients such as oat milk mixed with apple cider vinegar (to provide acidity), applesauce for moisture and binding, cane sugar, and vanilla extract. Blueberries are folded in last to evenly distribute their fruity bursts throughout the muffins.
Baked at 350°F for about 30 minutes, the muffins develop a golden top and a soft interior, evidenced by a clean toothpick test. Using whole wheat pastry flour adds subtle nuttiness and a tender texture without heaviness. The recipe allows for either fresh or frozen blueberries (added to the batter without thawing), which maintain their shape and juiciness in the muffins.
These muffins are best enjoyed fresh on the baking day but can be stored at room temperature in a covered container for 2-3 days. For a gluten-free option, a 1:1 gluten-free flour blend is suggested. The apple cider vinegar helps the oat milk mimic buttermilk by reacting with the baking soda to provide lift and tenderness in the crumb.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- ⅔ cup cane sugar or coconut sugar
- ⅓ cup applesauce unsweetened; cinnamon
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen*
Instructions
- Preheat oven to 350° F.
- Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
- Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
- Combine all the dry ingredients (flour, baking powder, baking soda and salt) in a large mixing bowl. Create a well in the middle of the bowl.
- Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
- Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool before removing from tin and serving. Muffins are best the day you make them, but leftovers can be kept at room temperature in a covered container for 2-3 days.
Notes
- For gluten-free muffins, substitute the flours with 2 cups of 1:1 gluten-free all-purpose flour blend.
- If using frozen blueberries, add them directly to the batter without thawing to preserve their texture.
- Muffins are best eaten the day they are baked but can be kept at room temperature covered for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 161kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 199mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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