Vegan Blueberry Muffins
These vegan blueberry muffins are soft, fluffy, and moist, bursting with juicy blueberries. They are incredibly easy to prepare in a single bowl, making cleanup a breeze. Perfect for weekend breakfasts or a delightful weekday snack.
Instructions
- 1
Preheat oven to 400 degrees F. Line a standard muffin pan with liners and spray lightly with oil.
- 2
Combine unsweetened soy milk (1.25 cup) and apple cider vinegar (1 tsp) in a measuring cup. Set aside to curdle (this is your "buttermilk").
- 3
In a large mixing bowl, whisk together all purpose flour (2 cup), granulated sugar (1 cup), baking powder (2 tsp), salt (0.25 tsp), and cornstarch (1 tbsp).
- 4
Pour in the soy milk/vinegar mixture, melted vegan butter (0.33 cup) (or oil) and pure vanilla extract (1 tsp). Stir with a large spoon until just combined, do not overmix. Small lumps are fine.
- 5
Gently fold in blueberries (1.5 cup). Using a small measuring cup or ice cream scoop, add batter to the liners, filling 3/4 full. Top with a few extra [blueberries] and a sprinkle of coarse sugar (1.5 tbsp), if desired.
- 6
Bake for 22-26 minutes, until golden brown and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Enjoy!
- 7
Store leftover muffins in an airtight container at room temperature for up to 3 days. Freeze by wrapping in plastic wrap and placing in a freezer bag for up to 3 months.
Nutrition Facts
Per portion