Delicious Vegan Blueberry Muffins Recipe

These Vegan Blueberry Muffins are the perfect treat for breakfast or an afternoon snack. Bursting with juicy blueberries and wholesome ingredients, they offer a delightful taste that everyone will love. Plus, they are easy to make, so you can whip up a batch anytime you crave something sweet and satisfying. Trust me, once you try this Vegan Blueberry Muffins Recipe, it will become a staple in your baking rotation.

There’s something comforting about freshly baked muffins, and these vegan versions are no exception. They are fluffy, moist, and not overly sweet, allowing the natural flavors of the blueberries to shine through. Add a cup of coffee or tea, and you have a perfect pairing for a relaxing moment.

Whether you’re vegan or simply looking to incorporate more plant-based options into your diet, these muffins are a delightful way to do so. They are made with easy-to-find ingredients and are suitable for everyone!

Easy and Tasty Vegan Blueberry Muffins

These Vegan Blueberry Muffins are soft, moist, and packed with fresh blueberries. They strike a lovely balance between sweetness and tartness, making them a deliciously satisfying snack or breakfast option.

Ingredients

1 cup almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
1/3 cup coconut oil, melted
1/2 cup maple syrup or agave syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Combine Wet Ingredients: In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling them about 2/3 full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.