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4.86 from 21 votes
Muffin Tin Filled with Vegan Blueberry Muffins with One Muffin Removed and Sitting on Top
Vegan Blueberry Muffins
Prep Time
5 mins
Cook Time
19 mins
Total Time
24 mins
 
These vegan blueberry muffins are moist, tender, bursting with juicy summer berries and flavored with vanilla and just a hint of lemon.
Course: Breakfast
Cuisine: American
Keyword: baking, blueberries, muffins
Servings: 12 muffins
Calories: 174 kcal
Author: Alissa
Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour (can sub spelt flour)
  • 1/3 cup organic granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 cup unflavored soy or almond milk
  • 1/3 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 2 cups fresh blueberries
Instructions
  1. Preheat the oven to 400°. 

  2. Line a 12 cup muffin tin with papers.

  3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, lemon zest and salt.

  4. In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla and lemon juice. 

  5. Add the liquid mixture to dry mixture and stir just until blended.

  6. Fold in the blueberries.

  7. Divide the batter among muffin cups. 

  8. Bake 17 to 19 minutes, until a toothpick inserted into the center of a muffin comes out clean.

  9. Remove from oven and transfer to a cooling rack. Allow muffins to cool completely before removing from tins.
Nutrition Facts
Vegan Blueberry Muffins
Amount Per Serving
Calories 174 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 0.6g3%
Sodium 161mg7%
Potassium 195mg6%
Carbohydrates 26.2g9%
Fiber 3.3g13%
Sugar 9g10%
Protein 3.8g8%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.