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
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (can sub spelt flour)
- ⅓ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup unflavored soy or almond milk
- ⅓ cup canola oil
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons lemon juice
- 2 cups fresh blueberries
Instructions
-
Preheat the oven to 400°.
-
Line a 12 cup muffin tin with papers.
-
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, lemon zest and salt.
-
In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla and lemon juice.
-
Add the liquid mixture to dry mixture and stir just until blended.
-
Fold in the blueberries.
-
Divide the batter among muffin cups.
-
Bake 17 to 19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
-
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.