Vegan Blueberry Muffins
These vegan blueberry muffins are moist, tender, bursting with juicy summer berries! Flavored with vanilla and just a hint of lemon, they're perfect for breakfast or a sweet snack!
Servings: 12 muffins
Calories: 184kcal
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (can sub spelt flour)
- ¼ cup organic granulated sugar, plus 2 teaspoons for topping (optional)
- ¼ cup organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unflavored soy or almond milk (at room temperature)
- ⅓ cup canola oil
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 400°.
- Line a 12 cup muffin tin with papers. (See note.)
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla, lemon juice, and lemon zest.
- Add the liquid mixture to dry mixture and stir just until blended.
- Fold in the blueberries.
- Divide the batter among muffin cups, then optionally sprinkle the tops with 2 teaspoons of sugar.
- Bake 17 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and transfer the tin to a cooling rack. Allow the muffins to cool completely before removing them from the tin.
Notes
For larger muffins, use only 9 muffin cups.
Nutrition
Serving: 1muffin (1/12 of recipe) | Calories: 184kcal | Carbohydrates: 28.2g | Protein: 3.8g | Fat: 6.9g | Saturated Fat: 0.6g | Sodium: 161mg | Potassium: 195mg | Fiber: 3.3g | Sugar: 9g | Calcium: 30mg | Iron: 1.3mg