A Wholesome, Flavor-Packed Treat

Vegan blueberry muffins are the perfect balance of sweet and tart, with a delightful fluffy texture and vibrant color from the fresh blueberries. They’re great for breakfast, a midday snack, or a sweet treat anytime. The best part? These muffins are 100% plant-based, making them a wonderful option for everyone, whether you follow a vegan lifestyle or not.

Ingredients for the Vegan Blueberry Muffins:

Dry ingredients:

• 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier version)
• 1/2 cup granulated sugar (you can also use coconut sugar or maple syrup)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional for extra flavor)

Wet ingredients:

• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar (this reacts with the baking soda to help the muffins rise)

For the blueberries:

• 1 cup fresh blueberries (or frozen blueberries, thawed and drained)

Optional:

• 2 tbsp lemon zest (for a refreshing citrus twist)
• 1 tbsp chia seeds or flax seeds (for extra fiber and omega-3s)

Instructions to make Vegan Blueberry Muffins:

1: Preheat the Oven and Prepare Muffin Pan

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly grease it so that the muffins won’t stick.

2: Mix Dry Ingredients

In a large bowl, whisk together all dry ingredients:
Flour: You can use all-purpose flour for a light and fluffy texture or whole wheat flour for a denser, heartier muffin.
Sugar: Granulated sugar adds sweetness to these muffins. Feel free to substitute with coconut sugar or maple syrup for a more natural sweetener.
Baking Powder & Baking Soda: These two ingredients are crucial for making the muffins rise and become light and airy.
Salt: Adds sweetness to the blueberries.
Cinnamon: Optional, but cinnamon adds a cozy, aromatic flavor that pairs so well with blueberries.

3: Mix the Wet Ingredients

Whisk all your wet ingredients together in another bowl:
Almond milk: Use for a smooth and neutral-flavored base
Oil: Using vegetable oil ensures you don’t overpower the rest with a heavy, strong oil like coconut oil
Vanilla Extract: This does sweeten but it also deepens the taste to warm, earthy.
Apple Cider Vinegar: Don’t omit this! It reacts with the baking soda to help raise the muffins and gives it a soft fluffy texture.

4: Wet and Dry Ingredient Mixture

Create a hole in the dry ingredients and add the wet mixture into it.
Gently fold in the mixture using a spatula until just combined. Be gentle and avoid overmixing this as it makes the muffins light and fluffy. It’s alright if the batter is a bit lumpy.

5: Fold in the Blueberries

Fold in the fresh or frozen blueberries gently by spatula evenly distributed throughout the batter. Note: If the blueberries were frozen, the blueberries first have to be dusted using a little bit of flour when added to batter to prevent them sinking to the bottom while baking

6: Scooping the Batter into Muffin Tin

Use a spoon or an ice cream scoop to divide the muffin batter evenly among the prepared muffin pan. Fill each cup about 3/4 of the way full to leave room for the muffins to rise.
If you like, you can sprinkle a little extra sugar on top of the muffins before baking to give them a slightly crispy, sweet topping.

Step 7: Bake to Perfection

Put the muffins into the preheated oven for around 18-22 minutes or until a toothpick, which is inserted in the middle of a muffin, comes out clean. There should be only a few moist crumbs. Start checking after 18 minutes since every oven works a little differently.

Step 8: Letting the Muffins Cool

Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set and maintain their shape.

Serving Tips for Vegan Blueberry Muffins:

Serve your muffins warm with a cup of coffee, tea, or a plant-based yogurt.
You can also enjoy them with a smear of almond butter or coconut butter for extra richness.

Nutritional Information (per muffin):

Calories: 170-200 kcal | Carbs: 28g | Protein: 2g | Fat: 7g (mostly from the oil or coconut oil)
Fiber: 2-3g (depending on whether you use whole wheat flour)
Sugar: 12g (can be reduced by using a low-sugar sweetener)

Tips for Success:

Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until combined!
Add Lemon Zest: For an extra zing, lemon zest pairs beautifully with blueberries, enhancing their flavor.
Customize: Add other mix-ins such as chopped nuts (walnuts or almonds) or even chocolate chips for an interesting twist.
Storage: Place your muffins in an airtight container and store at room temperature up to 2-3 days. They also freeze well for up to a month-let them cool first before freezing and thaw at room temperature.

Conclusion:

These vegan blueberry muffins are soft, fluffy, and full of flavor. They’re great for a breakfast or snack, vegan or not. It’s easy to make, uses just a few ingredients, and when you bite into them, they are just pure heaven! You’ll be able to enjoy these with your morning coffee or an afternoon snack; these muffins will surely be one of your go-to baked goodies.

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