These vegan blueberry muffins are a delightful treat that are not only quick and easy to make but also packed with juicy blueberries. These fluffy muffins are perfect for breakfast or as a midday snack. They are vegan-friendly, so everyone can enjoy them!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk (such as almond or soy milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as it can make the muffins dense.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
