How To Make Vegan Blueberry Muffins
Tender, fluffy muffins bursting with juicy blueberries. Perfect for a vegan breakfast or snack.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
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Preheat oven to 375°F.
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In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
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Add wet ingredients to dry ingredients and stir until just combined.
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Gently fold in blueberries.
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Pour batter into muffin tins lined with paper liners.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool before serving.
Nutrition
- Calories : 357kcal
- Total Fat : 14g
- Saturated Fat : 10g
- Sodium : 628mg
- Total Carbohydrates : 53g
- Dietary Fiber : 3g
- Sugars : 19g
- Protein : 5g
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