Vegan Blueberry Muffins
Vegan Blueberry Muffins, packed with juicy blueberries and a hint of lemon in every bite! These delicious soft muffins make the perfect healthy snack! Easy, Vegan, Vegetarian, Dairy Free, Kid-Friendly
If you subscribe to my emails, then you already have my eCookbook with this recipe in it! The original recipe came from My Darling Vegan. I just made them and am now raving about them!
I am one of those Mom’s. You know, the kind that is getting a little emotional because my son is getting ready to start his first year of school. He starts in just a few days, so this morning I was thinking out loud to prepare him for what’s to come. He is going to pick out his outfits one week at a time so there isn’t any effort required on school mornings. We are going to pack his lunches the night before. And, I warned him that I would be taking pictures of him on his first day. With a heavy sigh he said, “But Mom, you JUST took pictures of me.”
It’s true. We hauled him, along with my niece and nephew, out to a park to get some nice pictures of them. In his mind, that should cover him for any future pictures I want. HA! I explained to him that I want a picture of him on his first day of school with his back pack and sitting at his desk. And then I went on and on trying to convince him that this is normal, it’s what all Mom’s do! I know I am ridiculous; I just love him to pieces.
The day will probably come when I am not as excited as I am now to pack his school lunch, but for now, I am super excited and planning all sorts of things to pack him.
Like these Vegan Blueberry Muffins.
The juicy blueberries and lemon zest, combined with the soft batter make for a really pleasant muffin eating experience. There is something about the great flavor that really makes you slow down and savor these!
Give me a lemon to zest in the dead of winter and all of my senses are quickly induced into Spring!
Some days I feel like converting a recipe, and other days I just want a recipe that’s already vegan or non-dairy. That’s what I love about this recipe! I don’t have to do anything different I just make it as is, and wa-la, delicious Vegan Blueberry Muffins!
The original recipe calls for Apple Cider Vinegar. That isn’t a common baking ingredient for me, so when I see a recipe that calls for it I just use lemon juice instead. Works just the same!
Also, I got 16 Vegan Blueberry Muffins out of my batch. I baked them for 20 minutes. If you want bigger muffins, go for it! Squeeze the batter into 12 muffin cups and bake longer, for about 20-25 minutes. Keep an eye on them after 20 minutes so they don’t get over done!
Vegan Blueberry Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Ingredients
- 1 cup Unsweetened Soy/Almond Milk
- 1 tsp Apple Cider Vinegar or Lemon Juice
- 2 cups Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup + 2 tbsp Sugar
- 1/4 cup + 2 tbsp Oil
- 1 tsp Vanilla Extract
- Zest of 1 Lemon
- 2 cups Fresh Blueberries
Instructions
- Preheat oven to 375 degrees. Line muffin tin with baking cups, lightly spray with non-stick spray, and set aside.
- In small bowl, combine milk and apple cider vinegar. (Lemon juice works instead of the vinegar!) Set aside to allow milk to curdle.
- In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In separate bowl, mix together sugar, oil, lemon zest, and vanilla extract. Add milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well mixed. Don't over mix, lumps are okay. Fold in blueberries.
- Spoon into muffin cups evenly. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow muffins to cool before removing from the pan.
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