Easy Vegan Allergy Friendly Blueberry Muffins
Indulge in the goodness of these Easy Vegan Allergy Friendly Blueberry Muffins, a delightful treat that's perfect for everyone, including those with dietary restrictions. Bursting with juicy blueberries and made with simple, wholesome ingredients like unsweetened applesauce and plant-based milk, these muffins are entirely dairy-free, egg-free, and nut-free. The recipe takes just 15 minutes to prepare, making it a quick and accessible option for busy mornings or afternoon snacks. With a soft, fluffy texture and the option to top them with a sprinkle of demerara sugar for a sweet, crunchy finish, these muffins are as versatile as they are delicious. Enjoy them fresh out of the oven, or store them for up to three days—they’re a treat the whole family can savor! Perfect for vegan breakfast ideas, allergy-friendly snacking options, or simply satisfying your blueberry muffin cravings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.33 cups Neutral oil (like canola or vegetable)
- 1 teaspoons Vanilla extract
- 0.75 cups Plant-based milk (like oat or almond)
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons Optional: Demerara sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the unsweetened applesauce, neutral oil, vanilla extract, and plant-based milk until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Avoid over-mixing; the batter should be just combined.
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle a pinch of demerara sugar on top of each muffin for a crispy, sweet topping.
Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes in the tin. Then carefully transfer them to a wire rack to cool completely.
Enjoy your allergy-friendly blueberry muffins fresh or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 200.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
