Low Fat Vegan Blueberry Muffins
Indulge guilt-free with these Low Fat Vegan Blueberry Muffins, a wholesome treat that's as nutritious as it is delicious! Made with whole wheat pastry flour and sweetened naturally with pure maple syrup and unsweetened applesauce, these muffins are soft, moist, and packed with juicy bursts of blueberries in every bite. The almond milk and apple cider vinegar create a light vegan 'buttermilk' to ensure a perfect fluffy texture, while optional lemon zest adds a refreshing zing. This easy-to-follow recipe requires just 15 minutes of prep time and bakes to golden perfection in under 25 minutes. Perfect for breakfast, snacking, or a healthy dessert, these dairy-free and egg-free muffins are a must-try for anyone seeking a plant-based, low-fat option that doesn’t skimp on flavor. Make a batch today and enjoy the goodness!
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk
- 1 teaspoons Apple cider vinegar
- 0.5 cups Unsweetened applesauce
- 0.5 cups Pure maple syrup
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 teaspoons Lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with a non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and create a 'vegan buttermilk.'
Once the almond milk mixture has curdled, stir in the applesauce, maple syrup, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix, as the batter should be slightly lumpy.
Gently fold in the blueberries and lemon zest (if using), being careful not to crush the berries.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 107.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 605 mg | 47% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1588 mg | 34% | |
*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.
