Nut-Free Vegan Blueberry Muffins
Bursting with juicy, fresh blueberries and made entirely nut-free, these vegan blueberry muffins are a delightful treat for everyone, including those with nut allergies or dietary restrictions. Perfectly soft, moist, and infused with a subtle hint of lemon and vanilla, these muffins bring together simple yet wholesome ingredients like applesauce and oat or soy milk for a tender crumb without eggs or dairy. Ready in just 35 minutes, they're easy to whip up and make a great breakfast, snack, or dessert option. Whether you're baking for a crowd or meal prepping for the week, this nut-free vegan recipe ensures delicious results every time while accommodating various dietary needs.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any nut-free plant-based milk, such as oat or soy)
- 0.25 cup Vegetable oil
- 1 teaspoon Pure vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon Lemon juice
- 0.25 cup Applesauce (ensure nut-free if store-bought)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or grease the tin well with a vegan cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
In a medium mixing bowl, stir together the plant-based milk, vegetable oil, applesauce, vanilla extract, and lemon juice.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix to avoid dense muffins.
Gently fold in the fresh blueberries, ensuring even distribution throughout the batter.
Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven 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.
Enjoy these nut-free vegan blueberry muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 380.5 g | 138% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 179.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 500 mg | 38% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 651 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.
