Soy-Free Vegan Blueberry Muffins
These soy-free vegan blueberry muffins are a delightful treat packed with juicy blueberries and a perfectly balanced sweetness thanks to coconut sugar. Ideal for those with dietary restrictions, this recipe uses almond milk as a soy-free alternative and creates a tender, fluffy texture with a homemade buttermilk substitute using apple cider vinegar. A hint of cinnamon elevates the flavor, while neutral oils, like avocado or coconut, add richness without overpowering the natural blueberry goodness. Ready in just 40 minutes, these muffins are easy to bake and perfect for breakfast, snacks, or dessert. Whether served warm or at room temperature, they’re sure to impress vegan and non-vegan eaters alike. Enjoy fresh muffins that are light, moist, and bursting with fruity flavor, all while being entirely plant-based and allergy-friendly!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Coconut sugar
- 1 cups Unsweetened almond milk (or other soy-free plant milk)
- 1 tablespoons Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 0.3 cups Neutral oil (such as avocado or coconut oil, melted)
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and coconut sugar until evenly combined.
In a medium bowl, combine the almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to create a buttermilk substitute.
After the buttermilk has formed, whisk in the vanilla extract and neutral oil until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them. This helps prevent them from sinking to the bottom of the muffins during baking.
Gently fold the blueberries into the batter, making sure they’re evenly distributed without overmixing.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 406.1 g | 148% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 201.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 512 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 627 mg | 13% | |
*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.
