Vegan Blueberry Muffins
Brighten your mornings with these Vegan Blueberry Muffins—perfectly fluffy, and bursting with juicy blueberries in every bite! Made with wholesome ingredients like almond milk, melted coconut oil, and a hint of zesty lemon, these muffins are dairy-free, egg-free, and irresistibly delicious. The easy-to-follow recipe comes together in just 15 minutes of prep, making it ideal for busy mornings or weekend baking. Whether you're looking for a vegan treat or simply crave a healthier twist on a classic, these muffins are perfect for breakfast, brunch, or a snack. Plus, they’re kid-friendly and can be stored for up to three days—though they won’t last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, mix the almond milk and apple cider vinegar. Stir well and set aside for 5 minutes to curdle.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In the bowl with the almond milk mixture, add the vanilla extract, melted coconut oil, and lemon zest. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 371.5 g | 135% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 173.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 540 mg | 11% | |
*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.
