Vegan Classic Blueberry Muffins
Elevate your morning routine with these Vegan Classic Blueberry Muffins, a plant-based twist on the beloved breakfast favorite. Bursting with juicy fresh blueberries and a hint of zesty lemon, these moist muffins are perfected with a delicate crumb thanks to homemade vegan buttermilk created from almond milk and apple cider vinegar. Easily prepared in under 40 minutes, they feature pantry staples like all-purpose flour, coconut oil, and vanilla extract, making them both convenient and wholesome. Whether served as a quick grab-and-go snack or paired with your favorite coffee, these dairy-free and egg-free muffins bring classic flavors to your table with modern simplicity. Perfect for vegans and non-vegans alike, they’re a crowd-pleaser you’ll make on repeat!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.75 cup granulated sugar
- 0.3 cup coconut oil, melted
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for about 5 minutes to curdle. This will act as your vegan buttermilk.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the granulated sugar, melted coconut oil, and vanilla extract until smooth.
Add the curdled almond milk to the sugar mixture and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this will result in dense muffins.
Gently fold in the blueberries and lemon zest, being careful to avoid breaking the berries.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.5 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 37 mg | 1% | |
*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.
