Vegan Mini Blueberry Muffins
Bite-sized, fluffy, and bursting with juicy blueberries, these Vegan Mini Blueberry Muffins are the perfect treat for breakfast, snacking, or sharing! Made with wholesome ingredients like a flax "egg" and dairy-free almond milk, these muffins are completely plant-based without sacrificing flavor or texture. A hint of cinnamon adds cozy warmth, while fresh blueberries provide a delightful pop of sweetness in every bite. With just 15 minutes of prep time, you'll have a batch of 24 perfectly tender muffins ready in no time. Serve them warm, pair with a cup of coffee, or pack them for on-the-go snacking. These light, moist, and vegan-friendly mini muffins are sure to become a new household favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 0.5 cup granulated sugar
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon flaxseed meal
- 2.5 tablespoons water
Instructions
Preheat the oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it with non-stick spray.
In a small bowl, combine the flaxseed meal and water to make a flax egg. Let it sit for about 5 minutes until it thickens.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, mix the almond milk and lemon juice. Let it sit for a minute to curdle slightly, creating vegan buttermilk.
Add the sugar, vegetable oil, vanilla extract, and thickened flax egg to the almond milk mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold in the blueberries until evenly distributed in the batter.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the mini muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 116.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 458 mg | 10% | |
*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.
