Vegan Blueberry Muffins
Indulge in these amazing blueberry muffins, a vegan twist on a classic; light, and fluffy yet bursting with juicy blueberries. Irresistible goodness!
Equipment
- Whisk
Ingredients
- 2 cups All-purpose flour
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- ⅓ cup applesauce
- 1 cup plant milk
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix the plant milk, sugar, applesauce, and vanilla extract.
- In a separate bowl, mix the dry ingredients. Then, pour the dry ingredients into the wet ingredients and combine with a whisk.
- Once the batter is fully combined, gently fold in the blueberries.
- Pour the batter into a silicone cup-lined muffin tin, filling each cup about 2/3 full.
- Bake at 350 F for about 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let cool and enjoy!
Notes
- Feel free to use frozen berries for this recipe, but beware that they tend to create a very blue-colored batter. It won't change the taste or texture of this recipe, only the look. Toss lightly in flour prior to mixing in to avoid this.
- Not Vegan? Replace the applesauce with one whole egg.
- Gluten Free? Use gluten-free flour instead of all-purpose.
- Optional Add-ins: Add in chopped nuts or your favorite whole seed like pumpkin!
Nutrition
Serving: 1 muffinCalories: 144kcalCarbohydrates: 32gProtein: 2gFat: 0.5gSugar: 16g
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