Vegan Blueberry Muffins
Indulge in the delightful experience of our Vegan Blueberry Muffins, a perfect guilt-free treat for any time of day. These soft, egg-free muffins are bursting with juicy blueberries and are incredibly easy to make with just 8 simple ingredients. Ideal for breakfast, snacks, or even dessert, they offer a burst of flavor with the refreshing hint of lemon zest. Whether you’re hosting a brunch or enjoying a quiet moment at home, these muffins will impress everyone with their taste and texture. Plus, they freeze beautifully—making it easy to enjoy wholesome goodness whenever you crave something sweet.
- Prep Time: 10 minutes
- Cook Time: 22.5 minutes
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 teaspoon grated lemon zest
- 1 cup non-dairy milk
- ¾ cup sugar
- ¼ cup neutral vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1½ tablespoon cornstarch
Instructions
- Preheat oven to 350°F (180°C) and line a muffin pan with liners.
- In a large bowl, whisk together lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract.
- Sift in flour, baking powder, and salt; mix until just combined.
- Toss blueberries with cornstarch and gently fold into the batter.
- Fill muffin liners almost to the top and bake for about 22.5 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lowcarbflavor.com/vegan-blueberry-muffins/