Vegan Blueberry Muffins Fuss Free Vegan Recipe

Buckle up, fellow baking enthusiasts, because today we’re diving into the magical world of plant-based treats with these irresistibly delicious blueberry muffins that are so easy to whip up, you’ll wonder why you haven’t made them a weekly ritual yet!

I enjoy making recipes that are easy and tasty, like my Vegan Blueberry Muffins. These muffins are flavorful and straightforward, a perfect medley of all-purpose flour, granulated sugar, and just the right amount of cinnamon.

Blending almond milk with fresh blueberries creates a delightfully sweet muffin, one that also has impressive nutritional stats. The combination of the two makes for a breakfast or snack option that has you covered on both taste and health fronts.

Vegan Blueberry Muffins Fuss Free Vegan Recipe Ingredients

• All-purpose flour: Base ingredient, provides structure, high in carbohydrates.
• Granulated sugar: Sweetener, enhances flavor, dissolves easily.
• Vegetable oil: Adds moisture, prevents dryness, helps bind ingredients.
• Apple cider vinegar: Activates baking powder, adds slight tanginess.
• Almond milk: Dairy-free, plant-based, contributes creamy texture.
• Blueberries: Rich in antioxidants, natural sweetness, adds flavor.

Vegan Blueberry Muffins Fuss Free Vegan Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/4 cup almond milk (or any plant-based milk)
• 1 cup fresh or frozen blueberries
• Optional: 1/4 teaspoon ground cinnamon

How to Make this Vegan Blueberry Muffins Fuss Free Vegan Recipe

1. Set your oven to 400°F (200°C) to warm up. Meanwhile, take a muffin baking tin and prepare it for the batter—either by using paper liners or giving the tin a light coating of grease. You’re ready to bake!

2. In a big mixing bowl, stir the following: all-purpose flour, granulated sugar, salt, baking powder, and, if you like, ground cinnamon.

3. In another bowl, mix the vegetable oil, the vanilla extract, the apple cider vinegar, and the almond milk. Stir until the mixture is cohesive and well-blended.

4. Add the wet ingredients to the dry ingredients and stir gently until combined; do not overmix.
1. Wet ingredients: 1 large egg, beaten

5. Fold the blueberries in carefully so that they are evenly distributed in the batter.

6. Split the batter evenly between the muffin cups you prepared, filling each about two-thirds full.

7. Put the muffin tin in the oven that has been preheated and bake it for 18-20 min, or until you can stick a toothpick in the center of a sheet of cake and have it come out clean.

8. After baking, take the muffins out of the oven and allow them to cool in the tin for approximately 5 minutes.

9. Move the muffins to a wire rack so they can cool completely.

10. Enjoy your trouble-free plant-based blueberry muffins, served either warm or at room temperature.

Vegan Blueberry Muffins Fuss Free Vegan Recipe Equipment Needed

1. Oven
2. Muffin baking tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Wire rack
10. Toothpick

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Yes, you can use whole wheat flour in place of all-purpose flour. But the texture of the muffins may change slightly, making them denser.

  Substituting Ingredients for Lemon Poppy Seed Muffins

• What can I use instead of vegetable oil?Melted coconut oil, or any other oil with a neutral flavor, makes a fine substitute.
• Can I use a different type of vinegar?Though apple cider vinegar is favored for its mild flavor, in a pinch one can use white vinegar.
• Is it okay to use frozen blueberries?Undoubtedly, frozen blueberries are great; just be sure to coat them lightly with flour to prevent them from sinking to the bottom.
• How should I store these muffins?Keep them in an airtight container at room temperature for as long as 3 days, or, for longer storage, place them in the freezer.
• Can I make this recipe gluten-free?A gluten-free flour blend may work identically or almost identically to all-purpose flour in any given recipe.

  However, the performance of a gluten-free flour blend can be affected by the individual ingredients that comprise that blend. Characteristics of those ingredients, such as protein content, starch-to-flour ratio, and particle size, can vary widely and affect the final product.

  If you can find a gluten-free flour blend that works as well as an all-purpose gluten-containing flour in a recipe, then use that blend for the best results.

• What plant-based milk works best?Almond milk is suggested, but soy, oat, or coconut milk are also fantastic options.

Vegan Blueberry Muffins Fuss Free Vegan Recipe Substitutions and Variations

Use whole wheat flour or a gluten-free all-purpose flour blend in place of all-purpose flour.
Substitute granulated sugar with either coconut sugar or maple syrup.
Use melted coconut oil or applesauce instead of vegetable oil.
Soy milk or oat milk can be used to replace almond milk.
Raspberries or diced strawberries can replace blueberries.

Pro Tips

1. Enhance Flavor with Zest Add a teaspoon of lemon zest to the dry ingredients for a burst of citrus flavor that complements the blueberries beautifully.

2. Prevent Blueberries from Sinking Toss the blueberries with a tablespoon of flour before folding them into the batter. This will help keep them evenly distributed throughout the muffins.

3. Use Room Temperature Ingredients Make sure the almond milk and any other refrigerated ingredients are at room temperature before mixing. This helps create a smoother batter and allows the muffins to bake more evenly.

4. Customize Sweetness and Texture If you prefer slightly sweeter muffins or a caramelized top, sprinkle a bit of coarse sugar or turbinado sugar over the batter just before baking.

5. Check for Doneness Carefully Oven temperatures can vary, so keep a close eye on the muffins in the last few minutes of baking. If needed, rotate the muffin tin halfway through the baking time for even browning.