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Vegan Blueberry Muffins

Kitchen

World’s Easiest Vegan Blueberry Muffins

These magical muffins are the quickest, easiest vegan treats. They don’t leave you with a load of dirty dishes to wash, they’re super tasty, and they’re extremely hard to screw up. In other words – it’s the perfect recipe for anyone. You can use fresh or frozen blueberries, and just about everything else is stuff you probably already have in your kitchen. So, without further ado, try out these awesome vegan blueberry muffins by following this easy peasy recipe:

Ingredients:

  • 1 1/4 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all purpose flour (see notes for substitutions)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1-2 tablespoons coarse sugar, optional, for sprinkling the tops

Let’s get baking!

  • Preheat the oven to 400°F (±200°C), and prep a standard muffin pan by oiling/spraying or using paper muffin cups.
  • Combine the soy milk and apple cider vinegar in a bowl or jug, and set aside to curdle.
  • In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. 
  • Add the canola oil and vanilla to the soy milk/vinegar mixture.
  • Slowly add in the wet ingredients to the dry. Stir it up with a large spoon to combine, but be careful not to over mix.
  • Fold in the blueberries, gently. (If you’ve used frozen ones make sure they’re properly defrosted, and avoid adding the liquid that defrosting them released.)
  • Add your batter to the liners in the pan 3/4 of the way full. Feel free to top them off with a few extra blueberries and a sprinkle of coarse sugar, if that tickles your fancy.
  • Bake for 20-25 minutes, until beautifully golden brown on top and a toothpick or skewer inserted comes out clean. Let them cool for 5 minutes in the pan, then move to a cooling rack.
  • Eat and enjoy!
  • You can easily store leftover muffins in an airtight container at room temperature for about 3 days. Alternatively, freeze them by wrapping them in plastic wrap and placing them in a freezer bag.

This simple recipe for vegan blueberry muffins is sure to be a crowd pleaser. Serve them up at your next brunch and watch the praises roll in. Or, if you feel like it, just spoil yourself with a tasty breakfast from time to time. It is, after all, the most important meal of the day.

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