Delicious Vegan Blueberry Muffins

These muffins are surprisingly flavorful for being vegan!  They don’t have any sort of egg in them (not even flaxseed!) so they don’t hold together super well.  I recommend making them in cupcake paper liners so that it is possible to pick them up without them falling apart.  This recipe is really great because it doesn’t require any special ingredients (except maybe the almond milk or soymilk).  You don’t need flaxseed or any other egg substitute, so that makes this recipe super convenient.  It is also a very quick recipe to whip up!

Vegan Blueberry Muffins

Approximate yield: 10 small muffins

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

pinch of salt

2 teaspoons baking powder

3/4 cup unsweetened almond milk (or soymilk)

1/4 cup vegetable oil

1 cup fresh blueberries

Directions

  1. Preheat oven to 400°F.  Line a muffin tin with paper liners.
  2. Mix together all dry ingredients.  Add in oil and almond milk, stir to combine.
  3. Fold in blueberries.  Portion into paper liners (I used about 1/4 cup of batter for each muffin).
  4. Top with cinnamon sugar (either store bought or a homemade mixture of sugar and cinnamon, to taste).
  5. Bake for 25-30 minutes, let cool.

 

I really enjoyed these muffins, and I was pleasantly surprised by how they turned out!  The original recipe can be found here.

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