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Vegan Blueberry Muffins

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Indulge in these Vegan Blueberry Muffins, a perfect blend of moisture and fluffiness that everyone can enjoy, regardless of dietary restrictions. Bursting with fresh blueberries and a hint of lemon, they make a delightful addition to your breakfast table or a sweet snack anytime. These muffins are not only vegan but also gluten-free, dairy-free, and refined sugar-free, making them suitable for diverse dietary needs. With easy-to-follow steps and simple ingredients from your pantry, you can whip up a batch that will impress family and friends alike. Enjoy them fresh or freeze for later—these muffins are sure to be a favorite!

Ingredients

Scale
  • 1 heaped cup oat flour (gluten-free if needed)
  • 1 cup gluten-free flour blend (or regular flour)
  • 3/4 cup plant-based milk
  • 1 tbsp lemon juice
  • 1/3 cup maple syrup
  • 2 1/2 tbsp oil
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 360°F (180°C). Line a muffin pan with paper liners.
  2. Mix plant-based milk with lemon juice and let sit to create vegan buttermilk.
  3. In a large bowl, combine dry ingredients: oat flour, gluten-free flour blend, baking powder, baking soda, and salt.
  4. Add the vegan buttermilk, maple syrup, oil, and vanilla extract to the dry mixture; stir gently until just combined. Fold in blueberries carefully.
  5. Divide batter among muffin wells (about 8 muffins). Bake for 25-30 minutes until tops crack or toothpick comes out clean.
  6. Cool before serving; store leftovers in an airtight container.

Nutrition

Find it online: https://lowfatflavor.com/vegan-blueberry-muffins/