Best-Ever Vegan Blueberry Muffins

Why You'll Love This Recipe:

-Vegan -Sweet, fluffy, and moist -Adaptable to gluten free, soy free, refined sugar free -Store and freeze well -Kids love it

Reviews ⭐️⭐️⭐️⭐️⭐️ These muffins were fabulous. The lemon zest added a wonderful flavor. I made these without changing any of the ingredients but I did sprinkle the muffins with sugar before baking. Rave reviews from vegans and non vegans! -Martha

Ingredients You'll Need:

soy milk apple cider vinegar all-purpose flour baking powder baking soda salt granulated sugar canola oil vanilla extract lemon zest fresh blueberries

Step One

First make our “buttermilk" by curdling soy milk. Once curdled, whisk in the sugar, oil, vanilla extract, and lemon zest. Whisk dry ingredients and add dry to wet

Step Two

Fold in the blueberries with a gentle C motion to keep them fully intact

Step Three

Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.

Step Four

Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.

Tips and Tricks

-– Do not overmix your batter -– Soy milk curdles the best of milk alternatives -– Generously spray your muffin tin -– An ice cream scoop is a great way to get batter into tin -–Allow muffins to cool for 10 minutes before serving

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