Vegan Blueberry Muffins

These vegan blueberry muffins are soft and sweet with a hint of lemon and fresh blueberries in every bite for the perfect morning or midday snack.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
4.94 from 146 votes
Course: bread, Breakfast
Cuisine: American
Keyword: Vegan Blueberry Muffins
Servings: 12
Calories: 160 kcal
Author: Sarah McMinn
Ingredients
Instructions
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.
Nutrition Facts
Vegan Blueberry Muffins
Amount Per Serving
Calories 160 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 131mg6%
Potassium 135mg4%
Carbohydrates 25g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 1.5mg2%
Calcium 68mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.