Tasty, sweet, and fluffy blueberry muffins!
These muffins are moist and super flavorful.
Key Ingredients
Non-dairy milk and lemon juice – creates vegan buttermilk which acts as a leavening agent and makes the muffins less dense.
Vegan Egg or flax egg – act as binder.
Fresh blueberries – I prefer fresh over frozen because frozen tend to dye the dough a blueish-green color. If you do use frozen blueberries just be extra careful when folding them in.
This recipe makes 12 regular sized muffins or 6 large muffins.
Vegan Blueberry Muffins
Servings: 12 muffins
Ingredients
- 1 cup non-dairy milk
- 2 tsp lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter softened
- 1 cup sugar
- 1 vegan egg or flax egg (I used Bob's Red Mill Egg Replacer)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp turbinado sugar for topping
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners, spray the liners with cooking spray.
- First, make your vegan buttermilk by mixing together the non-dairy milk and lemon juice. Let sit for 5 minutes.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar (for about 5 minutes). Then add the vegan egg and vanilla extract and mix until combined.
- Add the dry ingredients and buttermilk and mix with a wooden spoon or spatula until just combined, do not overmix. Fold in the blueberries.
- Scoop the batter into the prepared muffin tin. Sprinkle each muffin with turbinado sugar. Bake for 25-30 minutes, until toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.