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Vegan Blueberry Muffins

Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
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.