Recipe
Vegan Blueberry Muffins
A mouthwatering vegan version of the classic blueberry muffins.
Ingredient batch: 1× original. Base yield: 12 muffins.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
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- Yield
- 12 muffins
- Prep
- 5 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Additional Time
- 20 minutes
Ingredients
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup aquafaba
- 3/4 cup almond milk or oat milk
- 1/3 cup coconut oil vegetable oil okay too
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400 degrees.
- Mix dry ingredients in a bowl.
- In another bowl, beat aquafaba, sugar, oat milk, and oil. (if using coconut oil, microwave it for 30 seconds to liquify it first).
- Stir wet ingredients into the dry ingredients until barely moistened. Gently fold in the blueberries.
- Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 20 minutes before eating.
Notes
If using silicone muffin cups, place them on a glass casserole dish to prevent the bottoms from burning.
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https://adfreecook.com/vegan-blueberry-muffins/