Recipe
Vegan Blueberry Muffins
A mouthwatering vegan version of the classic blueberry muffins.
Ingredient batch: 3× 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.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 36 muffins
- Prep
- 5 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Additional Time
- 20 minutes
Ingredients
- 5 1/4 cup flour
- 1 1/2 cup sugar
- 7 1/2 tsp baking powder
- 1 1/2 tsp salt
- 3/4 cup aquafaba
- 2 1/4 cup almond milk or oat milk
- 1 cup coconut oil vegetable oil okay too
- 3 cup blueberries fresh or frozen
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 muffins.
- 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/