Recipe

Vegan Blueberry Muffins

A mouthwatering vegan version of the classic blueberry muffins.

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Ingredient batch: 2× original. Base yield: 12 muffins.

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Vegan Blueberry Muffins
Yield
24 muffins
Prep
5 minutes
Cook
30 minutes
Total
55 minutes
Additional Time
20 minutes

Ingredients

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

  1. Preheat oven to 400 degrees.
  2. Mix dry ingredients in a bowl.
  3. In another bowl, beat aquafaba, sugar, oat milk, and oil. (if using coconut oil, microwave it for 30 seconds to liquify it first).
  4. Stir wet ingredients into the dry ingredients until barely moistened. Gently fold in the blueberries.
  5. 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/