Vegan Blueberry Muffins
These fluffy vegan blueberry muffins are made without any eggs or dairy, proving that plant-based baking can be just as delicious. Bursting with fresh blueberries and a tender crumb, this vegan treat is perfect for a quick morning breakfast.
Fluffy dairy-free and egg-free blueberry muffins ready in under 30 minutes.
Nutrition per serving
Ingredients
dry
wet
mix-in
Instructions
Preheat and Prep
Preheat your oven to 375 degrees F and line a 12-cup muffin tin with paper liners or grease well with coconut oil.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Combine Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract until smooth.
Fold and Fill
Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the blueberries. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake
Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Substitutions
Common mistakes
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