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4.75
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Vegan Blueberry Muffins
Whether you need a quick on the go breakfast idea or want to recreate your favorite bakery classic, these vegan blueberry muffins are an absolute must in your recipe collection.
Prep Time
12
minutes
mins
Cook Time
20
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Servings:
10
muffins
Calories:
277
kcal
Author:
Andrew Bernard
Ingredients
1
tablespoon
vinegar
1
cup
unsweetened almond milk, scant
(*or other dairy free milk)
2 ½
cups
flour
(*see post for GF)
2
tablespoon
baking powder
1
teaspoon
baking soda
½
teaspoon
salt
½
cup
vegan sugar
½
cup
brown sugar
½
cup
vegan butter
1
tablespoon
vanilla
1 ½
cups
blueberries
(fresh or frozen - if frozen thaw before using)
Crumble Topping, Optional
5
tablespoon
sugar
1
tablespoon
flour
¼
teaspoon
cinnamon
3
teaspoon
melted butter
Instructions
In a 1 cup measuring cup, add the vinegar. Fill the remaining cup with almond milk. This makes buttermilk, set aside.
Preheat oven to 425 degrees.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add both sugars and butter. Cream together on medium speed for 3 minutes.
Add in the buttermilk and vanilla. Beat together just until combined.
Add the dry ingredients to the wet ingredients and fold together with a spatula.
Fold in the blueberries.
Fill tins ¾ of the way full.
Add optional crumble topping if including (see directions below).
Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool.
Crumble Topping, Optional
In a bowl, stir together the sugar, flour and cinnamon. Add in the melted butter and stir to combine. Sprinkle on top before going into the oven.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving:
1
muffin
|
Calories:
277
kcal
|
Carbohydrates:
49
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
353
mg
|
Potassium:
307
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
445
IU
|
Vitamin C:
2.1
mg
|
Calcium:
149
mg
|
Iron:
1.8
mg