Vegan Blueberry Muffins

Experience the delight of these Vegan Blueberry Muffins, perfect for breakfast or as a snack. These muffins burst with juicy blueberries and a subtle sweetness, making them a delicious choice for anyone seeking dairy-free and egg-free options. Simple to prepare and a joy to eat, these muffins cater to both health-conscious and indulgent preferences.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup coconut sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup blueberries, fresh

Instructions

1. Start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners.
2. Using a large bowl, whisk together the sifted flour, coconut sugar, baking powder, and salt until evenly mixed.
3. In a separate bowl, combine the almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, mixing just until they are combined without overmixing.
5. Carefully fold the fresh blueberries into the batter to distribute them evenly.
6. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Keywords: Simple, Healthy, Sweet, Breakfast, Vegan

Spice Rack: Salt, Vanilla Extract

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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