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Close-up of a moist vegan blueberry muffin on a light grey ceramic plate.

Deliciously Moist Vegan Blueberry Muffins

Enjoy these moist and flavorful vegan blueberry muffins, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Flours
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
Wet ingredients
  • 1 cup almond milk or any plant-based milk
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tablespoon apple cider vinegar
Dry ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Flavoring
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
  2. Mix almond milk and vinegar; let sit 5 mins.
  3. Add maple syrup, oil, vanilla; combine.
  4. Whisk dry ingredients; combine with wet, then fold in blueberries.
  5. Divide batter into cups; bake 20-25 mins. Cool before serving.

Notes

Use frozen blueberries for convenience; do not overmix batter to keep muffins tender.