Vegan Blueberry Muffins
Deliciously moist and fluffy blueberry muffins made without any animal products, perfect for breakfast or a snack!
These Vegan Blueberry Muffins are not only easy to make but also packed with wholesome ingredients that align with a whole-food-plant-based lifestyle.
Enjoy the burst of fresh blueberries in every bite while indulging in a guilt-free treat.
At vegancooking.recipes, we believe that vegan baking can be both delightful and nutritious, and this recipe is a testament to that philosophy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a fluffier texture, you can use all-purpose flour instead of whole wheat flour, but this will alter the whole-food aspect. Feel free to swap blueberries with other fruits like raspberries or chopped strawberries for variety.
Tips & Notes
- •For a sweeter muffin, increase the maple syrup to 1/2 cup.
- •Experiment with adding spices like cinnamon or nutmeg for extra flavor.
Recipe Variations
- •Add a handful of chopped nuts for added texture.
- •Replace half of the blueberries with shredded coconut for a tropical twist.
Storage & Freezing
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them into the batter while still frozen to prevent them from bleeding into the batter.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Deliciously moist and fluffy blueberry muffins made without any animal products, perfect for breakfast or a snack!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of the leavening agents.
- 3
In another bowl, whisk together the applesauce, maple syrup, non-dairy milk, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 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
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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