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Vegan Blueberry Muffins
Ready to serve fresh out of the oven in about 30 minutes!
5
from
14
votes
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Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
30 minutes or less, make-ahead, quick and easy, vegan, vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
Calories:
166
kcal
Author:
Holly Gray
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Ingredients
1
cup
unsweetened almond milk
1
teaspoon
apple cider vinegar
1/4
cup
+ 2 tablespoons vegetable oil
1
teaspoon
vanilla bean paste
1/2
cup
+ 2 tablespoons granulated sugar
2
cups
all-purpose flour
2 1/2
teaspoons
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
sea salt
2
cups
blueberries
Instructions
Preheat oven to 375 degrees.
To the almond milk, add apple cider vinegar. Set aside.
Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
Into a medium mixing bowl, add
granulated sugar
, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
Pour in almond milk and stir until incorporated. Gently fold in blueberries.
Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes.
Allow to cool slightly before serving warm or room temperature.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Sodium:
236
mg
|
Potassium:
41
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
13
IU
|
Vitamin C:
2
mg
|
Calcium:
79
mg
|
Iron:
1
mg
Tried this recipe?
Mention
@thiswifecooks
or tag
#thiswifecooks
!