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Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

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
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 166kcal
Author: Holly Gray

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: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 236mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
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