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Vegan Blueberry Muffins

Vegan Blueberry Muffins
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Indulge in the delightful flavors of these Vegan Blueberry Muffins, a wholesome treat perfect for any time of day. Bursting with juicy blueberries and made from simple, accessible ingredients, these muffins are moist, naturally sweetened, and entirely plant-based. Whether you’re enjoying them as a breakfast staple, snack, or dessert, they cater to diverse dietary needs as they’re gluten-free and refined sugar-free. Easy to prepare and incredibly delicious, you won’t be able to resist making a batch for your next gathering or for a quick grab-and-go option during the week.

Ingredients

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  • 1 heaped cup oat flour
  • 1 cup gluten-free flour blend
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup plant-based milk
  • 1 tbsp lemon juice
  • 1/3 cup maple syrup
  • 2 1/2 tbsp oil
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries

Instructions

  1. Preheat oven to 360°F (180°C). Line a muffin pan with liners or grease lightly.
  2. Prepare vegan buttermilk by mixing plant-based milk and lemon juice; let sit until thickened.
  3. In a large bowl, whisk together oat flour, gluten-free flour blend, baking powder, baking soda, and salt.
  4. Combine wet ingredients: vegan buttermilk, maple syrup, oil, and vanilla extract with dry ingredients; mix gently until combined. Fold in blueberries.
  5. Spoon batter into muffin wells (makes about eight muffins).
  6. Bake for 25–30 minutes or until tops crack; use a toothpick to check doneness.
  7. Cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Find it online: https://lowfatfoodie.com/vegan-blueberry-muffins/