Vegan Blueberry Muffins

Vegan Blueberry Muffins
Gluten free, dairy free, and refined sugar free as always!
Y’all know how much I truly love to bake. I love spending hours in the kitchen, messing around with different ingredients, and hoping for the best possible outcome on a new bake. When I first started baking, I didn’t know where to start.

I work out when my body wants it and I eat what my heart desires. Today, it’s these muffins!

Have great day friends!

Vegan Blueberry Muffins Recipe

Classic Vegan Blueberry Muffins

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar for a healthier option)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (or any neutral oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to create vegan buttermilk.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil and vanilla extract to the vegan buttermilk, then pour this mixture into the dry ingredients. Stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per muffin):

• Calories: ~180
• Protein: 2g
• Carbohydrates: 26g
• Fat: 8g
• Fiber: 2g

Allergens:

• Contains gluten (if using all-purpose flour)
• Can be nut-free if a nut-free plant milk and oil are used

Health Benefits:

• Blueberries are rich in antioxidants, vitamins C and K, and fiber.
• Coconut oil provides healthy fats and has antimicrobial properties.
• Using almond milk reduces cholesterol and saturated fat intake.

Variation 1: Whole Wheat Vegan Blueberry Muffins

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup avocado oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:
Follow the same steps as the Classic Vegan Blueberry Muffins.

Nutritional Information (per muffin):

• Calories: ~190
• Protein: 3g
• Carbohydrates: 27g
• Fat: 8g
• Fiber: 3g

Allergens:

• Contains gluten (due to whole wheat and all-purpose flour)
• Can be nut-free if a nut-free plant milk and oil are used

Health Benefits:

• Whole wheat flour adds more fiber and nutrients compared to all-purpose flour.
• Avocado oil is high in monounsaturated fats, which are heart-healthy.

Variation 2: Gluten-Free Vegan Blueberry Muffins

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• 2 cups gluten-free all-purpose flour blend
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:
Follow the same steps as the Classic Vegan Blueberry Muffins.

Nutritional Information (per muffin):

• Calories: ~180
• Protein: 2g
• Carbohydrates: 26g
• Fat: 8g
• Fiber: 2g

Allergens:

• Can be nut-free if a nut-free plant milk and oil are used

Health Benefits:

• Gluten-free blend is suitable for those with celiac disease or gluten intolerance.
• Maintains the antioxidant benefits of blueberries and healthy fats from coconut oil.

Enjoy these delicious vegan blueberry muffins with your choice of variation!