Description
Delicious vegan blueberry muffins that are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the flour, baking powder, and salt.
- In another bowl, whisk together almond milk, maple syrup, and vegetable oil.
- Combine wet and dry ingredients until just mixed.
- Fold in the blueberries gently.
- Pour the batter into a muffin tin lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store muffins in an airtight container.
- Can add lemon zest for extra flavor.
- Use frozen blueberries if fresh ones are unavailable.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan blueberry muffins, healthy muffins, plant-based baking