Vegan Blueberry Muffins

Looking for the perfect vegan blueberry muffins? Here they are! These soft, pillowy muffins are incredibly easy to make using staple pantry ingredients. The hardest part is trying not to eat them all at once!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry muffins, vegan blueberry muffins, vegan muffin recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 234kcal

Author Michelle Cehn

Ingredients

⅓ cup soymilk any type
1 tablespoon flaxseed meal
1 cup apple sauce
½ cup canola oil
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1½ cups frozen blueberries

Instructions

Preheat oven to 400° F. Line cupcake tin with 11 cupcake liners.
In a medium bowl, add the soymilk and flaxseed meal and mix well. Add the apple sauce, canola oil, and vanilla extract and mix to combine.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the wet mixture and gently mix together with a fork or spoon. Fold in 1 cup of frozen blueberries, reserving ½ cup for topping.
Fill your cupcake liners with batter (all the way to the top, which should make 11 muffins). Top with remaining blueberries.
Bake for 27-30 minutes, until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!

Nutrition