Blueberry Muffins (vegan)

1. Preheat and Prep – Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients – In a large bowl, whisk together 300 g (2½ cups) all-purpose flour, 10 g (2 tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) salt, and 150 g (¾ cup) sugar.
3. Mix Wet Ingredients – In a separate bowl, whisk together 240 ml (1 cup) non-dairy milk, 80 ml (⅓ cup) neutral oil, 60 ml (¼ cup) applesauce, 10 ml (2 tsp) vanilla extract, and 15 ml (1 tbsp) apple cider vinegar. Let sit for 1 minute until slightly curdled (this acts as vegan buttermilk).
4. Combine – Pour wet into dry and stir gently until just combined. A few lumps are fine.
5. Fold in Blueberries – Gently fold in 200 g (1½ cups) blueberries. If using frozen, do not thaw first.
6. Fill and Bake – Fill muffin cups about ¾ full. Bake for 20–22 minutes until golden and a toothpick comes out clean.
7. Cool – Cool in the tin for 5 minutes, then transfer to a wire rack.

Common Mistakes:

• Overmixing the batter — stir gently until just combined for tall, fluffy muffins.
• Using frozen blueberries without tossing them in 1 tsp flour first — this prevents sinking.

Notes:

• The apple cider vinegar + non-dairy milk creates a vegan buttermilk that gives lift and tenderness.

Storage:

• Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.

Tips:

• For extra bakery-style height, fill cups all the way to the top and start at 200°C (400°F) for 5 minutes, then reduce to 190°C.

Swaps:

• Replace blueberries with raspberries, diced strawberries, or chocolate chips. Replace applesauce with a flax egg (14 g flaxseed + 45 ml water).