Blueberry Muffins (Vegan)
Muffins
Ingredients:
- 300 g (2½ cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 150 g (¾ cup) granulated sugar
- 240 ml (1 cup) non-dairy milk
- 80 ml (⅓ cup) neutral oil
- 60 ml (¼ cup) unsweetened applesauce
- 10 ml (2 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar
- 200 g (1½ cups) fresh or frozen blueberries
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Toss the blueberries in a spoonful of the flour mixture before folding them into the batter — this light coating helps keep them suspended through the muffin instead of all sinking to the bottom.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- 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.
- 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.
- Combine: Pour wet into dry and stir gently until just combined. A few lumps are fine.
- Fold in Blueberries: Gently fold in 200 g (1½ cups) blueberries. If using frozen, do not thaw first.
- Fill and Bake: Fill muffin cups about ¾ full. Bake for 20–22 minutes until golden and a toothpick comes out clean.
- 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).
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Blueberry Muffins (Vegan)
Ingredients:
- 300 g (2½ cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 150 g (¾ cup) granulated sugar
- 240 ml (1 cup) non-dairy milk
- 80 ml (⅓ cup) neutral oil
- 60 ml (¼ cup) unsweetened applesauce
- 10 ml (2 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar
- 200 g (1½ cups) fresh or frozen blueberries
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Prep:
Toss the blueberries in a spoonful of the flour mixture before folding them into the batter — this light coating helps keep them suspended through the muffin instead of all sinking to the bottom.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- 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.
- 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.
- Combine: Pour wet into dry and stir gently until just combined. A few lumps are fine.
- Fold in Blueberries: Gently fold in 200 g (1½ cups) blueberries. If using frozen, do not thaw first.
- Fill and Bake: Fill muffin cups about ¾ full. Bake for 20–22 minutes until golden and a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
