vegan blueberry muffins

Delicious and light vanilla muffins, with bursts of juicy blueberries. These muffins require minimal effort and are so easy to make. Breakfast is ready in 30 min.

I have been craving blueberry muffins for a while now. Yesterday my mom posted a picture of homemade cappuccino muffins on her IG page so I took it as a sign to bake some muffins this morning. They looked so delicious.

Today, our apartment is filled with sweet aromas of freshly baked muffins. The coffee is made and I am taking photos of these gorgeous blueberry stained muffins whilst they are still cooling.

I think I might have been a bit too excited and added a tad too many blueberries today, plus they are bit bigger in size. Either way I am not complaining, you can however add a bit less if you wish.

This recipe make 6 standard size muffins and are great for as an indulgent breakfast or afternoon treat.

Make a batch of 6 or double the recipe and pop them in the freezer. If you are freezing them, remember to freezer without the cupcake cases.

TO MAKE THESE YOU WILL NEED

• almond and cashew milk, or milk of choice

• apple cider vinegar

• plain flour

• baking powder

• bicarbonate of soda

• castor sugar

• coconut oil

• vanilla extract

• fresh blueberries

• lemon zest (optional)

• and a pinch of salt to balance the flavours.

FRESH VS FROZEN BLUEBERRIES

I only use fresh blueberries for this recipe.

I have not made these with frozen blueberries, as they will have a bigger water content which might affect the texture of the muffin. If you do want to try making them with frozen blueberries you might have to defrost them beforehand. If you have had success using frozen blueberries, do leave me a comment below.

THESE ARE

• light

• fluffy

• filled with juicy blueberries

• not too sweet

• ready in 30 min

• vegan

• really easy to make

For a nut-free version use a nut-free milk, such as oat or coconut milk (not canned coconut milk).

OTHER RECIPES YOU MIGHT LIKE

chocolate zucchini cake

chocolate & marzipan festive buns

blueberry baked oats

vegan whole orange & almond cakes

VEGAN BLUEBERRY MUFFINS

Delicious and light vanilla muffins, with bursts of juicy blueberries. These muffins require minimal effort and are easy to make.

Yields: 6 muffins

Prep time: 10 min

Baking time: 20 - 25 min

INGREDIENTS

• 125ml plant milk, or milk of choice

• 1/2 tsp apple cider vinegar

• 125g plain flour

• 1 tsp baking powder

• 1/4 tsp bicarbonate of soda

• 1/4 tsp salt

• 60g castor sugar

• 1 tsp vanilla extract

• 40ml organic coconut oil, melted

• 1 cup fresh blueberries

• 1 tsp fresh lemon zest (optional)

INSTRUCTIONS

1. Preheat to the oven 190C.

2. Add 6 muffin cases into your muffin tray or grease the muffin tray if not using muffin cases.

3. Mix the plant milk and apple cider vinegar together, give a quick mix and put it aside for a few minutes.

4. Sift the flour, baking powder and baking soda into a small bowl.

5. In another bowl, mix the coconut oil, castor sugar, salt and vanilla extract.

6. Add the plant milk mixture and stir to combine.

7. Add the flour mixture into the wet and stir well until combined. Do not overmix. A few lumps are okay.

8. Add the fresh blueberries and fold them through the batter.

9. Scoop the batter into the muffin cases and fill about 3/4 full. I used an ice cream scoop for this.

10. Bake for 20 - 25min or until cooked. Use the skewer test to see if it comes out clean.

11. Remove the tray from the oven and let the muffins cool in the tray for at least 10 minutes before removing them from the tray to cool. Enjoy!

Have you made this?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings

Follow me on Instagram for more vegan recipe inspiration!