Blueberry Muffins that are plant-based and easy to make! These moist and fluffy muffins are perfect year-round. You can use fresh or frozen blueberries and any non-dairy milk of your choice.

Ingredients

Yield: 12 muffins

Blueberry Muffins

• 2 1/3 cups all-purpose flour
• 3 tsp baking powder
• 2 tsp lemon zest
• 1/2 tsp ground cinnamon
• 1/4 Pinch of salt
• 1 cup dairy-free milk mixed with 1 Tbs apple cider vinegar
• 1/2 cup vegetable oil
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Directions

1. Preheat the oven to 360ºF and prepare a muffin tin with paper liners or lightly grease the tin.
2. Mix the non-dairy milk and the apple cider vinegar together, and set aside.
3. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking powder.
4. Make a well in the center and pour in the oil, non-dairy milk mix, lemon zest, lemon juice, and vanilla extract.
5. Whisk the wet ingredients into the dry until just combined.
6. Use a rubber spatula to fold in the blueberries.
7. Divide the batter into the tin equally and place it in the oven.
8. Bake for 25-30 minutes, until lightly golden.
9. Leave the muffins in the tin out of the oven for 10-15 minutes before removing.
10. Store in an airtight container in the fridge for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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