Bursting with juicy blueberries and topped with a golden crumb, these Vegan Blueberry Muffins are the perfect balance of sweet and tart. Made with simple ingredients and no dairy or eggs, they’re ideal for breakfast, snacks, or dessert!
Ingredients
For the Muffins:
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- ¾ cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
For the Crumb Topping (Optional):
- ¼ cup flour
- ¼ cup brown sugar
- 2 tbsp vegan butter, cold
Instructions
1️⃣ Prep:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2️⃣ Make the Batter:
- Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a bowl.
- In another bowl, mix wet ingredients (milk, oil, vinegar, vanilla).
- Combine wet and dry mixtures until just blended (don’t overmix). Gently fold in blueberries.
3️⃣ Add Topping (Optional):
- For crumb topping: Rub cold butter into flour and sugar until crumbly. Sprinkle over batter.
4️⃣ Bake:
- Fill liners ¾ full. Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a rack.
