Easy Vegan Allergy Friendly Blueberry Muffins
Indulge in the goodness of these Easy Vegan Allergy Friendly Blueberry Muffins, a delightful treat that's perfect for everyone, including those with dietary restrictions. Bursting with juicy blueberries and made with simple, wholesome ingredients like unsweetened applesauce and plant-based milk, these muffins are entirely dairy-free, egg-free, and nut-free. The recipe takes just 15 minutes to prepare, making it a quick and accessible option for busy mornings or afternoon snacks. With a soft, fluffy texture and the option to top them with a sprinkle of demerara sugar for a sweet, crunchy finish, these muffins are as versatile as they are delicious. Enjoy them fresh out of the oven, or store them for up to three days—they’re a treat the whole family can savor! Perfect for vegan breakfast ideas, allergy-friendly snacking options, or simply satisfying your blueberry muffin cravings.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.33 cups Neutral oil (like canola or vegetable)
- 1 teaspoons Vanilla extract
- 0.75 cups Plant-based milk (like oat or almond)
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons Optional: Demerara sugar for topping
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, mix the unsweetened applesauce, neutral oil, vanilla extract, and plant-based milk until smooth and fully incorporated.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Avoid over-mixing; the batter should be just combined.
Step 5
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle a pinch of demerara sugar on top of each muffin for a crispy, sweet topping.
Step 7
Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the muffins from the oven and let them cool for 5 minutes in the tin. Then carefully transfer them to a wire rack to cool completely.
Step 9
Enjoy your allergy-friendly blueberry muffins fresh or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1022.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2406.0 |
| Total Fat 83.2g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2238.8mg | 0% |
| Total Carbohydrate 402.5g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 200.3g | |
| Protein 27.4g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 276.5mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 640.4mg | 0% |
Source of Calories