Soy-Free Vegan Blueberry Muffins
Dive into the perfect balance of wholesome and delicious with these Soy-Free Vegan Blueberry Muffins—a must-try for plant-based eaters or anyone seeking a healthier treat! These fluffy, golden muffins are bursting with juicy blueberries in every bite, making them a delightful breakfast, snack, or dessert option. Made with simple pantry staples, including coconut sugar for natural sweetness and a soy-free plant milk for a creamy, dairy-free buttermilk substitute, this recipe is completely free of soy while still delivering a moist and tender crumb. A hint of cinnamon adds warmth, while a clever coating of flour ensures the blueberries stay evenly distributed. Ready in just 40 minutes and perfect for meal-prepping, these muffins are easy to whip up and sure to become a household favorite. Enjoy them fresh from the oven or store them for later—they’re satisfying at any time of day!
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Coconut sugar
- 1 cups Unsweetened almond milk (or other soy-free plant milk)
- 1 tablespoons Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 0.3 cups Neutral oil (such as avocado or coconut oil, melted)
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and coconut sugar until evenly combined.
Step 3
In a medium bowl, combine the almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to create a buttermilk substitute.
Step 4
After the buttermilk has formed, whisk in the vanilla extract and neutral oil until well blended.
Step 5
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
Step 6
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them. This helps prevent them from sinking to the bottom of the muffins during baking.
Step 7
Gently fold the blueberries into the batter, making sure they’re evenly distributed without overmixing.
Step 8
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Step 9
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Step 10
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 11
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (994.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2367.3 |
| Total Fat 76.7g | 0% |
| Saturated Fat 56.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2295.1mg | 0% |
| Total Carbohydrate 406.1g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 201.0g | |
| Protein 28.3g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 512.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 626.8mg | 0% |
Source of Calories