Vegan Blueberry Muffins

Brighten your mornings with these Vegan Blueberry Muffins—delightfully fluffy, perfectly sweet, and bursting with juicy blueberries in every bite. This easy, dairy-free recipe is made with wholesome ingredients like almond milk, melted coconut oil, and a hint of lemon zest for a refreshing citrus twist. The simple combination of pantry staples comes together in just 15 minutes of prep, making these muffins a quick and satisfying treat for breakfast, snacks, or brunch spreads. Whether enjoyed fresh from the oven or saved for later, these muffins stay moist and flavorful, thanks to the magic of plant-based baking. Plus, they’re free of eggs and dairy, making them a perfect choice for vegans and anyone looking for a healthier indulgence.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups granulated sugar
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 0.25 cup coconut oil, melted
• 1 teaspoon lemon zest
• 1.5 cups fresh blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a small bowl, mix the almond milk and apple cider vinegar. Stir well and set aside for 5 minutes to curdle.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.

Step 4

In the bowl with the almond milk mixture, add the vanilla extract, melted coconut oil, and lemon zest. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

Step 6

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 7

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(951.2g)

Amount per serving	% Daily Value*
Calories	2149.7

Total Fat 65.8g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2860.3mg	0%
Total Carbohydrate 371.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 173.6g
Protein 27.8g	0%

Vitamin D 87.8IU	0%
Calcium 474.9mg	0%
Iron 12.6mg	0%
Potassium 539.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 5.1%

Carbs: 67.9%