Vegan Mixed Berry Muffins

Bursting with juicy berries and a hint of vanilla, these Vegan Mixed Berry Muffins are the perfect plant-based treat for breakfast, brunch, or an afternoon snack. Made with a dairy-free "buttermilk" created from almond milk and apple cider vinegar, these muffins are irresistibly moist and fluffy without the need for eggs or dairy. The combination of blueberries, raspberries, and strawberries adds a delightful pop of tartness and color to every bite. Quick to whip up in just 15 minutes of prep time, these homemade muffins come together with pantry staples like all-purpose flour, coconut oil, and baking powder, making them both simple and satisfying. Whether you're hosting a gathering or meal-prepping for the week, these vegan berry muffins make for a crowd-pleasing, freezer-friendly option.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Granulated sugar
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil, melted
• 1.5 cups Mixed berries (such as blueberries, raspberries, strawberries)

Directions

Step 1

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

Step 2

In a small bowl, mix the unsweetened almond milk with apple cider vinegar and let it sit for 5 minutes to create a vegan 'buttermilk'.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until thoroughly combined.

Step 4

Add the vanilla extract and melted coconut oil to the almond milk mixture. Stir well.

Step 5

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

Step 6

Fold in the mixed berries using a spatula, distributing them evenly throughout the batter.

Step 7

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy these vegan mixed berry muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(951.1g)

Amount per serving	% Daily Value*
Calories	2149.3

Total Fat 65.7g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2861.0mg	0%
Total Carbohydrate 370.6g	0%
Dietary Fiber 14.8g	0%
Total Sugars 172.8g
Protein 27.9g	0%

Vitamin D 87.8IU	0%
Calcium 505.7mg	0%
Iron 12.9mg	0%
Potassium 653.6mg	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: 27.1%

Protein: 5.1%

Carbs: 67.8%