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Vegan Blueberry Muffins

These quick and easy Vegan Blueberry Muffins are fluffy, delicious, and perfect for any occasion, with a burst of juicy blueberries in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups whole wheat flour
  • 0.5 cups almond milk
  • 0.25 cups maple syrup
  • 0.25 cups unsweetened applesauce
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup blueberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix the flour, baking powder, baking soda, and salt.
  3. In another bowl, combine the almond milk, maple syrup, and applesauce.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin liners.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.

Notes

These muffins can be served warm and are perfect with coffee or tea. For storage, keep them in an airtight container in the fridge for 3-5 days or freeze for up to three months.