These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make. This post is sponsored by Kroger.

I pride myself on not following a specific diet. Having said that, I am drawn toward plant-based options (love me some veggies!) and eat a wholesome diet focused on real food. When Kroger asked if I wanted to promote the new Simple Truth plant-based line, it was an easy yes! I was already a huge fan of their Simple Truth products and it’s exciting to have even more plant-based options to choose from at Kroger.

Whether you are a meat eater or a veteran vegetarian, I believe it’s important to incorporate plant-based meals into you diet! This can feel like a drastic change for some so I wanted to share some easy ideas.

Tips for Eating More Plant-Based

1. Start small! Don’t feel like you need to eat 100% plant-based. Start by making one small change. Try this Simple Truth Oat Milk (link) in your morning coffee instead of cow’s milk.
2. Focus on real foods. It’s easy to lean on processed, packaged options when switching your diet but remember to focus on real foods. Load up on veggies!
3. Balance. Remember to balance out your meals. You still need healthy fats, fiber and protein to feel satisfied so make sure you’re getting all three while eating plant based.

Simple Plant-Based Recipes:

• Enjoy a plant-based breakfast by having one of these blueberry muffins and a non-dairy latte. I’m obsessed with oat milk lattes at the moment. They’re so creamy!
• Instead of traditional tacos, try using a plant-based option like lentils, beans, tofu or tempeh  instead of meat. I love these tempeh tacos and these Asian tofu tacos are to-die-for.
• Swap in tofu for meat in stir fries and other Asian dishes. I love my baked peanut tofu recipe!
• Upgrade your smoothie by using a dairy-free milk instead of cow’s milk. You can make this orange banana smoothie with almond, oat or coconut milk.
• Do you have a sweet tooth? There are plenty of sweet plant-based treats. These peanut butter balls and Snickers stuffed dates are fan favorites!

What You Need for Vegan Blueberry Muffins

All of these ingredients can be found at your local Kroger. Don’t forget! Kroger now has in-store pickup and delivery so if you’re running short on time or just despise grocery shopping, Kroger has you covered.

• whole wheat pastry flour and all-purpose flour – the combination of these flours makes a wholesome muffin that’s still fluffy and tender.
• cane sugar or coconut sugar – I like to swap in coconut sugar for traditional sugar to increase the nutrients a bit, but cane sugar works great too.

• Simple Truth Oat Milk + apple cider vinegar – we’re swapping in oat milk for cow’s milk and adding a little apple cider vinegar to make a dairy-free buttermilk.
• blueberries – fresh or frozen blueberries work great for these muffins.

Interested in Eating More Plant Based? Here Are More Recipes to Try:

• Pumpkin Bran Muffins
• Vegetarian Sheet Pan Dinner
• Summer Vegetable Curry
• Kale and Cabbage Salad
• Slow Cooker Red Lentil Stew with Butternut Squash

If you make these vegan blueberry muffins, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Vegan Blueberry Muffins

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★★★★★

5 from 5 reviews

• Author: Brittany Mullins
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.

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Ingredients

• 1 cup all-purpose flour*
• 1 cup whole wheat pastry flour or white whole wheat flour*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup oat milk
• 1 teaspoon apple cider vinegar
• 2/3 cup cane sugar or coconut sugar
• 1/3 cup unsweetened cinnamon applesauce
• 1 teaspoon vanilla extract
• 1 cup blueberries, fresh or frozen*

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Instructions

1. Preheat oven to 350° F.
2. Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
3. Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
4. Combine all the dry ingredients (flour, baking powder, baking soda and salt) in a large mixing bowl. Create a well in the middle of the bowl.
5. Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
6. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
7. Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
8. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
9. Let muffins cool before removing from tin and serving. Muffins are best the day you make them, but leftovers can be kept at room temperature in a covered container for 2-3 days.

Notes

• For gluten-free muffins, I recommend using 2 cups of gluten-free all-purpose flour.
• If you’re using frozen blueberries, do not thaw them ahead of time.

• Category: Muffin
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 161
• Sugar: 15g
• Sodium: 199mg
• Fat: 1g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 3g

Keywords: vegan blueberry muffins