These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.
- 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*
- Preheat oven to 350° F.
- Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
- Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
- 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.
- Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
- Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- 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.
- 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
- Serving Size: 1 muffin
- Calories: 161
- Sugar: 15g
- Sodium: 199mg
- Fat: 1g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
Keywords: vegan blueberry muffins