Vegan Blueberry Muffins
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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- ⅔ cup cane sugar or coconut sugar
- ⅓ 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 1:1 gluten-free all-purpose flour.
- If you're using frozen blueberries, do not thaw them ahead of time.
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Sodium: 199mg | Fiber: 3g | Sugar: 15g