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Cluster of blueberry muffins on a gold cooling rack.
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4.14 from 30 votes

Vegan Blueberry Muffins

These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Muffin
Cuisine: American
Keyword: vegan blueberry muffins
Servings: 12

Ingredients

  • 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
  • cup cane sugar or coconut sugar
  • cup unsweetened cinnamon applesauce
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen*

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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