Easy Vegan Blueberry Muffins
These Vegan Blueberry Muffins are fluffy, moist and packed full of fresh blueberries. Refined sugar-free, dairy-free and deliciously tasty.You're going to love how quick and simple they are to make in one bowl - so less clean up!
Equipment
- 1 Measuring Jug
- 1 Large Bowl
Ingredients
- 190 grams All Purpose Flour (You can also use wholemeal flour)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 150 grams Coconut Sugar
- 250 mls Plant Milk (Soy, almond, oat or coconut milk work in this recipe)
- 40 mls Coconut Oil
- 1 tbsp Apple Cider Vinegar
- 1 Lemon (Juice & Zest)
- 1 tsp Vanilla Extract
- 150 grams Fresh Blueberries
- 1 tsp Ground Cinnamon
- 1 tbsp Cornstarch
Instructions
- Preheat the oven to 180 C. Line a standard muffin pan with liners and spray them lightly with oil.
- Make your buttermilk - Add the plant milk and apple cider vinegar to a measuring jug and mix well. Then leave to one side for it to curdle.
- Wash and dry your blueberries and coat with one tablespoon of flour and set aside.
- In a large mixing bowl, mix together all of your dry ingredients - plain flour, coconut sugar, ground cinnamon, baking powder, salt and cornstarch.
- Add in the buttermilk, melted coconut oil, lemon juice, lemon zest and vanilla. Gently mix together but do not over mix.
- Fold in your fresh blueberries.
- Add the batter to your muffin liners - leaving around 1/3 free at the top.
- Sprinkle a little coconut sugar on the top before placing on the middle shelf in your oven.
- Bake for 26 - 30 minutes. Or until the tops are golden brown, and a toothpick comes out clean.
- Leave them to cool for 10 minutes in the muffin tin before removing to cool fully on a cooling rack.