Looking for the perfect vegan blueberry muffins? Here they are! These soft, pillowy muffins are incredibly easy to make using staple pantry ingredients. The hardest part is trying not to eat them all at once!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 11muffins
Calories: 234kcal
Author: Michelle Cehn
Ingredients
⅓cupsoymilkany type
1tablespoonflaxseed meal
1cupapple sauce
½cupcanola oil
2teaspoonspure vanilla extract
1½cupsall-purpose flour
¾cupgranulated sugar
½teaspoonsalt
2teaspoonsbaking powder
1½cupsfrozen blueberries
Instructions
Preheat oven to 400° F. Line cupcake tin with 11 cupcake liners.
In a medium bowl, add the soymilk and flaxseed meal and mix well. Add the apple sauce, canola oil, and vanilla extract and mix to combine.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the wet mixture and gently mix together with a fork or spoon. Fold in 1 cup of frozen blueberries, reserving ½ cup for topping.
Fill your cupcake liners with batter (all the way to the top, which should make 11 muffins). Top with remaining blueberries.
Bake for 27-30 minutes, until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!