Easy Vegan Blueberry Muffins
These vegan blueberry muffins are soft, fluffy, and loaded with juicy blueberries in every bite. A little lemon zest adds brightness without overpowering the classic blueberry flavor. They’re easy to make and perfect for breakfasts, snacks, or baking ahead for the week.
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Calories: 220kcal
Servings: 12 muffins
Ingredients
- 1 cup oat milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- Zest of 1 lemon
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F and line a muffin tin with liners.
- In a small bowl, mix the oat milk and apple cider vinegar. Set aside for a few minutes to create a vegan “buttermilk.”
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Add the oat milk mixture, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly between muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly, then enjoy.
Notes
Storage Tips
Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. These muffins also freeze well and can be reheated for quick breakfasts or snacks.
Nutrition
Serving: 1Muffin | Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g