Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

from mommyshomecooking.com
Breakfast
293 kcal / serving

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they're made with ingredients that are probably already in your pantry.

Ingredients

  • 2 ¼ cupall-purpose flour ( (+ 2 teaspoons for tossing the blueberries))
  • 2 ¼ teaspoonsbaking powder
  • ¾ teaspoonbaking soda
  • ½ teaspoonsalt
  • ½ cupneutral-tasting oil
  • ¾ cupgranulated sugar
  • 1 cupml milk ((dairy or non dairy))
  • 2 tablespoonslemon juice ((zest the lemon before you squeeze it))
  • 1zest of
  • 1 teaspoonpure vanilla extract
  • 1 ½ cupsblueberries ((fresh or frozen – see notes))
  • ¼ cupall-purpose flour
  • ¼ cupgranulated sugar
  • ⅛ teaspoonsalt
  • 2 tablespoonbutter, (melted)

Directions

  1. 1

    Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.

  2. 2

    Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

  3. 3

    In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.

  4. 4

    Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

  5. 5

    Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 - 20 minutes.

  6. 6

    While the batter rest, preheat the oven to 425º F (220º C).

  7. 7

    Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

  8. 8

    Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

  9. 9

    Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.