Muffin Blueberry Vegan
Soft, naturally sweet, 100% plant-based muffins, egg- and dairy-free. Filled with fresh blueberry bits that melt during baking, providing a refreshing sweet and sour flavor. The texture is soft, not dry, suitable for healthy snacks, light breakfast, or as a companion for drinking tea or coffee. Easy to make and loved by all ages
Shared by Noah
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 250 grams of all-purpose flour
- 100 grams of granulated sugar or coconut sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon vanilla powder
- 180 ml plant-based milk (soy, oat, or almond milk)
- 60 ml vegetable oil / liquid coconut oil
- 1 tablespoon apple cider vinegar/white vinegar
- 1 tablespoon vanilla extract
- 150 grams fresh or frozen blueberries
- 1 tablespoon additional flour (to coat the blueberries so they don't sink)
👩🍳 Instructions
- 1
Preheat the oven to 180% C. Prepare the muffin tins, line them with baking paper or lightly grease them with oil.
- 2
In a large bowl, mix all the dry ingredients, stir
- 3
In a separate bowl, combine the vegetable milk, vinegar, oil, and vanilla. Let stand for 2-3 minutes until slightly thickened.
- 4
Pour the wet mixture into the dry ingredients and stir slowly until well combined. Don't overmix so the cake doesn't get tough.
- 5
Coat the blueberries with a little flour, then add them to the batter, stirring gently.
- 6
Pour the mixture into the mold until it is 3/4 full.
- 7
Bake for 20-25 minutes until cooked (skewer test: if the skewer comes out clean, it means it's cooked).
- 8
Remove, let cool for a while, then remove from the heat.
- 9
Serve warm or cold