Vegan Blueberry Muffins
Servings: 12 muffins
WET INGREDIENTS
- 1 teaspoon (3 grams) grated lemon zest
- 1 cup (240 grams) non-dairy milk any
- ¾ cup (150 grams) sugar
- ¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
- 1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
- 2 cups (300 grams) all-purpose flour
- 1 tablespoon (12 grams) baking powder
- ⅛ teaspoon salt
- 2 cups (300 grams) blueberries fresh or frozen
- 1½ tablespoon (12 grams) cornstarch
- Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.To a large mixing bowl, add 1 teaspoon grated lemon zest, 1 cup non-dairy milk, ¾ cup sugar, ¼ cup neutral vegetable oil, and 1 tablespoon vanilla extract.Whisk well.
- Sift in 2 cups all-purpose flour, 1 tablespoon baking powder, and ⅛ teaspoon salt all at once.Whisk wet and dry ingredients for a short minute until lumps are gone, but without over-mixing.You can use a hand whisk or an electric whisk.
- Rinse 2 cups blueberries, shake the water off, and toss them in a bowl with 1½ tablespoon cornstarch, then add them to the batter.Stir and fold the blueberries in the mixture gently.
- Transfer the batter to the muffin liners. You should be able to make 12 muffins.You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim.Optionally, sprinkle the top of the muffins with sugar. Bake at 350°F or 180°C for 22.5 minutes, or until a toothpick inserted in the center comes out dry.
- Let the muffins cool down for about 20 minutes before removing them from the pan. Let cool down for 10 more minutes before eating.
Nutritional information is an estimate for 1 out of 12 vegan blueberry muffins without the sugar topping.
SUBSTITUTIONS
Blueberries: you can use fresh or frozen. If using frozen, cook muffins 3 more minutes.
All-purpose flour: sub 1-to-1 gluten-free flour, whole wheat flour, or spelt flour.
Sugar: sub brown sugar, coconut sugar, or palm sugar.
Non-dairy milk: you can use any, including soy, almonds, oat, rice, cashew, and hazelnut milk.
Oil: any with a light color and neutral flavor works. Best are avocado, canola, and sunflower oil.
Cornstarch: sub all-purpose flour.
Lemon zest: sub cinnamon.
TIPS
Don't have muffin liners? You can use twelve 5-inch squared pieces of parchment paper.
Don't over-mix batter: over-mixing will result in compact and heavy muffins.
Use oil instead of butter: oil is best for muffins because it allows them to get tall, airy, and fluffy.
Use vegetable oil with a neutral flavor, like canola oil or sunflower oil.
Baking soda is not necessary; use baking powder instead.
The batter should be thick and spoonable. Somewhat in between a cake batter and cookie dough.
Toss the berries in cornstarch, so they don't sink to the bottom of the muffins.
If you use frozen berries, add them frozen. Also, the muffins will take a little longer to bake and will be less tall.
STORAGE
Room temperature: Store vegan blueberry muffins at room temperature in a plastic bag or airtight container for up to 4 days.
Freezer: let them cool down completely, then transfer them into a freezer-friendly bag and freeze for up to 3 months—Thaw in the microwave with the thawing function.
