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Vegan Blueberry Muffins

Vegan Blueberry Muffins

Keri Bevan
These vegan blueberry muffins are light and fluffy and they're completely dairy free. Enjoy them for breakfast, or as a healthy vegan snack.
5 from 2 votes
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Breakfast, Dessert
Cuisine American, vegan
Servings 8 servings
Calories 244 kcal

Ingredients
 
 

  • 1 tablespoon chia seeds
  • 3 tablespoon warm water
  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 2 cups flour
  • teaspoon baking soda
  • teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup vegetable oil or coconut oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions
 

  • Preheat the oven to 350°F degrees (175 ° C). Line a muffin tin with cupcake liners, or alternatively, grease a silicon muffin pan.
  • Mix the chia seeds with 3 tablespoon of warm water and set aside.
  • In a small bowl, mix the soy milk with the apple cider vinegar and set aside.
  • Sift the dry ingredients (flour, salt, sugar, baking powder, baking soda) into a large mixing bowl.
  • Add the wet ingredient (soy milk/vinegar, chia seed mixture, vanilla and oil) to the dry ingredients. Stir gently making sure everything is well combined.
  • Fold the blueberries into the mixture, setting aside a small handful to put on the tops of the muffins.
  • Pour the mixture into an oiled muffin tin (or use cupcake liners) and bake for 22-25 minutes.
  • Cool muffins in the pan for 5 minutes, and then remove from pan and cool on a cooling rack for 20 minutes.

Nutrition

Calories: 244kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 374mgPotassium: 98mgFiber: 2gSugar: 28gVitamin A: 127IUVitamin C: 4mgCalcium: 101mgIron: 2mg
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