Bakery-Style Vegan Blueberry Muffins (1 Bowl!)
View original ↗
It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 5.0 (15)

Bakery-Style Vegan Blueberry Muffins (1 Bowl!)

NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 6%
CARBS 31G64% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER16G TOTAL SUGAR
FAT 7G30% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, fluffy vegan blueberry muffins bursting with juicy berries and topped with crunchy sugar for bakery-style texture. Made in a single bowl, these are an easy grab-and-go breakfast or snack.

dessertamericanbaked gooddairy freeveganvegetarian
View the full recipe on It Doesn't Taste Like Chicken →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plant-based milk ((such as oat or soy))
  • 1/3 cup light oil ((such as canola or vegetable))
  • 2 teaspoons lemon juice or apple cider vinegar ((for rise, you won’t taste it))
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract ((optional but yum))
  • 1 cup fresh or frozen blueberries (plus extra for topping (if frozen, don’t thaw and toss with 1 tablespoon flour before adding))
  • 2 tablespoons coarse or sparkling sugar
  • 1/4 teaspoon ground cinnamon
PREP
10M
SODIUM
160MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.