The Best Vegan Blueberry Muffins
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (20)

The Best Vegan Blueberry Muffins

NUTRITION · PER SERVING46M COOK
CAL 11%·PRO 7%
CARBS 38G69% OF CAL
1G FIBER0G ADDED0G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 7G30% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist and fluffy vegan blueberry muffins lightly sweetened and aromatic with lemon and cinnamon. Perfect for breakfast or a wholesome snack.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • ½ cup soy milk ((or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice)
  • ⅓ cup oil ((66g))
  • ¾ cup cane sugar ((150g))
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups flour ((240g), sifted)
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cinnamon (optional, but tastes amazing)
  • pinch of lemon zest (since you’re already squeezing the lemon juice, but also optional)
  • 1 cup blueberries (fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra unfloured for the top )
  • coarse sugar (for sprinkling over the top of muffins)
PREP
20M
SODIUM
6MG
ESTIMATE
COMPLETE

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