Vegan Blueberry Muffins
Indulge in these Vegan Blueberry Muffins, a delightful blend of juicy blueberries and wholesome ingredients. Perfect for breakfast, snacks, or even dessert, they are gluten-free, dairy-free, and egg-free—making them a fantastic choice for everyone. With a moist texture and a hint of sweetness from maple syrup, these muffins are not just easy to make but also nutritious. Whether you’re enjoying them fresh out of the oven or storing them for later, they’re sure to satisfy your cravings with their delicious flavor and satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 heaped cup oat flour (gluten-free if needed)
- 1 cup gluten-free flour blend (or regular flour)
- 3/4 cup plant-based milk
- 1/3 cup maple syrup
- 1 1/2 cups blueberries
- 1 tbsp lemon juice
- 2 1/2 tbsp oil
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 360°F (180°C) and prepare muffin pan with liners or grease.
- Combine plant-based milk and lemon juice in a bowl; let thicken.
- In a large bowl, whisk together oat flour, gluten-free flour blend, baking powder, baking soda, and salt.
- Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients; stir gently until combined.
- Fold in blueberries carefully.
- Fill muffin wells evenly with batter (yields about 8 muffins).
- Bake for 25-30 minutes until tops are cracked and a toothpick comes out clean.
- Cool before serving or storing.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 140
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/vegan-blueberry-muffins/