Go Back Email Link
–+ servings

Blueberry Muffins

Moist and fluffy vegan muffins made with freshly picked blueberries and just 10 ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 137 kcal

Ingredients
  

  • 1 cup unsweetened almond milk
  • ½ tsp apple cider vinegar
  • 2 cups oat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 1/8 cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups blueberries fresh or frozen

Instructions
 

  • Preheat to 375 degrees F. and line a 12 cup muffin tin with paper liners.
  • Whisk together almond milk and apple cider vinegar in a small bowl and set aside.
  • Combine flour, baking powder, baking soda and salt in a large bowl.
  • Add melted coconut oil, maple syrup and vanilla extract to the almond milk mixture.
  • Add the wet ingredients to the dry ingredients and lightly combine being careful not to overmix.
  • Lastly, fold in the blueberries.
  • Divide evenly into muffin tins and bake for 23-28 minutes depending on your oven. To check for doneness insert a toothpick into the middle of the muffin, if it comes out clean they are done.

Notes

We have not tested other types of flour with this recipe.

Nutrition

Calories: 137kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 165mgPotassium: 108mgFiber: 2gSugar: 7gVitamin A: 13IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Keyword Almond milk, Blueberries, Blueberry Muffins, Breakfast, Dairy Free, Fruit, Muffin, oats, Snack, Vegan, Vegetarian
Tried this recipe?Let us know how it was!