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Three Wonderfull blueberry muffins on a wood board surrounded with blueberries.

Vegan Blueberry Muffins

This recipe makes 12-14 wonderful blueberry muffins.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Northern European
Servings 12 Muffins

Ingredients
  

  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ¾ cup Sugar Plus extra for topping
  • ⅓ cup Vegetable oil or your choice of neutral oil
  • 1 cup Oat Milk
  • 2 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 2 cups Blueberries

Instructions
 

  • Preheat your oven to 350℉ / 177℃
  • In a medium bowl, add the Flour, Baking soda, and salt. Whisk until evenly combined.
  • In another medium/large bowl, add the Sugar, Vegetable oil, Oat milk, Lemon zest, Lemon Juice, and Vanilla extract. Whisk until evenly combined
  • Now pour the dry flour mixture into the wet and combine with a rubber spatula.
  • Add the blueberries into the batter and fold in, being careful not to smash the berries.
  • Prepare your muffin pans with 12-14 muffin cups, parchment papers, or if you don't want the paper, then just a light coating of oil will do.
  • Now fill the tins each with ¼ cup of the batter until you have no more batter.
  • Now top them with a generous sprinkling of granulated sugar.
  • Set the filled muffin pans on the middle rack of your oven, and bake for 25-30 minutes or until you've achieved a lightly golden exterior.
  • Remove them from the oven and allow them to rest for no less than 10 minutes before eating.
  • Enjoy!
Keyword Baking, Comfort food, Sweet