Vegan Blueberry Muffins
  • Servings: 12
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp mineral salt
  • 3/4 cup sugar
  • 1 cup unsweetned almond milk
  • 1/3 cup olive oil (I used coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2-2 cups frozen or fresh blueberries
  1. Preheat oven to 350 degrees F.
  2. Mix wet ingredients:
  3. In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla. Stir to combine a few times to help soften the large grains of sugar.
  4. Mix dry ingredients:
  5. In a large mixing bowl, mix together the flour, baking powder, and salt.
  6. Combine wet & dry:
  7. Pour the wet mixture into the dry mixture and mix until just combined. Don't over-mix! Over-mixing the batter tends to make the muffins less tender.
  8. Add blueberries:
  9. Toss in the fresh or frozen blueberries and gently fold them into the batter.
  10. Scoop:
  11. Fill each muffin lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
  12. Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
  13. Bake: Place in oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
I love this recipe because it wasn't your traditional 'healthy' tasting muffins considering it being vegan.