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By Taffey Bakery

Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 tbsp white sugar; 2 tbsp all-purpose flour; 4 tsp oil; 2 1/3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; zest of 1 large lemon; 3/4 cups white sugar; 2 tbsp lemon juice; 1/2 cup flavourless oil*; 1 1/2 cups fresh or frozen blueberries do not thaw if using frozen blueberries; 1 cup any plant-based milk; 1 tbsp vanilla extract; 1 tbsp vanilla pudding powder** or cornstarch

9 steps

Prep:15minCook:25min

These Vegan Blueberry Muffins are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. It’s topped with a sweet sugar streusel!

Updated at: Fri, 24 May 2024 18:28:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories295.8 kcal (15%)

Total Fat11.3 g (16%)

Carbs46.1 g (18%)

Sugars24.6 g (27%)

Protein2.8 g (6%)

Sodium183.2 mg (9%)

Fiber1.3 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the streusel

8 Tbspwhite sugar

2 Tbspall-purpose flour

4 tspoil

For the muffins

2 ⅓ cupsall-purpose flour

2 tspbaking powder

½ tspbaking soda

¼ tspsalt

1zest of lemon

large

¾ cupswhite sugar

2 Tbsplemon juice

½ cupflavourless oil

1 ½ cupsfresh blueberries

or frozen, do not thaw if using frozen blueberries

1 cupplant-based milk

any

1 Tbspvanilla extract

1 Tbspvanilla pudding powder

or cornstarch

Instructions

Step 1

Line a 12 tin muffin liner with 12 liners and set aside.

Step 2

Make the streusel. In a small bowl combine oil, flour, and sugar. Mix together until a soft crumbly mixture forms. This will be the streusel for the top of the muffins. Set aside.

white sugar8 Tbsp

all-purpose flour2 Tbsp

oil4 tsp

Step 3

In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.

all-purpose flour2 ⅓ cups

baking powder2 tsp

baking soda½ tsp

salt¼ tsp

Step 4

In a large bowl, add oil, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon zest and white sugar mixture and continue whisking for another 1-2 minutes.

zest of lemon1

lemon juice2 Tbsp

white sugar¾ cups

flavourless oil½ cup

plant-based milk1 cup

vanilla extract1 Tbsp

Step 5

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 6

In the bowl with the fresh blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. If you are using frozen blueberries, add them directly into the bowl, do not thaw.