Easy Vegan Blueberry Muffins

Easy Vegan Blueberry Muffins 

Easy vegan blueberry muffins are one of my favorite recipes to make. They are husband approved as well! The first time I made these, Nathan loved them, and they’ve become a staple recipe in my house since then. Nathan ate some and then promptly told me I needed to make more, as he kept stuffing them in his face. I think he liked them. 

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Come on in and let me teach you how to make these delicious and easy vegan blueberry muffins! They are sure to be a crowd pleaser for you too! 

Easy Vegan Blueberry Muffins Ingredients 

Almond Milk, 1 cup click the link to make your own. 

Apple cider vinegar, 1 teaspoon 

Vegetable oil, ¼ cup plus 2 tablespoons 

Vanille extract, 1 teaspoon 

Sugar, ½ cup plus 2 tablespoons 

Flour, 2 cups 

Baking powder, 2 ½ teaspoons click the link to make your own. 

Baking soda, ¼ teaspoon 

Salt, ½ teaspoon 

Blueberries, 2 cups 

Easy Vegan Blueberry Muffins Directions 

Preheat the oven to 375 degrees. 

Add in the apple cider vinegar to the almond milk and set aside. 

In a mixing bowl, add in the vegetable oil and vanilla extract. 

In another mixing bowl, add in the sugar, flour, baking powder, baking soda, and salt. Mix them until well-combined. 

Slowly add in the dry ingredients into the wet ingredients, until fully incorporated. 

Next, add in the almond milk and mix well. Then gently fold in the blueberries. 

Fill a muffin pan with batter until they are ¾ full. 

If you are using a traditional size muffin pan, bake for 25 minutes. If you are using a mini muffin pan, bake for 10 minutes. 

Allow these to cool slighting, and serve either warm or at room temperature. There is nothing to do now but enjoy them, and sit back and watch everyone else fall in love them as well! 

Recipe Notes 

I used a mini muffin pan for this recipe, and it made 38 mini blueberry muffins for me. The mini muffins are perfect for snacks, school lunches, parties, and potlucks. I think versatile recipes that can be enjoyed in a variety of circumstances and serve multiple purposes are just the best. 

Why I Love This Recipe 

This recipe is seriously so simple to make, and I am a huge fan of simplistic recipes that are delicious. 

My husband, Nathan, loves blueberries. I’m not a big fan myself, but I wanted to make something he could enjoy. One of our closest friends is vegan and also loves blueberries. The fact I can make something that both my husband and one of our best friends can eat without any extra effort is a total win in my book! 

I used fresh blueberries when I made this recipe the first time, but you can easily use frozen ones as well. We always have frozen blueberries in the house because my blueberry white chocolate chip cookies are a frequently requested dessert. 

Being a prepper, every ingredient in here is something I have in my pantry and freezer, or I can make myself, like the almond milk and baking powder. So supply shortages mean I can still make delicious and nutritious foods like this without any extra effort, and that means more to me than anything else. 

I am also a stickler when it comes to vegan recipes that I want them to be without manipulation. Vegan recipes that are so processed just to exclude meat or animal products while tricking the mind into thinking we’re eating a normal meat product are useless, in my opinion. This easy vegan blueberry muffins recipe requires no manipulation to be both vegan and delicious, and that makes it that much more perfect, in my opinion. 

Discussion 

Have you tried making these delicious easy vegan blueberry muffins yourself? Are you a fan because it is simple, vegan, or a pantry-friendly recipe? Let me know your thoughts in the comments! 

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