Recipe: Vegan Blueberry Muffins

by Traci and Caylie of A Bakers Table

Light, fluffy, bursting with blueberries, and SO. GOOD. These Vegan Blueberry Muffins are the perfect bake to celebrate the warm summer days.

YIELDS : 14 MUFFINS | PREP: 10 MINUTES |BAKE: 25 MINUTES | TOTAL: 35 MINUTES

INGREDIENTS

2 cups all purpose flour

1 cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

¼ cup vegetable oil

¼ cup vegan butter, melted

3 ½ ounces vegan egg

¾ cup unsweetened non-dairy milk of choice

½ teaspoon vanilla extract

1 ½ cups blueberries

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Line muffin tin with baking cups or spray with baking spray. Set aside.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

4. In a medium bowl, whisk together vegetable oil, butter, egg, milk, and vanilla.

5. Pour over dry ingredients and mix together until wet ingredients are thoroughly incorporated.

6. Fold in blueberries

7. Scoop, or spoon, batter into prepared pan.

8. Bake for 20 minutes, or until lightly browned.

TIPS

** You can use your favorite non-dairy milk to bake with in this recipe, we personally preferred oat milk. ** Frozen blueberries can be used instead of fresh.

Hi! We're Traci and Caylie. We run a blog called Bakers Table! I'm Traci, a retired chef, restauranteur, and caterer, as well as a mother to two children and two rescue dogs. My daughter, Caylie, is the photographer, writer, and #1 taste tester. Our blog is the place to come and find easy yet impressive food and desserts.