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No-Fuss Vegan Blueberry Muffins
Yes, you can make great blueberry muffins without eggs. Oat milk and apple cider vinegar or lemon are the key to this fluffy vegan blueberry muffin recipe.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 20 min👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Line a standard 12-cup muffin pan with paper liners. Whisk 2¾ cups plus 1 Tbsp. (352 g) all-purpose flour, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda in a medium bowl to combine.
½ tsp. baking powder1(200 g) granulated sugar; plus more for topping (optional)1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Whisk 1 cup unsweetened oat milk, room temperature, and 1 Tbsp. apple cider vinegar or fresh lemon juice in a large bowl; let sit ⏱️ 4 minutes. (This will act like a vegan buttermilk; the milk may or may not start to curdle but either is fine).
unsweetened oat milk, room temperature1 cup(200 g) granulated sugar; plus more for topping (optional)1 cup. apple cider vinegar or fresh lemon juice1 Tbsp
3
Add zest of 2 lemons, 1 cup (200 g) granulated sugar, ½ cup (100 g; packed) light brown sugar, ½ cup vegetable oil, and 1 tsp. vanilla extract to oat milk mixture and whisk to combine. Add dry ingredients and whisk until just combined (be careful not to overmix—any dry flour spots will be incorporated when the berries are folded in). Using a rubber spatula, fold in 1 cup fresh blueberries.
Zest of 2 lemons(200 g) granulated sugar; plus more for topping (optional)1 cup. vanilla extract1 tspfresh blueberries1 cup
4
Divide batter evenly among prepared muffin cups, filling almost to the brim (a heaping ⅓ cup per cup). Sprinkle with more granulated sugar if desired. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 30—⏱️ 35 minutes. Transfer pan to a wire rack and let muffins cool in pan ⏱️ 10 minutes. Turn muffins out onto rack and let cool completely. Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature. Head this way for more of our best blueberry recipes →
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