mga ito Vegan na Blueberry Muffins are delicious and easy bakery-style vegan muffins filled with juicy blueberries. Plus, you will love that it takes 30 minuto lang to make these one-bowl muffins.
I love creating the easiest vegan baked goods, with no fancy ingredients, no flax eggs or egg replacements, like my 3-Sangkap na Banana Cookies, Mga Butas ng Donut na Saging na may 2 Sangkap, O Tinapay na Saging na may 3 Sangkap. Just basic pantry staples to make the easiest, low-cost, delicious food.
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Vegan na Blueberry Muffins
Ingredients
- 1 ¼ tasa Almond Milk - (tala 1)
- 1 kutsarita Apple Cider Vinegar - (tala 2)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 1 kutsarita Vanilla Extract
- 2 ½ tasa Flour ng Lahat-Lyong - (tala 4)
- ½ tasa Hindi Pinong Cane Sugar - (tala 5)
- 2 ¼ kutsarita Paghurno Powder
- ½ kutsarita Asin
- 1 ½ tasa blueberries - sariwa o nagyelo
Opsyonal
- 1 kutsarita kanela
tagubilin
- Preheat the oven to 350°F (180°C). Line two 12-hole muffin trays with 6 paper liners in each tray, leaving an empty muffin hole between each. This is my secret for fluffier blueberry muffins, I bake only 6 muffins per pan but feel free to bake the 12 muffins in one pan – the will simply raise a bit less. Set aside.
- In a small mixing bowl, whisk apple cider vinegar with almond milk, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, cinnamon, and baking powder.
- Gumawa ng butas sa gitna ng harina at idagdag ang iba pang likidong sangkap.
- Combine, scraping down the sides of the bowl to bring all the ingredients together, forming a smooth batter. Don't over mix the batter or the muffin will be dense and gummy.
- Ihalo ang mga blueberry, at haluin hanggang sa maghalo nang husto.
- Hatiin nang pantay ang batter sa 12 muffin paper liners.
- Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a pick inserted in the center comes out clean.
- Cool down on a rack for 30 minutes completely before eating.
Mga Tala
Tips
Imbakan: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in zipper bags or a box. Thaw at room temperature the day before. Medalya: Before baking, you can sprinkle some extra fresh blueberries on top of each muffin to make them look even better. Nakabubusog: Only fill half of the muffin holes in your pan to enjoy an even better and more uniform cooking.kagamitan
Pagkain
Ingredients at Substitutions
All you need are a few ingredients:
- Flour ng Lahat-Lyong – feel free to use spelt flour or white wheat pastry flour for a healthy blueberry muffin option. For a gluten-free version, use my gabay sa pagpapalit na walang gluten or go to my Vegan na Gluten-Free na Muffin.
- Hindi Pinong Cane Sugar – or any granulated sugar you love, coconut sugar, caster sugar, or brown sugar works as well. You can use sugar-free crystal sweeteners like allulose in the same amount as white sugar.
- Apple Cider Vinegar o lemon juice.
- Gatas na Batay sa Halaman na Pinipili – I love to bake with fortified soy milk simply because it adds some extra vitamins, proteins, and calcium. But any non-dairy milk like oat milk, cashew milk, or coconut milk are delicious options.
- Banayad na Langis ng Oliba or any vegetable oil you have at home, including canola oil, sunflower oil, or melted coconut oil. Note that melted vegan butter also works very well.
- Paghurno Powder – For fluffiness.
- Vanilla Extract – Para sa lasa.
- Mga sariwang Blueberry – You can also use frozen blueberries, but it might add more moisture to the batter.
How To Make Vegan Blueberry Muffins (in Pictures)
It’s very easy to make egg-free blueberry muffins at home without an egg replacer.
Lemon Flavor Option
To make blueberry lemon muffins, use:
- 3 tablespoons of lemon juice in the batter instead of 1 teaspoon of apple cider vinegar.
- 1 tablespoon of grated lemon zest.
Also, add lemon glazing on top of the baked, cooled muffins for extra flavor. This is optional, but you can make a lemon glazing to drizzle on top of the muffin. This recipe is inspired by my resipe ng vegan royal icing, but I added lemon juice instead of almond milk and grated lemon zest.
To make the glazing, simply stir icing sugar – you can use sugar-free powdered sweetener – lemon juice, and lemon zest. Drizzle the glazing on top of the cooled muffins. Refrigerate for 30 minutes to set the glazing.
More Vegan Muffin Recipes
Below I listed some more vegan muffins recipes for you to try.
Great if you don’t use avocado oil!
The first time I made them I used light olive oil as that was what I had. The second time I made them I thought I’d use the avocado oil (I was surprised this is recommended as it smells so strong) and sure enough when I tasted them, they just taste like the oil so annoying!
It really depends on the avocado oil you get. New Zealand avocado oil is light in flavor compared to some made overseas. But as recommended, always use a mild flavor oil to bake, to avoid an overpowering flavor from the oil.
Can I use gluten free flour?
No, it will be gummy and dense.
Thank you for sharing this great recipe!! I just made them and have already eaten three of them!
Salamat !
Could I substitute protein powder for some of the flour?
Yes, but I’d rather do my Mga Muffin na may Blueberry Protein 🙂
Hi,can we use normal milk
ganun din
Talagang!
Can I use sea salt or kosher salt?
Talagang!
Came out wonderfully. I added butterscotch chips and a pinch of nutmeg to the recipe.
A very delicious blueberry! I couldn’t stop eating them! Definitely making them again!
Can I substitute the all purpose flour for oat flour?
I don’t think it will work very well here. You can try my blueberry oatmeal muffin recipe instead to add oat to the recipe. Enjoy.