Vegan Blueberry Muffins

These Vegan Blueberry Muffins are perfectly moist, fluffy, and bursting with juicy blueberries, making them a delightful treat for any time of day. Enjoy them warm with a cup of coffee or tea for a comforting experience.

Ingredients

• all-purpose flour - 120 grams
• baking powder - 5 grams
• baking soda - 1 gram
• salt - 1 gram
• coconut sugar - 40 grams
• almond milk - 100 milliliters
• apple cider vinegar - 5 milliliters
• coconut oil (melted) - 30 grams
• vanilla extract - 5 milliliters
• blueberries (fresh or frozen) - 100 grams

Steps

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
3. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and coconut sugar.
4. In another bowl, mix the melted coconut oil, vanilla extract, and the vegan buttermilk.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Gently fold in the blueberries, reserving a few to place on top of the muffins.
7. Divide the batter evenly among the muffin cups and top with reserved blueberries.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Blueberries are high in antioxidants and vitamins, supporting heart health.
• These muffins are low in cholesterol and provide a good source of dietary fiber.

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