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Blueberry Muffins

Blueberry Muffins

  • Author: Anthony
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan, Gluten Free Option

Description

Blueberry Muffins offer a delicious start to your day with a moist, fluffy texture and natural sweetness from fresh blueberries. This easy and quick recipe uses simple pantry staples and plant-based ingredients to create tender, flavorful muffins perfect for breakfast, brunch, or a sweet snack at any time.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon natural gelling agent
  • 1/2 teaspoon salt
  • 2/3 cup brown sugar

Wet Ingredients

  • 1/3 cup plant-based butter, softened
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)

Additional Ingredients

  • 1 1/2 cups fresh blueberries
  • 1 teaspoon lemon zest

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with plant-based butter to ensure even baking and easy release.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, natural gelling agent, salt, and brown sugar. This ensures even distribution of leavening agents for proper rise.
  3. Combine Wet Ingredients: In a separate bowl, beat plant-based butter with plant-based milk, apple cider vinegar, and vanilla extract (natural) until smooth. The acidity helps create lift and tenderness.
  4. Blend Wet and Dry: Pour the wet mixture into the dry ingredients and fold gently until just combined to keep the muffins tender and fluffy. Avoid over-mixing.
  5. Add Blueberries and Zest: Carefully fold in fresh blueberries and lemon zest, evenly distributing the berries for juicy bursts in every bite.
  6. Fill Muffin Cups and Bake: Spoon batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20 to 25 minutes until golden brown and a toothpick inserted comes out clean.
  7. Cool and Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to set perfectly and retain moisture.

Notes

  • Use room temperature ingredients like butter and milk to help blend the batter smoothly.
  • Fold flour gently to avoid tough muffins.
  • Toss blueberries lightly in flour before folding to prevent sinking.
  • Do not skip apple cider vinegar to activate the rise.
  • Fresh blueberries provide better texture and flavor compared to frozen.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: blueberry muffins, plant-based muffins, vegan breakfast, quick muffins, healthy muffins

Find it online: https://homedishideas.com/blueberry-muffins/