Dairy Free and Egg Free Blueberry Muffins
These vegan blueberry muffins are soft, fluffy, and perfectly sweet. No eggs needed! Enjoy them for breakfast or an afternoon snack.
Servings 12 muffins
Calories 176kcal
Equipment
Ingredients
- 1 cup unsweetened dairy free milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted refined coconut oil
- ½ teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat oven to 400F and line a muffin pan with liners and spray with oil.
- In a measuring cup, whisk together dairy free milk and apple cider vinegar to create a non dairy buttermilk mixture.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Pour in the “buttermilk”, oil, and vanilla. Stir until just combined, then gently fold in the blueberries.
- Transfer batter into muffin pan, filling each liner about ¾ full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool then remove from pan.
Video
Notes
Store leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Nutrition
Calories: 176kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 218mg | Potassium: 37mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
