Elevate your mornings with these easy vegan blueberry muffins that redefine breakfast indulgence. Each bite unveils a symphony of plump blueberries in a moist, flavorful crumb, making these muffins an irresistible temptation for a delicious start to your day.
Ingredients
1-3/4 cups All Purpose Flour (you can use Gluten Free Flour for gluten free version)
1/2 cup granulated Sugar
1 Tablespoon Baking Powder
1/4 tsp Salt
1 cup unsweetened Almond Milk
1/4 cup Coconut Oil, melted
1 tsp Vanilla Extract
1 cup Fresh or Frozen Blueberries
Instructions
Preheat oven to 375 F (190 C) and line a standard muffin tin with cupcake liners about 6-8 sections, set aside.
In a large bowl whisk the all purpose flour, sugar, baking powder and salt until well combined.
In a separate bowl mix together the almond milk, coconut oil and vanilla. Pour the wet ingredients into the bowl with flour mixture and whisk until combined then fold in the blueberries.
Fill each muffin liner to about 2/3 cup full. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely on a cooling rack.
Note: this recipe should make 6 large muffins or 8 medium size muffins depending on your muffin tin and size of your blueberries.
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