Quick and Easy Vegan Blueberry Muffins
A super quick recipe that will produce 12 perfect blueberry muffins in less than 30 minutes!
Equipment
- 1 12 hole Muffin Tin
- muffin liners
- 1 Muffin batter scoop (optional)
Ingredients
- 2 cups Plain Flour
- 1 tbsp Baking Powder
- ½ tsp Baking Soda - (bicarbonate of soda)
- ½ cup Sugar - I use caster or superfine
- ½ tsp Salt
- 2 tbsp Egg Replacer - whisked up with 5 tbsp water
- ¾ cup Yogurt - vegan, plain
- 6 tbsp Butter - vegan, I use Flora or Vitalite, melted
- 2 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup Blueberries - you can use fresh or frozen
- 2 tbsp Sugar - mixed with 1/2 tsp powdered cinnamon
Instructions
- Preheat oven to 200c.
- Line your muffin tin with muffin liners
- Sift the flour, baking powder and soda, salt and sugar into a large mixing bowl
- In another bowl, whisk together the wet ingredients
- Pour the wet ingredients into the dry and mix until just combined
- Fold in the blueberries
- Using an ice cream scoop or muffin scoop, fill each muffin case ¾ full with batter
- Sprinkle each muffin with a generous amount of the cinnamon sugar
- Bake for between 20-25 minutes or until lightly golden on top and spring back to the touch
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Quick and Easy Vegan Blueberry Muffins
Amount per Serving
Calories
189
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
24
mg
8
%
Sodium
311
mg
14
%
Potassium
67
mg
2
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
211
IU
4
%
Vitamin C
2
mg
2
%
Calcium
87
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.