Vegan Blueberry Muffins. These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level. You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor!

And you can absolutely make fluffy vegan muffins using no eggs - let me show you how! Soft, fluffy Vegan Blueberry Muffins, bursting with juicy, jammy blueberries! Quick, easy and made with basic ingredients, you'll appreciate their simplicity. You can cook Vegan Blueberry Muffins using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegan Blueberry Muffins

You need 1 cup of plus 2 Tbsp almond milk.
Prepare 2 tbsp of fresh lemon juice.
Prepare 3 cup of organic all purpose flour.
You need 1 tsp of baking powder.
Prepare 1 tsp of baking soda.
It's 1 cup of sugar.
It's 1/2 cup of vegan butter, melted.
You need 1 tsp of vanilla extract.
It's 1 tsp of lemon extract.
It's 3/4 tsp of salt.
You need 1/4 tsp of cinnamon.
You need 1 1/2 cup of fresh organic blueberries.

Vegan Blueberry Muffins — These are the BEST blueberry muffins I've ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you'd typically add to muffin batter. Vegan Blueberry Muffins- this homemade blueberry muffin recipe is vegan, dairy free, and These Vegan Blueberry Muffins come together in one bowl and are so ridiculously fluffy and delicious! Vegan Blueberry Muffins - Recipe Notes: For the eggless blueberry muffins I used a mixture of all-purpose flour and almond flour.

Vegan Blueberry Muffins step by step

Preheat oven to 325°F.
Combine almond milk and lemon juice in bowl. Let sit while preparing everything else so milk will curdle. About 10 minutes..
In large bowl, whisk together flour, baking powder, baking soda, sugar, salt and cinnamon..
Melt vegan butter and add to milk along with vanilla and lemon extracts..
Add wet ingredients to dry and stir until just combined..
Fold in blueberries..
Line 12 cup muffin tin with paper liners. Fill all the way to the top with batter..
Bake for 35 - 45 minutes or until inserted toothpick comes out clean..

I love vegan muffins with almond flour because the almond flour. These vegan blueberry muffins are a tried and true no-fail recipe that bakes up perfectly every time. Light and fluffy, moist, and packed with blueberries and topped with a crunchy cinnamon and sugar. These vegan blueberry muffins are moist, tender, bursting with juicy summer berries and flavored with vanilla and just a hint of lemon. I make a lot of muffins, and I've gotten to the point where I.