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–+ servings
Fresh blueberry muffins with mixed berries on a white plate.

Vegan Vanilla Berry Muffins

Bree Hester
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course breakfast and brunch
Cuisine baking
Servings 12 muffins
Calories 338 kcal

Ingredients
  

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 3/4 cup + 2 tablespoons vegetable oil
  • 1 1/3 cups almond milk
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract
  • 2 cups mixed berries fresh

Instructions
 

  • Preheat the oven to 350℉ and line a 12-hole muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, salt, and the sugar (though you'll want to keep back 2 tablespoons of the sugar for later).
    Flour, sugar, and baking ingredients in a glass bowl for baking.
  • In a separate bowl, whisk together the oil, almond milk, vinegar, and vanilla extract.
  • Make a well in the dry ingredients and pour in wet ingredients. Combine well but don't overmix.
    Flour and yeast mixture for bread dough preparation in a glass bowl.
  • Fold in the berries.
  • Divide the batter over the lined muffin tin. Sprinkle the tops with the remaining sugar.
  • Bake the muffins for 25 to 30 minutes until the tops are lightly browned and a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.

Nutrition

Calories: 338kcalCarbohydrates: 41gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 413mgFiber: 2g
Keyword how to make vegan muffins, vegan blueberry muffins, vegan muffins
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