Desserts 
ADVERTISEMENT
ADVERTISEMENT
Blueberry Muffin
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup non-dairy milk e.g., almond milk, soy milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour for coating blueberries
- Optional: lemon zest or cinnamon for extra flavor
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a bowl, toss the blueberries with 1 tbsp of flour. This will help prevent them from sinking to the bottom of the muffins.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the coated blueberries. If you're adding lemon zest or cinnamon, this is the time to add them.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
- Bake the muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (but not wet batter).
- Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once the muffins are completely cooled, enjoy your delicious vegetarian blueberry muffins!
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
