These delicious vegan blueberry muffins are the perfect treat for breakfast or a snack. They are moist, fluffy, and filled with juicy blueberries, making them a favorite for both vegans and non-vegans alike!

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup almond milk (or any plant-based milk)
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.
2. In a large bowl, mix the almond milk and apple cider vinegar together. Let it sit for about 5 minutes to curdle.
3. Add the coconut sugar and vegetable oil to the milk mixture and whisk until combined.
4. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the blueberries.
7. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

These vegan blueberry muffins are best enjoyed fresh, but they can be stored in an airtight container for a few days. Enjoy them warm or at room temperature!