Vegan blueberry muffins
Recipe for vegan blueberry cupcakes without eggs and dairy products
Today I invite you to try vegan blueberry muffins, which of course everyone can eat, not just vegans! These egg-free and dairy-free cupcakes taste great and can also be baked with other currently available fruits. You must try them!
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Vegan blueberry muffins recipe step by step
If you’re looking for an idea for sweet vegan baked goods, you must try these blueberry muffins.
Vegan blueberry muffins recipe
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ingredients for vegan blueberry muffins
- 300 g wheat flour (all-purpose (2 cups) )
- 2.5 teaspoons baking powder
- 150 g cane sugar ((3/4 cup) )
- 1 cup plant milk (- 250 ml – I used coconut milk)
- 1/3 cup oil (- 80 ml – coconut oil can also be used)
- 1.5 cups fruit (- blueberries for me)
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How to make vegan blueberry muffins
- In one bowl, mix together the flour with the baking powder.300 g wheat flour, 2.5 teaspoons baking powder
- In the second bowl, mix sugar, oil, and milk.150 g cane sugar, 1/3 cup oil, 1 cup plant milk
- Pour the wet ingredients into the dry ones and mix.
- Add the fruit and gently mix.1.5 cups fruit
- Spoon the batter into muffin molds.
- Bake at 180 degrees (top/bottom heat) for about 25-30 minutes – until a toothpick comes out clean.
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Blueberry muffins for vegans – notes
Today I have for you vegan blueberry muffins.
That is, egg-free and dairy-free cupcakes.
They will be perfect for everyone with allergies :)
Even though there are no eggs in them, the cupcakes are not dry and turn out fluffy – you can see it in the last photo.
I used coconut milk for my cupcakes, but you can use any plant-based milk.
Instead of oil, you can use melted coconut oil.
You can replace blueberries with other small or chopped fruits.
I also recommend chocolate wacky cake – dairy-free and egg-free, vegan meringues and gluten-free strawberry cupcakes.
Recommended recipes for vegan sweets
Be sure to also check out my other recipes for vegan baked goods – cakes and cookies. Here I recommend, among others, three such recipes:
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Recipe for vegan cupcakes
You can prepare these blueberry cupcakes for someone on a vegan diet. Because these are egg-free cupcakes, and also dairy-free cupcakes. Plant milk (I used coconut milk here, which also gave them a nice flavor) and oil provide their moisture. If you want to enhance the coconut flavor of the muffins, you can also use coconut oil. These vegan cupcakes contain a lot of fruit, and they also add moisture and, of course, great flavor. During blueberry season, I highly recommend adding them. If you fancy vegan muffins with crumble topping, you can make a simple crumble. Just mix three tablespoons of coconut oil (or plant-based butter) with 3 tablespoons of flour and 2 tablespoons of sugar. If you like a lot of crumble, make more right away :)
Vegan blueberry cupcakes
Check out my simple recipe for vegan muffins and see how to make vegan blueberry cupcakes or with other fruits. If you have large fruits, cut them into small cubes beforehand. After baking, you can additionally drizzle the cupcakes with a little icing - just mix powdered sugar with lemon juice - add the juice teaspoon by teaspoon, until it reaches a slightly runny consistency. Of course, everyone can eat these cupcakes. The absence of eggs and dairy does not affect their taste and they will surely appeal to everyone! If you want, also check out my other vegan recipes for cakes and more!
