Vegan Blueberry Muffins

THIS WIFE COOKS(3)
Amber Behrens: "Very good! I added 2 additional tablespoons of mi…" Read More
10Ingredients
50Minutes
530Calories

Ingredients

US|METRIC
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sugar (granulated {, |https://www.sugar2pt0.com})
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla bean paste
  • 2 cups blueberries
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    NutritionView More

    530Calories
    Sodium31% DV740mg
    Fat23% DV15g
    Protein18% DV9g
    Carbs29% DV87g
    Fiber16% DV4g
    Calories530Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol
    Sodium740mg31%
    Potassium220mg6%
    Protein9g18%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber4g16%
    Sugars35g70%
    Vitamin A6%
    Vitamin C20%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Amber Behrens 8 months ago
    Very good! I added 2 additional tablespoons of milk to the recipe to get it smooth enough to put into mini cupcake pan, but they turned out great!
    Zinny a year ago
    Pretty amazing muffins. I made a mistake and put in a whole teaspoon of salt instead of half - but it didn’t totally spoil the taste. I used fresh blueberries which were at their use-by date. The muffins were quite moist, almost wet,around the berries. Not sure if using frozen berries would have been better.
    Jacqlyn Sagna a year ago
    Yummy, quick, and easy to make!

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