Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
1 cup plant-based milk (almond, soy, cashew, oat milk)
⅓ cup canola oil (or sunflower/vegetable oil)
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Optional: pinch of cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and optional cinnamon.
- Add plant-based milk, oil, and vanilla extract; stir until almost combined. Avoid overmixing.
- Gently fold in blueberries until evenly distributed.
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- Overmixing can lead to dense muffins—stir just until combined.
- Frozen blueberries can be added directly; toss in a little flour to prevent sinking.
- Add zest, cinnamon, or almond extract for extra flavor.
- Muffins freeze well; store in airtight containers for up to 2 months.
- Prep Time: 10 min
- Cook Time: 25 min