Vegan Bakery Style Blueberry Muffins (Gluten Free Option)
Soft and fluffy, these bakery style blueberry muffins have a beautiful domed top and are bursting with blueberries and a bright (optional) lemon zest! No one will ever know they are vegan and gluten free!
Ingredients
- 1 cup soy milk can be another type of dairy-free milk, but soy works best
- 2 tsp lemon juice this can can subbed out for white vinegar or apple cider vinegar if you are not using lemons
- ½ cup neutral oil
- 1¼ tsp vanilla extract
- ½ cup + 3 tbsp + 1 tsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 1-2 lemons' worth of zest optional
- 2¼ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 2¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ heaping cups blueberries fresh or frozen, but if using frozen do not thaw
Instructions
- Preheat your oven to 375°F and line a muffin tin with cupcake liners. These muffins do best with liners, NOT just greasing the pan as you may do with other muffins.
- Make the "vegan buttermilk" by combining the soy milk with the lemon juice. Set aside to curdle for 5-10 minutes. If you are not using lemons in this recipe you can sub this for white vinegar or apple cider vinegar. This will not alter the taste, it is just to help with the texture and add acidity to help the muffins rise.
- During this time, combine flour, baking powder, baking soda, and salt in a bowl and set aside. Also if you are using lemon zest, separately combine it with the sugar. This will make the sugar a little more like a crumb texture, and ensure that the lemon flavor spreads evenly throughout the whole muffin.
- In a large bowl, whisk together curdled "buttermilk", neutral oil, and vanilla extract. Add in the sugar/lemon zest mixture and whisk again until smooth. Then add the dry ingredients and mix with a spoon or spatula until the large lumps are gone.
- Before adding the blueberries to the batter, spoon a very small amount of dough into each muffin liner. This will ensure the berries don't make a mess of the bottom of each muffin. Then add the berries to the batter and gently mix throughout, then spoon batter evenly into each liner. You will fill these around 3/4 of the way up.
- Bake for 22-25 minutes, remove from the oven and let cool in the pan for about 10 minutes before moving to a cooling rack.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 12 muffins
Serving size: 1 muffin
Per serving amounts:- Calories - 236
- Grams of fat - 9.8
- Grams of carbs - 34.4
- Grams of protein - 2.9
Tried this recipe?Let us know how it was!