Vegan Blueberry Muffins: Simple, Tasty, and Beautiful

Are you craving something sweet and satisfying? These vegan blueberry muffins are the perfect treat. They're incredibly easy to make, absolutely delicious, and look stunning with their bursts of blue!

What makes these muffins so special? For starters, they're packed with juicy blueberries, adding a natural sweetness and a pop of color to every bite. Plus, they're made with simple, wholesome ingredients that you likely already have in your pantry. No need for fancy or hard-to-find items here.

The beauty of these muffins lies in their simplicity. The batter comes together quickly, and the muffins bake up beautifully golden with a soft, fluffy texture. They’re perfect for breakfast, a snack, or even dessert.

While these muffins are delicious on their own, you can always add a little extra flair if you like. A light dusting of powdered sugar or a simple glaze can take them to the next level. Personally, I enjoy them just as they are, letting the natural sweetness of the blueberries shine through.

These vegan blueberry muffins are also a hit with kids and adults alike. They’re a great way to sneak in some fruit, and they’re free from dairy and eggs, making them suitable for those with dietary restrictions. Plus, they freeze well, so you can always have a batch on hand for whenever the craving strikes.

So, next time you’re in the mood for something sweet and simple, give these vegan blueberry muffins a try. They're easy to make, delightful to eat, and sure to brighten your day with their beautiful blueberry goodness.

You will need:
For 12 muffins
● 200 ml. unsweetened plant-based milk (oat milk is used in the recipe)
● 1,5 tablespoons of apple cider vinegar
● 2 tablespoons of fresh lemon juice
● 40 ml. of coconut oil
● 1 tablespoon of grated lemon zest (from about one lemon)
● 250 g. of wheat flour
● 100 g. of sugar
● 2 teaspoons of baking powder
● 0,5 teaspoon of baking soda
● ¼ teaspoon of salt
● 1 tablespoon of cornstarch
● 150 g. fresh blueberries

Preparation
1.Preheat the oven to 200 C.
2.Mix the milk with the vinegar, lemon juice, grated lemon zest and melted coconut oil.

3.Mix all the dry ingredients - flour, sugar, baking powder, baking soda, salt, starch.

1. Pour the whole mixture into the flour and stir (do not stir too long, only until the flour is no longer visible).
   
   5.Carefully fold in the washed blueberries.
   
   6.Divide the batter between the 12 muffin tins.
   
   7.Bake for 20-25 minutes. A wooden skewer can be inserted into the muffin to check - if it is mostly dry when removed, the muffins are baked.
   

Enjoy!