Do I have to use blueberries?

Nope! Swap in chopped strawberries, raspberries, or even chocolate chips if you’re wild.

Can I freeze vegan muffins after baking?

Yes. Let them cool, pop ’em in a bag, and freeze. They warm up like a charm in the microwave.

Nope, but you can sub gluten-free flour if that’s your thing.

Cut the sugar a bit. They’re still good, promise.

Yep! It helps the muffins rise nice and tall instead of getting all flat and floppy.

Scale

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Preheat your oven to 375°F (190°C) and line your muffin tin.
In a bowl, mix the dry ingredients: flour, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: plant-based milk, oil, vanilla, and sugar.
Combine the wet ingredients with the dry ingredients, mixing just until the flour disappears.
Gently fold in the blueberries.
Scoop the batter into the muffin cups, filling each about three-quarters full.
Bake for 20–24 minutes, or until a toothpick comes out mostly clean.
Let cool for a few minutes before serving.

For added crunch, sprinkle coarse sugar on top before baking. Don’t thaw frozen blueberries beforehand to prevent color leaking.