Amazing easy 1 bowl Blueberry Muffins
Get ready for these Amazing easy 1 bowl vegan blueberry muffuns - fluffy, spongy and packed with blueberries these healthy vegan muffins are a real crowdpleaser. Super easy to make requiring only 7 ingredients and made in 1 bowl.
Ingredients
- 2 cups (250 grams) All Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- ¾ cup (150 grams) Organic pure cane sugar or your preferred sugar
- 1 cup (240 milliliters) Almond Milk
- ⅓ cup (80 milliliters) Canola Oil or avocado oil or coconut oil
- 1 tsp Vanilla Extract
- Zest from ½ Lemon
- 2 cups (300 grams) Blueberries Fresh or frozen - use less blueberries if you don't like a LOT of berries
- 2 tbsp Extra course sugar for sprinkling on top Optional
Instructions
- Preheat the oven to 350F.
- Line a standard muffin pan with liners and spray them lightly with oil.
- Combine almond milk, lemon zest and vanilla extract and set aside.
- In a large mixing bowl, mix together all the dry ingredients: flour, sugar, baking powder and salt.
- Next, add the almond milk mixture and canola oil. Stir gently together and be careful not to overmix. A few small lumps are fine.
- Add the blueberries and gently fold them in. Carefully pour the batter into the muffin pan until they are almost full. Top with a few extra blueberries and sprinkle a little sugar on top.
- Bake the muffins for around 25 minutes or until they are golden brown on top. Test with a toothpick to see if they are done (insert a toothpick in the muffins - once it comes out clean they are done).
- Take the muffins out of the oven and let them cool 5-10 minutes in the pan before removing them. Let them cool on a cooling rack. Serve and enjoy. You can store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for later.