Delicious vegan blueberry muffins made with all-purpose flour, granulated sugar, soymilk and olive oil – a perfect sweet treat without eggs, nuts or lactose!
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 40 mins – easy
🍽 12 servings – 143 kcal per serving
|
Serving
57g |
Fat
4g |
Sat. fat
0g |
Sodium
202mg |
|
Carbs
23g |
Fibers
0g |
Sugars
10g |
Proteins
2g |
INGREDIENTS
- 1 tsp salt
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¾ cup soy milk
- ¼ cup olive oil
- 1 cup blueberries
TOOLS
- 1 mixing bowl
- 1 whisk
- 1 muffin pan
- 1 oven
STEPS
Combine all-purpose flour, granulated sugar, baking powder, and 1 tsp of salt in a mixing bowl with a whisk. Whisk in soy milk and olive oil to the mixture. Finally, add blueberries and whisk once more to get a blueberry batter.
Pour the blueberry batter into a muffin pan.
Preheat the oven to 400°F for 12-15 minutes.
Put the muffin pan in the oven and bake for 30 minutes.
Remove the muffin pan from the oven to get blueberry muffins.
It’s ready to be served !
