These muffins are absolutely delicious. My family has been making them all the time for years, and for a good reason! They are just what a muffin should be. Moist and fluffy, with exploding flavor of the lemon and blueberry. Not to mention they are safe for people with allergies! They make a perfect addition to your breakfast, lunch, or any other time of the day!
Origins
My family has been making blueberry muffins for a long time. Ever since I was a little kid I have been in the kitchen baking muffins with my dad for my family to eat for breakfast. They really are a staple in my household! I just realized that I have never published my recipe for these muffins, and that had to change! After a couple trials and tweaks of the recipe, here is the perfect blueberry muffin recipe!
Why Apple Cider Vinegar?
For most muffins, using buttermilk works better than using normal milk. Buttermilk reacts with the learners to create a lighter and fluffier muffin. Since this recipe is dairy free however, we obviously cannot use dairy buttermilk-time for a substitute! Mixing apple cider vinegar with soy milk (or another non-dairy milk) causes it to curdle just like dairy buttermilk. This is a perfect way to make a super quick and easy buttermilk substitute!
How to Save These Muffins
Like all baked goods, these muffins will be best fresh out of the oven, however they will still be amazing at other times if stored properly!
You can store these either in a Tupperware or a plastic bag for up to three days at room temperature. If you want them to last longer, you can freeze them and then take one out to thaw a couple hours before eating. The muffins can be stored in the freezer for up to 3 months.
What Makes These the Best Blueberry Muffins Ever?
So many things. To name a few reasons:
- They are super fluffy
- They are nice and moist
- They are super easy to prepare
- They are vegan and allergy friendly! (but you can’t tell, I promise)
Final Tips
These muffins are super easy to make, but like all my recipes, I still have a couple tips for y’all!
- Let the apple cider vinegar and milk sit before incorporating into the batter. This will ensure that the milk curdles a little so that you have a proper buttermilk substitute
- Fold in the blueberries gently. If you try to stir them in harshly, then you could smash the blueberries!
- Do not overcook the muffins. This could make them dry, and no one likes a dry muffin!
That is it! I hope you love these muffins as much as I do. Happy baking! 🙂
The Best Blueberry Muffins
Cuisine: AmericanDifficulty: Easy10
muffins15
minutes22
minutes37
minutesIngredients
1 cup non-dairy milk (I use Silk’s soy milk)
2 tsp apple cider vinegar
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup vegetable oil
1 tsp vanilla extract
zest of 1 lemon or 1 Tbsp lemon juice
1 1/2 cups fresh blueberries
2 fake eggs (I use Ener-G Egg Replacer)
Directions
- Preheat the oven to 350°F and place baking cups in a muffin pan.
- Stir together the “milk” and apple cider vinegar and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside
- In a large bowl, whisk together the sugar, oil, “eggs”, vanilla and lemon juice. Mix in the milk mixture and then the flour mixture, being careful to not over-mix. Fold in the blueberries.
- Scoop the batter into the baking cups, filling each one about 3/4 of the way to the top. Bake in preheated oven for 20-24 minutes, or until a toothpick stuck in the muffin comes out with only a couple crumbs sticking to it.
- Enjoy!
