Go Back
–+ servings
vegan berry muffins - learn how to cook vegan
Print Recipe Pin Recipe Add to Collection

Berry Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 muffins
Shared by: Ellen Jaffe Jones

Ingredients

  • 1 cup plus 2 tablespoons unbleached all-purpose flour or whole wheat pastry flour
  • 2 tablespoons unbleached cane sugar 2¼ teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2/3 cup plain nondairy milk
  • 2 1/2 tablespoons sunflower oil or other oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen berries such as blueberries, blackberries, cranberries, or raspberries

Instructions

  • Preheat the oven to 400 degrees F. Line six cups of a standard muffin tin with paper or silicone liners, or lightly oil or mist the cups with cooking spray.
  • Put the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.
  • Add the milk, oil, and vanilla extract and whisk to combine. Gently stir in the berries.
  • Fill the prepared muffin cups three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool in the pan for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.

Bon appetit!

Notes

Stored in an airtight container, the extra muffins will keep for 3 days at room temperature or 2 months in the freezer.