Sugar-free blueberry muffins (vegan, one-bowl)

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These vegan blueberry muffins are free from added sugar, but still moist and sweet — wonderful for a snack or dessert!

I used Lakanto monkfruit baking sweetener for this recipe. If you don’t have access to such sugar-free sweeteners, feel free to use regular sugar — such as pure cane sugar.

Both fresh and frozen blueberries work great in these muffins. For other variations, you may use other berries (chopped)!

Instead of coconut oil, melted vegan butter or a neutral liquid oil will work well.

Sugar-free blueberry muffins (vegan, one-bowl)

These vegan blueberry muffins are free from added sugar, but still moist and sweet -- wonderful for a snack or dessert!

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Snacks / Desserts

Servings 12 muffins

Ingredients

  

• 1/4 cup coconut oil | 60g; melted; or melted vegan butter / other liquid oil
• 1 cup plant-based milk | 240g
• 1/3 cup monkfruit sweetener | 65g; or use sugar
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour | 180g
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp sea salt | optional
• 1 cup blueberries | 140g; fresh or frozen

Instructions

• Preheat oven to 375F / 190C and line a muffin pan with 12 baking cups.
• In a large bowl, whisk together oil, milk, vanilla, and monkfruit sweetener.
• Sift in flour, baking powder, baking soda, and salt. Fold gently with a spatula, then mix in blueberries until combined. Do not overmix.
• Scoop the batter into the baking cups and bake for 30 minutes, or until an inserted toothpick comes out clean.
• Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Keyword Berries, Dessert, Muffins, Snacks & desserts