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!
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.