Nut-Free Vegan Blueberry Muffins

Soft, moist, and bursting with juicy blueberries, these Nut-Free Vegan Blueberry Muffins are the ultimate allergen-friendly treat! Made without nuts, dairy, or eggs, this recipe uses simple pantry staples like applesauce, plant-based milk, and vegetable oil to create a perfectly fluffy texture. A touch of lemon juice enhances the sweetness of the blueberries, making every bite irresistibly fresh and flavorful. Ready in just 35 minutes, these muffins are ideal for breakfast, snack time, or even a dessert that everyone can enjoy—no matter their dietary restrictions. Perfect for meal prep, they stay deliciously soft for days when stored properly. Whether you're catering to food allergies or embracing a vegan lifestyle, these muffins are sure to become a go-to favorite.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsweetened almond milk (or any nut-free plant-based milk, such as oat or soy)
• 0.25 cup Vegetable oil
• 1 teaspoon Pure vanilla extract
• 1.5 cups Fresh blueberries
• 1 tablespoon Lemon juice
• 0.25 cup Applesauce (ensure nut-free if store-bought)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or grease the tin well with a vegan cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Step 3

In a medium mixing bowl, stir together the plant-based milk, vegetable oil, applesauce, vanilla extract, and lemon juice.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix to avoid dense muffins.

Step 5

Gently fold in the fresh blueberries, ensuring even distribution throughout the batter.

Step 6

Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Enjoy these nut-free vegan blueberry muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition Facts

Serving size	1005.2 grams (1005.2g)

Amount per serving	% Daily Value*
Calories	2104

Total Fat 58.00g	74%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 33.60g
Cholesterol 0mg	0%
Sodium 2704mg	118%
Total Carbohydrate 380.50g	138%
Dietary Fiber 12.60g	45%
Total Sugars 179.20g
Protein 27.40g	55%

Vitamin D 100IU	500%
Calcium 500mg	38%
Iron 13mg	69%
Potassium 651mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 5.1%

Carbs: 70.7%