No-Fuss Vegan Blueberry Muffins

Ingredients

• 2¾ cups plus 1 Tbsp. (352 g) all-purpose flour
• 1½ tsp. baking powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. baking soda
• 1 cup unsweetened oat milk, room temperature
• 1 Tbsp. apple cider vinegar or fresh lemon juice
• Zest of 2 lemons
• 1 cup (200 g) granulated sugar; plus more for topping (optional)
• ½ cup (100 g; packed) light brown sugar
• ½ cup vegetable oil
• 1 tsp. vanilla extract
• 1 cup fresh blueberries

Steps

1. Place a rack in middle of oven; preheat to 375°. Line a standard 12-cup muffin pan with paper liners. Whisk 2¾ cups plus 1 Tbsp. (352 g) all-purpose flour, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda in a medium bowl to combine.
2. Whisk 1 cup unsweetened oat milk, room temperature, and 1 Tbsp. apple cider vinegar or fresh lemon juice in a large bowl; let sit 4 minutes. (This will act like a vegan buttermilk; the milk may or may not start to curdle but either is fine).
3. Add zest of 2 lemons, 1 cup (200 g) granulated sugar, ½ cup (100 g; packed) light brown sugar, ½ cup vegetable oil, and 1 tsp. vanilla extract to oat milk mixture and whisk to combine. Add dry ingredients and whisk until just combined (be careful not to overmix—any dry flour spots will be incorporated when the berries are folded in). Using a rubber spatula, fold in 1 cup fresh blueberries.
4. Divide batter evenly among prepared muffin cups, filling almost to the brim (a heaping ⅓ cup per cup). Sprinkle with more granulated sugar if desired. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 30—35 minutes. Transfer pan to a wire rack and let muffins cool in pan 10 minutes. Turn muffins out onto rack and let cool completely. Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature. Head this way for more of our best blueberry recipes →