📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. This step is crucial for easy removal later!
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure to break up any lumps. A bit of a workout for your arm!
3. In a separate bowl, whisk together 1 cup of plant-based milk (I like almond!), ⅓ cup of vegetable oil (or applesauce – see FAQ!), 2 tablespoons of apple cider vinegar (it helps the muffins rise!), and 1 teaspoon of vanilla extract. Don't forget the vanilla; it adds a lovely touch!
4. Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough muffins, which is a total bummer.
5. Add 2 cups of fresh or frozen blueberries to the batter and gently fold them in. If using frozen, don’t worry about thawing them first.
6. For the cream cheese swirl: In a small bowl, combine ½ cup of vegan cream cheese (Tofutti is my personal fave!), 2 tablespoons of plant-based milk, and 2 tablespoons of powdered sugar. Mix until smooth and creamy. If you’re looking for more of a tang, add a pinch of lemon juice!
7. Fill each muffin cup about ¾ full with the blueberry batter. Then, using a teaspoon or a small knife, dollop a spoonful of the cream cheese mixture on top of each muffin. Gently swirl it into the batter using a toothpick or knife. Don’t over-swirl—a little marbling is all you need!
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, ovens can vary!
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
10. Once cool, enjoy your delicious vegan blueberry muffins! They're amazing warm or cold; I won't judge you either way…