Drop everything you are doing and get your booty into the kitchen — these fluffy, moist and super easy-to-make Blueberry Muffins have arrived and you are not going to want to miss out on them!

These muffins truly live up to the name fuss-free. I had almost all of the ingredients on hand and had them done in less than 30 minutes with minimal clean-up! These muffins pair perfectly with your morning coffee as they are nice and sweet and also make the perfect afternoon pick me up! This recipe is from Sam Turnbull’s brand new vegan cookbook Fuss-Free Vegan. She created it with the intention of it being the ultimate guide to easy vegan cooking, perfect for new vegans, long-time vegans, or even just anyone wanting to dabble in a bit more veggies!

When new to veganism and cooking in general, we know that it can be tricky and daunting. But fear not! There are so many amazing easy vegan recipes and resources available nowadays, with this book being one of them, and you can definitely learn how to cook (and kick ass at it) once you get in the groove of things.

What we love about this book is that it does not require the use of any weird, expensive, and hard to find ingredients, but rather focuses on utilizing simple, practical and affordable ingredients. And don’t get me wrong, just because the ingredients are simple does not mean that the recipes are boring or limited. In this book you will find some food porn, I guarantee. Fuss-Free Vegan has 101 vegan recipes including pancakes, burgers, pizza, burritos, pasta, cakes, cookies and more! PLUS it is filled with beautiful photography and food styling because we do eat with our eyes first!

We partnered up with Sam and Random House to give 1 winner the chance to win a brand new copy of Fuss-Free Vegan!

1. All that you have to do to enter is leave a comment down below as to why you are excited about this cookbook and bonus points for showing Sam some love on her blog!
2. We will also give you an additional entry for every comment left on another blog post — every comment that is left from now until 3/5 will be considered as an entry!

GIVEAWAY CLOSED! Congrats to Stephie!

Check out Sam!
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PS: If blueberries aren’t in season, not a problem at all! Frozen blueberries work great and in fact, they are what we used in our muffins. You can opt to throw in some chopped nuts of your choice to add an extra element to this recipe, walnuts are our favorite addition!  Plus be sure to tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this recipe, we love to see your photos!

Vegan Blueberry Bliss Muffins

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★★★★★

5 from 8 reviews

• Author: Sam Turnbull of It Doesn't Taste Like Chicken
• Total Time: 25-32 minutes
• Yield: 8-9 large bakery-style muffins or 12 small muffins

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Description

Sam’s Blueberry Bliss Muffins are fluffy, moist and super easy-to-make–you are not going to want to miss out on them! These muffins are fuss-free as they require ingredients you probably have on hand and will be ready in 30 minutes or less with minimal clean-up!

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Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ tsp salt

Wet Ingredients

• ¾ cup non-dairy milk (such as soy or almond)
• ½ cup light oil (such as canola or vegetable oil)
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 cup blueberries (fresh or frozen)

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Instructions

1. Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
2. In a large bowl, whisk together all of the dry Set aside.
3. In a medium bowl, whisk together all of the wet ingredients except for the Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
4. For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.

Notes

• Nutrition facts are taken for 12 small muffins.

• Prep Time: 10 minutes
• Cook Time: 15-22 minutes

Nutrition facts label provided by Nutri Fox.

Want more muffin recipes? Click on the images below!

This recipe was excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.