Moist Blueberry Chocolate Muffins (Vegan)
These Moist Blueberry Chocolate Muffins are a vegan, dairy-free one-bowl recipe made with rich cocoa powder, sweet blueberries, and melty chocolate chips for a soft, bakery-style treat. Perfect for breakfast, dessert, or a quick snack, they’re simple, fluffy, and incredibly satisfying.
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Dry ingredients
- 1 + ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup cane sugar or white/brown sugar
- ⅓ cup dairy-free chocolate chips
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 2 teaspoons apple cider vinegar or white vinegar
- 1 teaspoon vanilla
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with silicone or paper liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.1 + ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Add almond milk, oil, vanilla extract, and vinegar. Mix until just combined. Do not overmix the batter.1 cup unsweetened almond milk, ¼ cup neutral vegetable oil, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla
- Gently fold in blueberries and chocolate chips.⅓ cup dairy-free chocolate chips, 1 cup blueberries
- Divide batter evenly into muffin cups and sprinkle extra chocolate chips on top if desired.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins soft and fluffy.
- If using frozen blueberries, add them straight from the freezer without thawing to prevent extra moisture in the batter.
- For the best texture, let muffins cool completely before storing.
- Store in an airtight container at room temperature for 3–4 days or in the fridge for up to 1 week.
- Freeze for up to 2 months and thaw at room temperature before enjoying.
Nutrition
Calories: 197kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 0.05mgSodium: 173mgPotassium: 89mgFiber: 2gSugar: 16gVitamin A: 7IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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