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Vegan Blueberry Muffins


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"These are surprisingly moist!"

Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

I love this recipe because it wasn't your traditional 'healthy' tasting muffins considering it being vegan.


Ingredients You'll Need

2 cups flour
2 1/2 tsp baking powder
1/4 tsp mineral salt
3/4 cup sugar
1 cup unsweetned almond milk
1/3 cup olive oil (I used coconut oil)
1 tsp vanilla extract
1 1/2-2 cups frozen or fresh blueberries


Directions

Preheat oven to 350 degrees F.


Mix wet ingredients:
In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla. Stir to combine a few times to help soften the large grains of sugar.


Mix dry ingredients:
In a large mixing bowl, mix together the flour, baking powder, and salt.


Combine wet & dry:
Pour the wet mixture into the dry mixture and mix until just combined. Don't over-mix! Over-mixing the batter tends to make the muffins less tender.


Add blueberries:
Toss in the fresh or frozen blueberries and gently fold them into the batter.


Scoop:
Fill each muffin lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.


Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!


Bake: Place in oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.


Pairs Well With

Coffee or milk!


Questions, Comments & Reviews


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