Last week I baked some blueberry muffins, and they were a hit. Even my vegan-wary father and my vegan-adverse brother thought they were good. #blessed
I’ve always loved blueberry muffins, and these are just as good as the non-vegan varieties I used to enjoy. I even warned them and spread a bit of Earth Balance on them and it was delicious, buttery goodness.
These muffins are also quick to make and there aren’t any crazy ingredients. Enjoy!
VEGAN BLUEBERRY MUFFINS
1 cup regular flour
1/2 cup coconut flour
1/2 cup sugar (cane or coconut)
1 teaspoon salt
2 teaspoons baking powder
3/4 cup unsweetened vanilla almond milk (+more, if needed)
1/4 cup oil (I used about a tablespoon of avocado oil and the rest was coconut oil)
1 teaspoon vanilla extract (I eyeballed this measurement, so add more or less if you’d like)
1/2 teaspoon cinnamon (I eyeballed this measurement, so add more or less if you’d like)
1 cup fresh blueberries
1 tablespoon brown sugar (optional)
1. Preheat your oven to 400 degrees.
2. Combine the flours, sugar, salt, baking powder, and cinnamon in a mixing bowl.
3. Mix in the almond milk, vanilla extract, and oil. If your batter is too thick, slowly add a bit more almond milk until the batter is a little bit smoother, like a traditional muffin batter. If it turns out a little thick, that’s okay.
4. Gently fold in the blueberries.
5. Pour into paper cups in a muffin pan. Sprinkle muffin batter with the brown sugar, if desired.
6. Bake at 400 degrees for 25-30 minutes.
Recipe makes 12 muffins. Store in a air-tight container.