Are you searching for any yummy, delicious and easy breakfast idea?! I can assure you that these Blueberry Muffins recipes will soon get added in your favorite breakfast recipe list. Today I am sharing with you the recipe of Blueberry Muffins, yes my favorites. You and your loved ones will love these yummy muffins when served along with a warm cup of coffee. These vegan blueberry muffins are little moist, fluffy from inside. Anyone who loves Gluten-Free and Vegan desserts here believes me is a treat for you.
In case if you don’t find blueberry available or if you don’t like them then you can choose your favorite flavor in the muffin. It’s also a great way to get creative in the kitchen. I tried adding different flavor combinations and some of the ones that sounded a little strange ended up being great, like dried strawberry and sweetened coconut with caramel.
Blueberry Muffins are quick and with tender center bursting with blueberries and perfectly golden brown from top. So why to wait, you can make these wholesome muffins from scratch with easily available ingredients, pocket-friendly too.
What Makes These Blueberry Muffins Healthy?
These muffins are healthier than your average blueberry muffins. They’re made with Oats Flour and Homemade Almond Flour.
Muffins are also naturally sweetened. They’re lower in overall sugar content compared to store bought muffins.
Blueberry Muffin Recipe Tips:-
1 You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.
2 When you put together only mix until they combine. If you over mix, the muffins will be dense and flat.
3 Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.
Substitution You Can Make To This Recipe:
You can use any type of oil: coconut oil, olive oil or vegetable oil
Use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk, etc.
Add any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, etc.
For a nut-free version, substitute almond flour with coconut flour.
You can use plain flour, whole wheat flour or Spelt flour instead of the gluten-free flour if you’re not gluten-free
In case if you couldn’t find blueberries you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as raisins, dried cranberries, walnuts, almonds or chopped dates.
How Long You Can Store Blueberry Muffins?
Though these Blueberry Muffins taste best when served fresh, keep well covered in the fridge for up to 3-4 days, which makes them great for a quick breakfast. If you have just taken them out of the fridge, I recommend warming them up in an oven or microwave oven if you have one.
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