Blueberry Muffins
Recipes

Blueberry Muffins

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.

Blueberry Muffins
Blueberry Muffins

 

 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.

If you like this recipe, you may be interested in these other tasty recipes:-

Beet Red Velvet Cupcakes

Chocolate Banana Bread

Chocolate Almond Cookies

Oats & Raisins Loaf Cake

Orange Cake with Chocolate Glaze 

 

 

AuthorPalak SakiCategory, , , DifficultyIntermediate

Vegan Blueberry Muffins

Yields12 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients :-

 ½ cup Coconut Oil
 2 tbsp Flax Eggs
 ¾ cup Unsweetened Almond Milk
 1 tbsp Honey/ Maple Syrup
 1 tsp Vanilla Extract
 Pinch Of Salt
 ½ cup Almond Flour
 1 ½ cups Oats Flour
 ½ tsp Ground Cinnamon
 ½ tsp Baking Powder
 ½ tsp Bicarbonate Of Soda (Baking Soda)
 1 cup Fresh Blueberries

Directions :-

1

To make flax eggs, mix 2 Tbsp. flaxseed meal + 6 Tbsp. warm water and set aside until gel like consistency.

2

Preheat the oven to 350 °F or 180 °C. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (pan which I have used is non-stick and doesn’t require any grease).

3

In a large mixing bowl, mix almond and oats flour, baking powder, baking soda, salt and cinnamon powder. Mix them together with a whisk.

4

In a medium mixing bowl, combine the oil, honey, flax eggs, almond milk, vanilla extract and beat together with a whisk.

5

Pour the wet ingredients into the dry and mix with a big spoon, just until combined.

6

In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom).

7

Gently fold the blueberries into the batter.

8

Divide the batter evenly between the 12 muffin cups. Sprinkle some more blue berries on top.

9

Bake the muffins for 30-35 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin on a cooling rack to cool. Enjoy!!!

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Ingredients

 ½ cup Coconut Oil
 2 tbsp Flax Eggs
 ¾ cup Unsweetened Almond Milk
 1 tbsp Honey/ Maple Syrup
 1 tsp Vanilla Extract
 Pinch Of Salt
 ½ cup Almond Flour
 1 ½ cups Oats Flour
 ½ tsp Ground Cinnamon
 ½ tsp Baking Powder
 ½ tsp Bicarbonate Of Soda (Baking Soda)
 1 cup Fresh Blueberries

Directions

1

To make flax eggs, mix 2 Tbsp. flaxseed meal + 6 Tbsp. warm water and set aside until gel like consistency.

2

Preheat the oven to 350 °F or 180 °C. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (pan which I have used is non-stick and doesn’t require any grease).

3

In a large mixing bowl, mix almond and oats flour, baking powder, baking soda, salt and cinnamon powder. Mix them together with a whisk.

4

In a medium mixing bowl, combine the oil, honey, flax eggs, almond milk, vanilla extract and beat together with a whisk.

5

Pour the wet ingredients into the dry and mix with a big spoon, just until combined.

6

In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom).

7

Gently fold the blueberries into the batter.

8

Divide the batter evenly between the 12 muffin cups. Sprinkle some more blue berries on top.

9

Bake the muffins for 30-35 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin on a cooling rack to cool. Enjoy!!!

Blueberry Muffins

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