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Vegan Wild Blueberry Muffins
Vegan Wild Blueberry Muffins
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| Vegan wild blueberry muffins fresh from the oven. |
There are few better ways to start your morning than with a fresh blueberry muffin. However, trying to find a good vegan muffin can be more than challenging. They are often either too tooth-breakingly dry or too tooth-achingly sweet, and forget about healthy. Before they turned into the monstrous, cake-y, chemical filled calorie bombs they are today, muffins were supposed to be a smart healthy breakfast, right?? Well this recipe is just that, low in sugar, packed with blueberries and completely non dairy. They bake beautifully and, when cooled, have that perfect cake-like muffin top we all crave. I prefer to use wild blueberries, I stock up on fresh ones in Maine over the summer and freeze them up for future use. You can find them fairly easily in grocery stores, along with other frozen fruits, but regular blueberries will work just as well.
Perfect Vegan Maine Wild Blueberry Muffins
makes 10-12 muffins
Pre heat your oven to 375 degrees and thoroughly grease your muffin tin.
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| Vegan muffin batter, ready for blueberries. |
Ingredients:
1 1/2c all purpose flour
1/2c whole wheat flour
2 tsp baking soda
1/2tsp salt
1/2c vegan sugar
1c non dairy milk
(I use hempmilk)
1/3 cup of a neutral oil (canola, grapeseed)
2 tsp vanilla extract
2 tsp apple cider vinegar
2c fresh or frozen blueberries (I use frozen wild blueberries)
Combine flours, baking soda, salt, sugar and stir to combine.
Add milk, oil, extracts and vinegar.
Stir until all ingredients are well combined.
Add in your frozen blueberries and gently fold to incorporate.
Fill your well greased muffin tins 2/3 full.
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| Greased muffin tins, filled and ready for the oven. |
Bake for 20-25 minutes, or until tester inserted into the center comes out clean.
Let use a dull knife to gently loosen any stuck parts from the muffin tins
and turn out muffins onto a cooling rack.
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| Fresh from the oven and cooling down. |
Allow to cool for a bit before eating.
These will keep very well in an airtight container for a couple of days
or for up to a week in the fridge.
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| Don't forget to share. |
These were so good! They were moist and cake like, and they were plenty sweet enough! I did have to make a couple changes due to lack of ingredients...I ran out of oil so I used 2 flax eggs and maybe a quarter cup oil, I also only had whole wheat flour, and I ran out of raw sugar and had to use 1/4 cup agave lol! BUT they were delicious! Thanks!
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