Simple & Wholesome Vegan Blueberry Muffins
These vegan blueberry muffins are moist, fluffy, and bursting with juicy blueberries. Perfect for breakfast, a snack, or dessert, they’re a crowd-pleaser for any occasion.
Equipment
- Mixing bowls
- Whisk
- Muffin Tin
- Paper Liners
- Measuring Cups
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups oat flour
- ½ cup almond flour
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsweetened almond milk
- ¼ cup coconut oil, melted
- 1 tbsp ground flaxseed
- 3 tbsp water to prepare flax egg
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, mix the ground flaxseed and water to prepare a flax egg. Let it sit for 5 minutes.
- In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, melted coconut oil, vanilla extract, and prepared flax egg.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be customized with chocolate chips, nuts, or spices like cinnamon. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 100mgPotassium: 50mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg
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