Description
These vegan blueberry muffins are a perfect wholesome treat to brighten your morning. Made with a blend of all-purpose and whole wheat flours, natural maple syrup, and fresh blueberries, they offer a moist, flavorful, and guilt-free start to your day. Completely plant-based and free from dairy and eggs, these muffins deliver deliciousness with a healthy twist.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
Additional Ingredient
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your muffins evenly.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, whole wheat flour, baking powder, and salt. This ensures an even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, and melted coconut oil until well blended for a smooth mixture.
- Form Batter: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute without crushing them.
- Prepare Muffin Tin: Grease a muffin tin lightly or use a non-stick spray to prevent sticking, then pour the batter evenly into the muffin cups.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for 5-10 minutes before transferring to a wire rack. Let them cool completely or serve warm as preferred.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent bleeding of color in the batter.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- You can substitute coconut oil with another neutral oil like vegetable or canola oil.
- For a nut-free version, use oat milk or soy milk instead of almond milk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
