Blueberry Muffins
Deliciously moist and fluffy blueberry muffins, perfect for breakfast or a sweet snack.
Discover the joy of baking with these wholesome Blueberry Muffins, made entirely with plant-based ingredients.
Ideal for anyone following a whole-food-plant-based diet, these muffins are not only tasty but also packed with nutrients.
Visit vegancooking.recipes for more delicious vegan recipes that will delight your taste buds and nourish your body.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can use spelt flour or oat flour as alternatives to whole wheat flour. For sweetening, agave syrup or date syrup can be used in place of maple syrup. Fresh or frozen blueberries can be used interchangeably, but if using frozen, do not thaw to prevent excess moisture.
Tips & Notes
- •For extra moist muffins, do not overmix the batter.
- •Store leftover muffins in an airtight container at room temperature for up to 3 days.
Recipe Variations
- •Add chopped nuts such as walnuts or pecans for added crunch.
- •Substitute blueberries with raspberries or chopped strawberries for a different flavor.
Storage & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap each muffin tightly in plastic wrap and place in a freezer-safe bag.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Make sure to add a binder like xanthan gum if your blend does not contain one.
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Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk together until well combined.
- 3
In a separate bowl, mix together the maple syrup, applesauce, almond milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
Fold in the fresh blueberries and lemon zest, if using.
- 6
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 7
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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