These are moist, delicious vegan blueberry muffins, made with simple pantry ingredients and refreshing blueberries. These blueberry muffins are gluten-free, dairy-free, eggless, refined sugar-free, simple to make, and perfect for a summery treat! Blueberries were on sale and I couldn’t resist picking up a few tubs, so I put them to good use and made these simple blueberry muffins. They’re dairy-free, egg-free, and did not disappoint in the least! Loaded with juicy blueberries these homemade vegan muffins bake up moist, soft, and tender. Plus, they are made in 1 bowl and ready in about 30 minutes! Made with pantry staples, all of which you probably already have on hand, the only ingredient you’ll need to get is fresh or frozen blueberries. And if you have those on hand, then you’re good to go! Last Sunday I made for the first time Vegan Blueberry Muffins from Jessica Murnane’s blog. Jessica is one of us. She is 1 in 10. Jessica was due a hysterectomy because of endometriosis, and in the last attempt, overhauled her diet and introduced plants into her dishes. The result: she didn’t need the hysterectomy and forgets she has endo! I love her blog, especially for the sweets. With her blog, she introduces plant-based foods into our lifestyles, one meal at a time. I know how hard it is for us to make these changes, changing our diet. As I’ve mentioned before, sugar is one of the hardest things for me to reduce. So when I found this recipe that is also super tasty and eco-friendly I fall in love with it.
HOW TO MAKE VEGAN BLUEBERRY MUFFINS
Making blueberry muffins requires a handful of ingredients and a few simple steps: Make the batter: In a small bowl, combine almond milk and apple cider vinegar. In another small bowl, make your flax egg by stirring together flax meal and water. Set both aside and let sit for at least 10 minutes. In a large bowl, mix cornmeal, flours, baking powder, and salt together. Add almond milk mixture, flax egg, and maple syrup the bowl. Stir to combine, but do not over stir. Add the olive oil and blueberries and stir again until combined. Add blueberries: Toss in the blueberries and gently fold them into the batter (pictured above). Fill muffin tin: Fill each muffin lined hole with batter (shown below). Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops! Bake: Place in a preheated oven set at 350 degrees F., and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
THESE BLUEBERRY MUFFINS ARE:
Vegan (dairy-free, egg-free) Gluten-free Refined sugar-free Moist & rich Healthier than most blueberry muffins Delicious Easy to make with simple ingredients Perfect for breakfast, dessert, or a snack!
TIPS FOR MAKING THE BEST BLUEBERRY MUFFINS
When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife. Don’t overmix the batter, stir just until combined and no more for the most tender muffins. The batter is thick. For uniformity and ease, use a 1/4 measuring cup or an ice cream scoop to scoop up the batter and place in the muffin cups. Bake muffins on the center rack. To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
- 1 cup cornmeal (I like medium grain)
- ½ cup almond meal
- ½ cup brown rice flour
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon salt
- ¼ cup maple syrup
- 3 tablespoons olive or coconut oil
- 1 cup fresh blueberries
- Preheat your oven to 400 degrees. Line a muffin pan with 12 baking cups.
- In a small bowl, combine almond milk and apple cider vinegar. In another small bowl, make your flax egg by stirring together flax meal and water. Set both aside and let sit for at least 10 minutes.
- In a large bowl, mix cornmeal, flours, baking powder, and salt together. Add almond milk mixture, flax egg, and maple syrup the bowl. Stir to combine, but do not overstir. Add the olive oil and blueberries and stir again until combined.
- Use 1/4 cup of batter for each muffin tin. Bake for 20 minutes or until a fork or toothpick comes out clean. Let cool for 10-15 minutes before serving.