Vegan Blueberry Muffins

You'll love these tender, delicious vegan blueberry muffins for breakfast. These are moist and fluffy muffins made with whole wheat, oats, and lots and lots of blueberries. They're everything a simple, but healthy blueberry muffin should be.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 153kcal

Author Marly McMillen

Equipment

Muffin Pan

Ingredients

¼ cup vegan butter , melted
½ cup coconut sugar
½ cup applesauce , unsweetened
1 cup almond milk , unsweetened
1 tablespoon ground flaxseed
1 tablespoon cornstarch
1 teaspoon apple cider vinegar
1½ cups whole wheat pastry flour
¾ cup rolled oats
¼ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries , fresh or frozen

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Spray a standard muffin tin with a light coating of vegetable cooking spray.
In a medium bowl, stir together the vegan butter, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
In a large bowl, combine the flour, almond flour, baking powder, baking soda, and salt. Stir to combine. Add the blueberries to the flour and gently toss to coat blueberries. Pour the milk mixture into the flour mixture and stir gently, until just combined.
Spoon the batter into prepared muffin tins. Bake 20 to 22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.

Video

Nutrition