Teresa's Recipes
Vegan Blueberry Muffins
Indulge in the delightful, plant-based goodness of these Vegan Blueberry Muffins. Each bite is a burst of juicy blueberries nestled within a fluffy, moist muffin. Made with pure maple syrup and a hint of vanilla, these muffins are a guilt-free treat that celebrates the natural sweetness of its ingredients. The recipe dates back to the early 20th century when people started to experiment with vegan baking. It's a testament to the creativity of those early bakers who started the trend of dairy-free, egg-free delights.
Ingredients
- 2 tablespoons Turbinado sugar
- 1 cup Blueberries
- 1 teaspoon Vanilla extract
- 1 cup Almond milk
- 1/2 cup Maple syrup
- 1/3 cup, melted Coconut oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 2 teaspoons Baking powder
- 2 cups All-purpose flour
Dietary Notes
- Servings: 12
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 7g
- Carbs: 32g
- Protein: 3g
- Sodium: 220mg
- Sugar: 15g
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, ensuring not to overmix as this can make the muffins tough.
- Gently fold in the blueberries, distributing them evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will ensure the muffins have room to rise without overflowing.
- Sprinkle the tops of the muffins with turbinado sugar, adding a sweet crunch to each bite.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This will prevent the bottoms from becoming soggy.
Tips
- For an added touch, you can sprinkle some extra blueberries on top of each muffin before baking.
- You can substitute the all-purpose flour with whole wheat flour or gluten-free flour if desired.
- These muffins freeze well. Just wrap them individually and thaw at room temperature when ready to eat.