Vegan blueberry muffins
Vegan blueberry muffins
Hope your week has been peachy, productive yet not too energy depleting? I’ve managed to shoot my final three recipes before my holiday, which is a relief as that’s always the most stressful aspect of going away. While I will be spending the beginning of next week editing a staggering amount of photos, it’s all going to be worth it as come Thursday, Duncan and I will be lying on a Greek beach, sipping espresso freddos and relaxing. We cannot wait.
While Crete is set to welcome us with the temperature in the high twenties (mid 80° F), Bristol feels very autumnal at the moment, so I’ve embraced baking again, which is great news for Duncan’s workmates (they tend to get all of the leftovers) and not so great for my waistline (as my self-control is a work in progress 😉 ).
These blueberry studded muffins are dedicated to a lovely reader of mine, Priti, who emailed me a few weeks ago asking why she cannot find any vegan blueberry muffin recipes on my blog. She couldn’t find them because I never published a recipe for them, so I promised to correct this oversight as quickly as I can.
These muffins are super easy to make – they only require one bowl – and hardly any process. They are oil free and can be gluten-free and refined sugar-free too if you like too. They come together really quickly so if you feel like a sweet treat with your afternoon coffee (or tea), I encourage you to give them a go this weekend! And if you happen to have a glut of foraged blackberries (they grow wild everywhere here in the UK), use them instead. They will work just as well. Enjoy! x
- 85 g / 1/3 cup 100% natural almond butter* (I use this one)
- 150 g / ¾ cup brown sugar or coconut sugar
- 300 ml / 1¼ cup almond milk or other thin plant milk
- 2 tsp lemon or lime juice (or apple cider vinegar)
- 2 tsp vanilla extract
- ½ tsp almond extract
- 200 g / 7 oz blueberries (or blackberries**)
DRY INGREDIENTS
- 240 g / 2 cups all purpose wheat flour or a reliable GF flour mix (I tested this one)
- 80 g / ¾ cup finely ground almonds / almond flour
- ¾ tsp baking soda (GF certified if needed)
- 1 tsp baking powder (GF certified if needed)
- a pinch of salt
- Set the oven to 180° C / 355° C. Line a standard 12-hole muffin tin with paper liners or grease with oil.
- In a bowl, mix together almond butter, sugar and a small amount of almond milk until smooth.
- Next, add in the rest of the almond milk, lemon juice, vanilla and almond extracts. Mix really well.
- Place a sieve over the bowl and sift in all the dry ingredients. Gently fold them into the wet ingredients until no flour pockets remain, be careful not to overmix if using a gluten flour.
- Fold most of the blueberries into the cake batter, keeping a few aside for decoration.
- Divide the mixture between 12 muffins and decorate with more blueberries.
- Bake for 25-30 min, until a toothpick comes out clean. Let them cool down completely before removing them from the tin and eating.
**If you want to use blackberries, lightly coat them in cornflour / cornstarch first as they are juicier and more fragile than blueberries.
I live in a tropical countries and a bit difficult to have fresh berries.
I am pretty sure they would work fine, but I would recommend using them frozen (not thawed) and dusting them with cornstrach/cornflour prior to adding to the batter. As the fruit is frozen it will lower the temperature of the batter so baking them a little longer may be needed too. Hope this helps! x Ania
Your recipes appear to be consistently fantastic - Thank you
The muffins came out very soft, tender and aromatic. One of my favourite muffin's recipes so far.
Thank you, Ania! :)
Best,
Poupette
I am glad you have enjoyed these muffins so much. Yes, I am pretty sure it will work just fine but you want to be sure that the cake comes out just right, you may want to use my most recent recipe (linked here). You can always skip the lemon zest and juice if you prefer to keep them blueberry flavoured only. Hope this helps! Ania
Yes, I suspect so but it's not a straight swap so you will also need to reduce the amount of liquid in the recipe. My *guess* is that ¾ cup of almond milk would suffice if you use ¾ cup of almond syrup, but I have not tested that. Hope it works out! Ania
How about coconut flour, although you may only need about 6-8 tbsp as it's more absorbent than almond flour. Otherwise 1/2 cup of all purpose flour should work also although I have not tested it myself. Cheers! Ania
Sure you can reduce the sugar, but it will impact the taste, of course and the texture a little too. It's certainly worth a try! Hope that helps! Ania
I am dying to eat a bluberry muffin and I love all your receipes. However I don't use sugar, only stevia. Will this affect the recipe? If so how could I modify it? Thanks for any suggestion you may have.
Dominique
I am glad to hear that you enjoy my recipes. I would love to help you, but I have never used Stevia myself. Perhaps an article like this one will be helpful. Good luck! Ania