© Copyright 2020 Meredith Corporation. Add in milk of choice, mashed banana, … . Grease a 12-cup muffin tin or line cups with paper … For oil free vegan blueberry muffins: use apple sauce in place of oil; For gluten free blueberry muffins: use a gluten free flour blend in place of all purpose flour such as Bobs’ Red Mill. Label and freeze. A few small lumps are fine. That's my temperature trick and it really works so don't skip that initial high blast of heat. 3 - You know how most recipes and "muffin experts" say to only fill the wells two thirds or three quarters full? Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy. Next, add in the flour, baking powder, baking soda, and salt. I used 2 cups of of Bob’s Red Mill all purpose gluten free flour. Add the dry ingredients to the wet ingredients and stir until just halfway combined. The most important thing is to let them cool completely on a wire rack before storing them. Once cooled completely, loosely pack the muffins in a zip-top freezer bag or freezer-safe food storage container. Add to that the flax egg mixture and the sugar and whisk it all together. The batter was dry but these are so fluffy. Half the amount of blueberries and use some chopped fresh peach to make up the difference. Make sure to tag your recreations: #eatingbirdfood. This post is sponsored by Kroger. Stir to combine. The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health. ), you’ll probably like my Healthy Chocolate Banana Muffins and my Almond Cherry Muffins . If you're going to muffin you need to go big or go home. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you! So glad you guys are loving this recipe. They’re so creamy! Stir wet ingredients into dry until just combined. Fold in the 3/4 cup of blueberries. Bake at 425°F for 10 minutes, and then reduce temperature to 350°F and bake for an additional 30-40 minutes, or until a toothpick inserted in the center comes out clean. Store muffins in an airtight food storage container on the counter for up to three days. Help spread the word. That works really well but they won't be quite as light and fluffy. Tweet. All of these ingredients can be found at your local Kroger. Per our privacy policy, we will not share or sell your personal information. Percent Daily Values are based on a 2,000 calorie diet. Ha ha! Love those berries. this link is to an external site that may or may not meet accessibility guidelines. Excellent recipe!!! Swap out the blueberries for chocolate chips, raisins, dried cranberries, or chopped nuts for a yummy change of pace. Just rinse the frozen berries in cold water before folding into the batter to prevent staining. Sure can! I guess it's fair to say that I am one, seen as I am posting Vegan Blueberry Muffins right after a Giant Blueberry Vegan Pancake recipe. Preheat the oven to 375° and lightly grease a non stick. Enjoy the recipe and I'm glad you find the posts helpful! You could use the streusel from my. https://recipesfromapantry.com/easy-vegan-blueberry-muffins This makes for a lightly sweet muffin. Set aside. By doing it like this you will get roughly the correct amount. These muffins are a wonderful candidate for freezing! Thank you for your support. They pair perfectly with a smoothie for a nourishing breakfast! Absolutely love these!! At Wholefully, we believe We have not tested this recipe with gluten-free flour; however, it should work with a standard 1-to-1 gluten-free flour that contains xanthan gum. It could just be tray sizes or something. I used almond flour. I didn't have the vanilla sugar so I left it out. Spoon batter into the prepared muffin cups, filling each 3/4 full. Making perfect vegan blueberry muffins. I use full fat canned coconut milk and unrefined coconut oil and it does not alter the final taste. It truly is a recipe that will be a weekly staple in our house. ★☆. Fold into flour mixture using a spatula, but do not over mix. This gives the plant-based milk a taste similar to buttermilk. Grease 12 muffin cups or line with muffin liners. What would you recommend using as a sweetener if you don’t have apple sauce? If using muffin liners, lightly spray liners with cooking oil spray. Because the frozen blueberries will lower the temperature of the batter, you will need to add on an extra few minutes cooking time. After sitting for about 5 minutes, this curdled milk is used to give the muffins a buttermilk flavor. Ahh yay!! Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! vegetable. Combine that with my initial high temperature trick as instructed in the recipe and mentioned below, and you are virtually guaranteed tall muffin tops. She's a home cook and wellness junkie with a love of all things healthy living. Add in the blueberries, and fold (AKA: gently stir) to distribute the blueberries. you can substitute unsweetened plant milk for the yogurt, (add the plant milk to a small bowl with the 1/2 tablespoon of apple cider vinegar to curdle) then add to wet ingredients. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a TOTALLY FREE EBOOK just for signing up! Bake in a 425°F muffin for 12-15 minutes. 5 - Mix the wet and dry ingredients separately as instructed, before adding them all together. Keep everything from your countertops to your dining room chairs germ-free. The key with the milk is to make sure you curdled it first by mixing it with lemon juice and lemon zest. Add a scoop of muffin batter to the pan, top with a little blob of blueberry jam, then add a little more batter on top to cover it. This can feel like a drastic change for some so I wanted to share some easy ideas. But for now stay focused, get your muffin pan ready and let's bake some Vegan Blueberry Muffins! I made 12 muffins with this recipe. I made a little maple butter to go along with it. Enjoy. https://avirtualvegan.com/almond-cherry-muffins/, https://avirtualvegan.com/vegan-blueberry-bran-muffins/. Storing muffins in an air-tight container lined with a paper towel or a clean tea towel (to absorb moisture) at room temp will give you the best results for 2-3 days. This helps avoid accidentally over-mixing. To freeze them: To defrost, leave muffins out on the counter for an hour. Remove from the oven, and allow to cool for five minutes in the pan, and then transfer to a cooling rack to cool completely. Thank you! this link is to an external site that may or may not meet accessibility guidelines. Add a couple of tablespoons of lemon or orange zest to the batter for some extra freshness and a citrus burst. 2 - Muffins need an initial, very hot blast in the oven. The whole wheat flour is denser, but an enjoyable kind of dense! Trust me! Do you have any recommendations for using oat flour or any other type?That is what I often find is missing in vegan recipes. This post is sponsored by Kroger. MAKING. Thank you for including what each ingredient and step does 'scientifically'- I've started applying these tips to other recipes with great success! , I have made this recipe several times and we LOVE it so much.