I love to make muffins because they are easy to prepare and they don’t require to be decorated with frosting. For more of my muffin recipes, check out my made from scratch Blueberry Lemon Muffins recipe and my Apple Crumble Muffin recipe.
Everyone in my family loves blueberry muffins and blueberry pie, I need to share my blueberry pie recipe soon! Since moving here in Florida, I have planted about 3 blueberry plants and have lost them all.
The soil here is sandy and not the best for growing blueberries My citrus plants are doing very well. I have since given up on the thought of growing my own and have resolved to purchase blueberries from the local farmers market.
How To Make Vegan Blueberry Muffins
These vegan blueberry muffins are so easy to prepare and they taste absolutely amazing, they melt in your mouth and are very addictive. Make sure you allow them to cool completely to firm up before eating.
I made my own oat flour by blending gluten-free rolled oats in a high-speed blender but you can purchase oat flour and almond flour from your local health food store or online here.
For this vegan blueberry muffin recipe, I didn’t use any almond milk because the oil and maple syrup was just the right amount of liquid in the recipe.
If you want to use less oil, then you can substitute a portion of the oil with non-dairy or applesauce. However, with this recipe as written, the result is really moist and delicious.
Categories
- Categories: Gluten-Free, Vegan
- Courses: Breakfast, Dessert
- Cuisine: American
Nutrition
(Per 100g)- Energy: 285 kcal / 1191 kJ
- Fat: 12 g
- Protein: 4 g
- Carbs: 24 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 9 Muffins
Ingredients
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tablespoon ground flax seeds
- 1 grated lemon zest
- 1 1/2 cups oat flour
- 1/2 cup almond flour, (I used Bob's Red Mill)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven 350 degrees F. Place muffin liners into muffin pan and lightly spray them with cooking spray. Set aside.
- Combine maple syrup, coconut oil, flax seeds, lemon zest in a medium bowl, mix well and allow to sit for 5 minutes.
- In a large bowl, mix oat flour, almond flour, baking powder, and salt.
- Combine liquid mixture with dry ingredients and mix well to form a smooth batter. Fold blueberries gently into batter.
- Spoon batter evenly into 9 muffin pans. Bake for 25-30 minutes or until lightly golden brown. Allow muffins to cool completely.
Notes
i am a Jamaicans and i love your recipe. will get book later
Euel thank you, I’m so happy you love my recipe.
These muffins were SO easy to make and taste wonderful. My husband and I loved it and these muffins will be a regular in our household!
These were so delicious that I can’t wait to make another batch
Thank you Diana, so happy you loved them.
I’ve made GF blueberry pancakes before which turned out pretty well and the process looks about the same as this only the batter going in the oven instead of the frying pan so I think I will give it a try. Thanks!
Dunori, blueberry pancakes sound yummy! I hope you get to try these muffins!
Hi, what can i use instead of cane sugar – no sugar at all, thanks
Coconut sugar is perfect, your muffins will be darker. Maple syrup will also work you might need to adjust the amount of liquid depending on the brand of flour used.
Looks yummy! I love blueberries but they’re not in season for a few months. We grow our own here. I guess I’ll have to hang on to this recipe for awhile!