These mouth-watering, vegan blueberry muffins are the perfect way to start the day. Made with almond flour, fresh blueberries, and a hint of lemon – you can’t go wrong with these quick and easy muffins for breakfast or a mid-day snack.
What I love most about baking muffins is that they usually require only a few ingredients and a couple minutes of your time to prepare.
They’re also the perfect way to get everyone involved in the kitchen, especially the kids. From scooping to mixing, these blueberry muffins are sure to get everyone excited about taking part.
These blueberry muffins will result in a super fluffy and moist texture, making them even more enjoyable.
WHAT YOU’LL NEED:
Blueberries – you can use fresh or frozen. I chose fresh for this recipe. Simply use as many cups as recommended for both.
All-purpose flour – you can substitute whole wheat, or gluten-free if you prefer.
Almond flour – a hint of almond flour goes a long way in this recipe. The lighter texture allows for the fluff that you’ll get from these muffins.
Almond milk – any non-dairy milk will do, whatever your preference.
Maple Syrup – maple syrup helps to create a vegan ‘buttermilk.’ Some may use apple cider vinegar instead.
Vegetable oil – for these, I used regular vegetable oil, but feel free to use coconut oil, canola, or whatever your preference of oil may be.
Vanilla extract – for a hint of added flavor
Lemon essential oil – essential oils have so many benefits and I use them daily. So instead of using lemon zest, I added two drops of lemon essential oil. The results? Amazing! Feel free to add lemon zest if you don’t have any essential oils on hand, or simply leave it out if you prefer. This step is totally optional!
– 1 cup all-purpose flour
– 2 1/2 teaspoons baking powder
– 3/4 cup raw sugar
– 1 cup almond milk
– 1 teaspoon vanilla extract
– 1/3 cup canola oil
– 1 teaspoon maple syrup
– 1 1/2 – 2 cups blueberries, fresh or frozen
1. Preheat oven to 400 degrees F. Line muffin tin with liners and set aside.
2. In a small bowl, whisk together almond milk and maple syrup. Set aside.
3. In a large bowl, whisk together the dry ingredients.
4. Add the almond milk and maple syrup mixture, vegetable oil, vanilla and lemon oil, or zest. Stir with a wooden spoon, being careful to not over mix.
5. Gently fold in the blueberries. Using an ice cream scoop, add batter to liners about 3/4 full. Top with extra blueberries, cinnamon, sugar, and flour, if a crumble top is desired. I also added a few sliced almonds to the top to compliment the almond flour.
6. Bake for 20 – 25 minutes until a knife inserted in the middle comes out clean.
7. Remove from the oven and allow muffins to cool before removing them from the pan.
HOW TO STORE MUFFINS:
Leftover muffins can be stored in an airtight container for 3-5 days. You can also freeze them for up to 2 months.
CAN I MAKE this OIL-FREE?
Yes, you can substitute apple sauce.