Vegan blueberry muffins are fresh, tasty and full of blueberry and almond flavor. They are gluten free, egg free, dairy free and low calorie, so, essentially guilt free.
TIPS FOR MAKING VEGAN MUFFINS
These blueberry muffins are simple to make, so if you want to head straight to the recipe, scroll on down. If you want a few tips before you dive in, keep reading.
Flax "egg"
If you've been vegan baking for some time you already know the answer to this question. If you're new here's a quick rundown:
1 tablespoon of flax meal and 2-3 tablespoons of water soak until the flax meal absorbs the water. This is a great substitute for eggs in cake-like baked goods goods.
[su_highlight background="#afbcb2" color="#FFFFFF"]FLAX EGG SUBSTITUTE: [/su_highlight] If you aren't vegan and just want some tasty blueberry almond muffins, simply swap out the flax meal and water combo for 1 large egg .
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TIP #2: DON'T USE MUFFIN LINERS
While we're talking about easy cleanup, for the love of all that is covered in chocolate, DO NOT SKIP THE FIRST STEP.
Just grab a paper towel and rub it in a little coconut oil and swipe it across each muffin cup. You can try muffin liners, but let me tell you how you're going to leave half the muffin stuck to the liner.
The muffins should just pop right out with a little help of a butter knife or a spoon. You may have to soak the pan before you clean it, but at least you get all your muffins in your mouth and not in the garbage stuck to a paper liner, the horror!
Not only does my little guy love to cook these tasty muffins with me, but he actually eats them! He's picky, so it's a miracle since they only have 9g of sugar. That's less than the "healthy" granola bars he loves. So I call it a win.
📖 Recipe
Blueberry Almond Muffins {Gluten-Free & Vegan}
Ingredients
- 1 ¾ cups gluten free flour blend
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut oil (melted + extra to grease muffin tin)
- 1 ¼ cup cashew milk
- 1 ½ teaspoon almond extract
- 1 flax egg* ((1 T. flax meal + 2 ½ T. water))
- 1 cup fresh blueberries
Instructions
- PREHEAT OVEN TO 400˚F. Using a paper towel, rub coconut oil in each of the muffin cup of the muffin pan.** In a small bowl, combine flax egg ingredients and set aside.
- IN A LARGE MIXING BOWL, combine flour, sugar, baking powder, baking soda and salt, whisking to blend together. Using a fork, combine melted coconut oil into mixture until it resembles wet sand. Add cashew milk, almond extract and flax egg to the mixture and stir until almost smooth.
- GENTLY FOLD IN BLUEBERRIES until evenly incorporated.
- SCOOP BATTER BY ¼ CUP into the prepared muffin pan. Cook at 400˚ F for 20 minutes or until a toothpick can be inserted and removed clean. Allow to cool for 3-5 minutes and then remove to a cooling rack.
Notes
Nutrition
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
georgie @ georgieeats
Looks UH-mazing!!! I need to try these ASAP... Pinned!