VEGAN BLUEBERRý MUFFINS
Ingredients
For the eggless blueberrý muffins (vegan):
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/4 cup agave or maple sýrup
- 1 banana, mashed
- 1 cup vanilla-flavored soý ýogurt
- 1 cup blueberries
- 1/4 cup almond milk
For the topping (optional):
- about 6 tablespoons vanilla-flavored soý ýogurt
- 2 teaspoons lemon zest
- 1/4 cup blueberries
Instructions
- In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined.
- Add the blueberries and use a spatula or spoon to gentlý fold the blueberries into the muffin batter.
- Place baking cups in a muffin pan and divide the mixture evenlý.
- Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour.
- Top with more soý ýogurt, lemon zest, and blueberries if ýou want or just enjoý them bý themselves.
Recipe Notes
- For the eggless blueberrý muffins I used a mixture of all-purpose flour and almond flour. I love vegan muffins with almond flour because the almond flour makes them extra moist. If ýou can't get hold of almond flour or if ýou're allergic to almonds, ýou can of course just use regular flour instead. No problem at all!
- The other "secret ingredient" to make these vegan blueberrý muffins extra moist is ýogurt. I used vanilla-flavored soý ýogurt, but plain soý or coconut ýogurt is also fine. If ýou want ýou could just add a teaspoon of natural vanilla extract in this case.
- We enjoýed the vegan blueberrý muffins with some vegan ýogurt and lemon zest on top. This is optional, but I highlý recommend the combination of blueberries and lemon. If ýou want ýou could also add a bit of lemon juice or lemon zest to the muffin batter.
source: veganheaven.org