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Vegan Blueberry Muffins

February 25, 2018

When I was a kid I loved to bake. I loved being able to be in control of mixing the flour and adding in the ingredients. I also loved to lick the bowl at the end (I mean I haven’t yet met anyone who hasn’t). Though what I loved the most was being able to complete my baking creation, normally a cake, sometimes the occasional cookie and sharing it with others. I liked to see the delight on my younger brothers faces, as they sat down to inhale my cake or how we would end up eating too many of the cookies. I really loved to share it with everyone and as I grew up I found myself doing the same things. I believe it was the sharing aspect of a desert and the joy it brought others that made me love it. So I have now finally started to transform my love for baking into dairy free baking, and I want to share this with you!

 

Muffins are timeless, they are one of those simple treats that you would find on the kitchen table one lucky morning, or a nice evening treat you can make and at the end enjoy your creation. These blueberry muffins are so great, because they taste just like the ones your mom or dad used to make. The cool thing about blueberries themselves are that they are filled with antioxidants and this recipe also has an unlikely alternative for oil, so they are healthier in every way. They are also warm and soft in the middle as well making them taste just the way you used to have them and make you want more.  So check out this recipe below and see how the magic begins!


 

 


 

Vegan Blueberry Muffins

 

Prep time: 7  Minutes   Cook Time: 23 Minutes   Cool Time: 15 minutes    Total Time: 45 Minutes

Serves 12 In a mini muffin pan

 

Ingredients:

 

Dry Ingredients:

1 ½ cups of all purpose flour

2 tsp baking powder

½ tsp sea salt

½ cup of sugar


Wet Ingredients:

½ dairy free milk (I use rice milk)

½ tsp apple cider vinegar

⅓ cup unsweetened applesauce

¼ cup vegan butter ( we used I can’t believe it’s not butter the vegan option)

1 tsp vanilla

 

¾ cup of blueberries (I used fresh)

 

Instructions

 

1.Preheat oven to 375 degrees and grease your muffin pan. I just used vegan butter for this but you can use a non stick spray if you desire

 

2.In a small bowl, start by mixing your dairy free milk and apple cider and set it aside

 

3. In a medium sized bowl mix all your dry ingredients

 

4. Melt your butter in a small bowl (I used a separate glass bowl)

 

5. Then add applesauce, vanilla and the melted butter into the bowl you set aside with the dairy free milk and apple cider vinegar

 

6. Mix your wet and dry ingredients, the mixture should be lumpy not smooth

 

7. Stir in your blueberries

 

8. Pour mixture into muffin pan, I filled mine up to about ¾ of the pan.

 

9. Cook for 23 minutes

 

10. Let cool for 15 minutes, enjoy!


 

I love to enjoy my muffins with a glass of non dairy milk, but Emanuel loves his with coffee!  I hope you enjoyed this recipe and try it out, you sure will love it and your friends and family will too!

 

If you try this recipe let me know how it went by dropping me a comment on instagram @abohemianvegan!

 

Peace and love,

                   Yhanni

 

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