Blueberry Muffins are delicious at the best of times, so to be able to make Vegan Blueberry Muffins was a real treat. They’re soft and moist, with a hint of lemon and a healthy choice for that mid-morning snack!
You’ll find this recipe quick and easy to make. Blueberries are a big hit in our home and we love them both fresh and dried. This recipe is made with fresh blueberries however you could always substitute with dried blueberries or even frozen ones.
This recipe is made with wholemeal spelt flour since I have a wheat intolerance, however feel free to use plain wholemeal wheat flour. There are no eggs or dairy in this recipe but they’re so delicious no one will even notice.
I used almond milk but you can use your favourite vegetable milk instead. I also added some potato starch but this can be substituted for corn starch or rice flour.
What makes these Blueberry Muffins stand out from the rest is the lemon zest. You can taste the hint of lemon with every bite.
So let’s get to it!
Vegan Blueberry Muffins are soft and moist, with a hint of lemon and a healthy choice for that mid-morning snack! This recipe is quick & easy! Preheat the oven to 180°C/350°F and line the muffin tray with paper muffin cups or just grease the tray cups In a bowl sift the flour, potato starch and baking soda together Add the fructose, pinch of salt and the lemon zest and mix well In another bowl whip together the almond milk and the oil and then add them to the dry ingredients Mix well until all the ingredients are well combined. This can be done by hand or beater Add the blueberries to the mixture and stir gently with a spatula Place a heaped tablespoon into each muffin cup Sprinkle a few rolled oats on top Bake for about 25-30 minutes until golden and an inserted toothpick comes out cleanVEGAN BLUEBERRY MUFFINS
Ingredients
Instructions
