These vegan blueberry muffins are what I have been eating for breakfast the past few days. Whenever I don’t have any banana bread or bananas to make banana bread, I like to make blueberry muffins instead! They’re sweet, light, fluffy, and most of all – nutritious! It’s so important to me that I make a healthier version of traditional recipes. I didn’t grow up eating a clean diet, so I want to make sure that my daughter does! Yes, I do occasionally fry foods and I eat way too many carbs. But, it’s all about balance!
If you’re someone that has to have a pastry or a bread dish with your coffee in the morning, try to make sure that it’s a healthier version. Those mid-morning/afternoon crashes are the worst! I’ve experienced them a lot in the past and I’ve worked so hard to avoid experiencing them by drinking tea, eating fulfilling meals in the morning, and attempting to get more sleep!
Originally, I made the mix for these muffins to make some mini donuts. I purchased a mini donut maker and I just didn’t feel like sitting and waiting 30 minutes to make my entire mix. I also didn’t have any piping bags, so that would have required me to spoon each tiny donut using my spoon. Also, if you’re interested in purchasing the donut maker, I would recommend it for people who have lots of patience. It works like a waffle maker, so it isn’t that difficult to deal with. I had already made 4 dishes in one day; a girl was tired!
How to make Easy Healthy Vegan Blueberry Muffins:
To make easy, healthy, and vegan blueberry muffins, you have to choose the best ingredients and know how they will mix together. I mention below that coconut flour doesn’t mix well with any ingredients on it’s own. Flours like Oat Flour works very well.
What vegan flours are best to bake with?
Start with making your base for the muffins by using a flour that fits your dietary needs. I am currently out of my gluten free alternative flours, so I had to use my Whole Wheat Flour instead. Some flours that I would recommend for this recipe are Tapioca Flour, Almond Flour, Cassava Flour, or Oat Flour. The flour that you choose does change the flavor of the muffins. Please be careful with what flour you choose to make these vegan blueberry muffins. Please, and I repeat, please – do not use Coconut Flour unless you’re going to mix it with some other type of flour. For some reason, coconut flour doesn’t seem to create the best dough/pancake mixes alone. I am unsure of as to why it doesn’t, but it tends to create mush. I’ve had some horror stories when baking with coconut flour!
What’s the best vegan milk to bake vegan blueberry muffins with?
Next, I strongly recommend that you use the best milk that you have access to. Since this recipe is Vegan and I’m sure those of you that are reading this are not going to have cow’s milk in your refrigerator, use what you have on hand. My favorite milks to use are macadamia milk, hemp milk, cashew milk, and almond milk. I’m not a fan of using coconut milk. I love the taste of almond milk with blueberries which is why I decided to make these vegan blueberry muffins with almond milk.
What vegan egg alternative should I use for blueberry muffins?
When it comes to choosing a vegan egg alternative for your dishes, I urge you to think about what you are making and go from there. So, for a recipe like this I would use aquafaba, apple cider vinegar, or Bob’s Red Mill vegan egg replacer. A flax or chia egg would work in this recipe for vegan blueberry muffins, but why go through the trouble of waiting a little bit for both to set? You could just open up a can of Chickpeas and have the aquafaba ready to use in minutes. I prefer using the Bob’s Red Mill vegan egg replacer over all of the egg replacers that I have used because it truly mimics a real egg.
What do I do with left over blueberry muffins?
With almost every recipe on my site, I always freeze my leftovers. These muffins hold up well in the freezer! All they require you to do is to microwave them for a few seconds to get them back soft again. If you’re going to be eating these quickly, you can leave them in the refrigerator and heat them up when you’re ready to eat. I know some people that leave them out on the counter, I have no experience with this so I’m unsure. My house gets way too hot for me to leave food out on the counter.
- Preheat your oven to 375 degrees F and line a 12 cup muffin pan with cupcake liners or spray lightly with cooking spray.Begin by sifting whole wheat flour into a large bowl. Then, proceed by adding the baking powder, sugar, flax, and collagen. Mix well and set aside!Prepare your Bob’s Red Mill Egg Replacer and then add it to the bowl with milk and coconut oil! Mix well until a dough forms and then add your blueberries. Do not over-mix to the point that the blueberries begin to turn to mush.Using a spoon, add a little bit of the mix to the cupcake liners. Do not overfill, fill up into the middle. Place into the oven and bake for 20 minutes.Enjoy!
- You can use 2 tbsp of Apple Cider Vinegar instead of using the egg replacer.
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