Vegan Blueberry Muffin
I’m a huge fan of blueberries, and fresh organic ones are the only option for me. It’s not too often that I have these blue beauties on hand. But, we’re almost at the start of summer, and berries are beginning to arrive in the grocery stores around Europe. It just seemed right today to make a batch of vegan blueberry muffins. This was an actual first for me. Like I mentioned, I usually don’t have enough on hand to dedicate to a batch of muffins…but I had a hankering for a blueberry muffin today, so off I went.
If you’re a Starbuck’s fan, you’re well aware that their blueberry muffin is one of their most popular baked items that they offer. I’ve had a few from the coffee house, and yea, they are good…but they are neither organic, nor vegan. I’m not even sure they are made with fresh fruit, as their version looks like smaller, maybe dried blueberries. In addition, their list of ingredients is a short novel! And I’d also imagine that it’s a huge calorie bomb!
Forget Starbucks, and try your own version of the vegan blueberry muffin. I urge you to try these, whether you are vegan or not. It’s a real eye opener when you realize that hey, you didn’t need milk, eggs or butter to complete this recipe, and you can’t taste it either. My family gobbled these up with high praise. I strongly urge you to bake seasonal, thus using fresh fruit. You can see how using the fresh berries only makes this recipe more delicious. As the fresh fruit actually explodes and oozes more berry flavor throughout the bake, thus making them incredibly moist and delicious.
Count this recipe in for your Sunday morning brunch, or a “just because” kind of treat. I promise, it wont disappoint.
Vegan Blueberry Muffins
- 1 cup oat milk or whichever vegan version of milk you love
- 1 tsp white vinegar white wine, or apple is best
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup oil or apple sauce if you don't use oil
- 2 cups fresh blueberries organic!
- This is a very simple recipe. Measure out your milk and add the vinegar. Set aside
- combine all the dry, mix it up, then add the liquid. Mix well.
- when all is mexed, add the fruit and give it a stir or two.
- line your muffin tray and fill with the batter.
- cook in a hot oven @ 200 Celsius for about 15 minutes or until just light golden.