This recipe is vegan - no eggs, no butter - Yay! It is not oil free, but it can be by substituting applesauce. You'd think that with all the omissions, these would taste like poor substitutes for the less healthy versions. Not so. These are seriously good!!!
Even though they are vegan, these are not health food - hello!... sugar and wheat. BUT, if you *need* a yummy treat, it certainly won't kill you to have something like this now and then. Tip: Freeze some so you aren't tempted to consume them all too quickly.
Preheat oven to 350 degrees. Grease and flour muffin pan or use paper liners. (Makes 12)
Mix dry ingredients:
In a large mixing bowl, mix together the flour, baking powder and salt and set aside.
Optional: reserve ¼ of the flour to coat the blueberries so as to avoid them popping during cooking.
- 2 cups flour (all-purpose, spelt, white whole wheat or combo)
- 2 ½ teaspoons baking powder
- ¼ teaspoon mineral salt
Mix wet ingredients:
In a 2 cup measuring cup, add the milk, sugar, oil and vanilla, stir to combine a few times to help soften the large grains of sugar.
- ¾ cup organic pure cane or turbinado sugar
- 1 cup unsweetened almond milk*
- 1 teaspoon vanilla extract
- ⅓ cup oil
Oil Options:
Can use fruit infused oil: lemon or orange
Can substitute ¼ of the butter w/ unsweetened applesauce
Combine wet & dry:
Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.
Stir in blueberries and optional nuts.
Gently fold blueberries into the batter.
- 1 ½ cups blueberries, fresh or frozen (or cherries) ~ if using frozen, allow to thaw
- If you love nuts, add some!
Scoop:
Fill muffin cups. Add a few strategic blueberries on top if any of the muffins look sparse.
Topping:
Sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
Bake:
Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
