I had been meaning to bake vegan blueberry muffins for a long time and it took some time for me to switch between eggless to vegan. I started with vegan vanilla muffins and after a few trials and success, promoted myself to experiment other muffin varieties.
I have used blueberries in compotes and with greens, and also my vegan smoothies .They are packed with antioxidants and perfect way to start the day.
Vegan baking is not easy, mind you all. Most challenging part is to get the moistness in any vegan donut/muffin . It will take a few attempts to reach the perfect recipe.
Here's mine:
2 cups all purpose flour/vegan baking mix( if you are non-vegan , buttermilk pancake mix works best)
1/2 cup organic brown sugar( my muffins were semi sweet, you could use 3/4 cup for extra sweetness)
2 teaspoon flaxmeal
1/2 teaspoon baking powder
3/4 cup coconut milk or any non-dairy milk
1/4 canola oil
1 tablespoon rice vinegar
a pinch salt
1 teaspoon pure vanilla extract
1/2 pint blueberries
Mix the sugar and oil , add the almond milk to it.
Add baking powder, vanilla ,salt and vinegar and whisk for about 3 mins.
Then , add the flaxmeal and flour little by little whisking continuously so that no lumps are formed.
Batter consistency is slightly thicker than pancake batter.
Fold in the blueberries gently and transfer to cupcake moulds.
Preheat oven to 350F and bake for 35 mins , toothpick inserted into the muffins should come out clean.
Enjoy your muffins, they will be moist.
Ciao till my next vegan recipe!!
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