GOOD MORNING FRIENDS! I hope you are having a lovely summer weekend!
Today I have a delicious vegan blueberry muffin recipe for you to enjoy! I love making these on the weekends for breakfast with a big cup of dark roast coffee and my califia farms hazelnut vegan creamer. Yum!
This is my favorite way to make homemade blueberry muffins. They are oil free, egg free, gluten free, and dairy free and so flavorful. I fill the muffin tins to the top with batter to make them extra big. I also like to keep any leftovers in my freezer then pop them in the toaster oven for around 2-4 minutes and they are perfect!
Enjoy this recipe and my video below! :)
Saturday Morning Blueberry Muffins - OIL FREE! | Vegan
(makes 6-7 big muffins)
1 & 1/4 cup oat flour
1/4 cup brown rice flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup + 2 Tbsp pure maple syrup
1/4 cup + 2 Tbsp cashew milk
1/4 cup + 2 Tbsp dairy free vegan vanilla yogurt (I like the SO Delicious brand)
1/2 cup blueberries
1 Tbsp organic cane sugar, for sprinkling
1. In a large bowl, whisk together the oat flour, brown rice flour, baking powder, and salt.
2. In the same bowl, add in the maple syrup, cashew milk, and yogurt. Stir until the batter just comes together and is slightly moist. Don't over mix! Fold in the blueberries gently.
3. Spray the muffin tins with non-stick spray or use paper muffin liners. Fill the muffins tins to the top (this will have it bubble over as it cooks for that nice rounded muffin top) and add a few more blueberries to the top for presentation. Sprinkle each muffin with a light dusting of organic cane sugar.
4. Bake at 375 F for 20-25 minutes or until golden brown. Let the muffins sit in the tin for about 5-10 minutes longer then pop them out using a knife. Place on a wire rack to cool.