Before I was vegan I used to make these utterly scrumptious light and fluffy blueberry muffins. The recipe was super easy, only using a few ingredients and one bowl. The only negative was that it only made 9-10 muffins (instead of the usual dozen) so they always disappeared way too quickly!
I wanted to see if I could veganise this recipe while still keeping it incredibly simple and delicious. The answer was YES! So below is my adaptation of the original recipe.
These are perfect as an afternoon ‘pick me up’ or you could even have one for breakfast or morning tea! They also freeze well. The topping is optional, I love the contrast of the crunch against the soft fluffy muffin but you could leave it off if you prefer. Also, I think you could make these a little healthier by using 50/50 plain and wholemeal flour or even adding a few seeds into the mix. The original recipe called for 150g caster sugar but in a bid to make them a little more guilt-free I used less sugar and a 50/50 mix of caster sugar and coconut sugar. Of course, you could use 100% coconut sugar or even experiment with using maple syrup instead! Without further ado, here is the recipe:
Ingredients: (Makes 9-10 fairly large muffins)
- 200g plain flour
- 130g coconut sugar and caster sugar 50/50 mix (or use one or the other!)
- ½ tsp salt
- 2 tsp baking powder
- 75ml vegetable oil
- 3-4 TBL aquafaba (the liquid from a can of chickpeas)
- 75ml soy milk or other plant-based milk (mixed with 1 tsp lemon juice or vinegar to make it buttermilk)
- 150g fresh blueberries
- 1 ½ tsp ground cinnamon
- Granola (for the topping)
- Slivered almonds, pumpkin seeds (optional)
Method:
- Preheat the oven to 200 degrees C & line a muffin tin with muffin cases.
- Measure out the milk and mix with the lemon juice or vinegar. Leave to curdle.
- Combine the flour, sugar, salt and baking powder
- Mix the aquafaba in a stand mixer for a minute or two until it gets a little bubbly and frothy. Add the vegetable oil and curdled milk into the bowl.
- Pour in the dry ingredients and stir until just combined then add the blueberries and carefully stir. The mixture will be quite thick and gummy.
- Using an ice cream scoop fill the muffin trays so they are ¾ full.
- Sprinkle 1 TBL of granola on top of each muffin. Otherwise sprinkle on a little demerara sugar instead. (optional) I also sprinkled some slivered almonds and pumpkin seeds.
- Bake in the oven for 25-30 minutes until a toothpick inserted comes out clean
If you’ve tried this recipe I would love to hear from you! Please leave a comment below or SUBSCRIBE via email so you never miss a delicious recipe again! 😀