VIBRANT & PURE

Blueberry Muffins (Gluten-Free + Vegan)

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These blueberry muffins came out better than I ever could’ve expected. They are fluffy, moist, soft inside, and slightly crispy on the top. They are intentionally very lightly sweetened, as I wanted them to be more of a breakfast treat vs. a full blown dessert. My husband pointed out they almost taste like blueberry pancakes, which I totally love! Feel free to taste the batter and add more sugar if you want them sweeter.

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INGREDIENTS:

dry

2 cups oat flour

1 cup almond flour

1.5 teaspoons baking soda

1/4 teaspoon salt

wet

3/4 cup oat milk (or any dairy free milk)

1/4 cup lemon juice (about 2 lemons worth)

1/4 cup melted coconut oil

1/4 cup coconut sugar

1/4 cup + 2 tablespoons maple syrup

1.5 teaspoons vanilla extract

1.5 cups blueberries (fresh or frozen)

 

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DIRECTIONS:

Preheat oven to 350 degrees F.

Mix dry ingredients together until fully combined.

Next, mix the wet ingredients together until fully combined (except the berries).

Add the dry to the wet and mix until a smooth batter forms. Fold in the blueberries and scoop batter into a greased muffin pan. You can make 12 smaller muffins or 6 large muffins. Bake for 30 minutes or until a knife comes out clean.

 

 

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3 Replies to “Blueberry Muffins (Gluten-Free + Vegan)”

  1. Hello: I’ve tried to make these twice and they don’t seem to look like yours. The first batch was very runny batter and tasted good, but were flat topped after baking. The second batch turned out completely foamy and were not bake-able. I very much enjoy all of your recipes so I’m assuming I’m doing something incorrectly. Should it be baking powder versus soda? That’s the only thing I can think that may be an issue. Thank you for your help.

    1. Hi there! I’m so sorry to hear that. Hmmmm– I’m trying to think what the issue could be. It sounds like something is happening with the baking soda. It could also be the oat flour— are you using store bought oat flour or homemade? I find store-bought works better because it’s extremely fine and more similar to all purpose flour. If the baking soda isn’t working I’d try 1 teaspoon of baking powder instead.

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