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BF Blueberry Muffins by Dreena Burton, Plant-Powered Kitchen
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BF Blueberry Muffins

BF stands for “blueberry-free” (not ‘best friend’ blueberry muffins, though that could work too)! Confused? One of our daughters doesn’t like blueberries, which baffles me. So, when I make these healthy vegan muffins, I first fill a couple of muffin liners with the batter on its own, and then the remaining with the blueberries. I don’t include this step in the directions below, but feel free to make a couple ‘BF’ blueberry muffins yourself if needed! These muffins are delicious – tender, lightly sweet, and with a hint of lemon that accents the blueberries so nicely.
Course baking, Breakfast, Snack

Ingredients

  • 1 1/4 cups oat flour
  • 3/4 cup spelt flour
  • 1/3 cup unrefined sugar (light best for color, but any can be used)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp lemon zest (amazing, don't omit!)
  • 2 tbsp non-dairy yogurt (vanilla or plain)
  • 2 tbsp pure maple syrup or agave nectar
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 cup + 3-4 tbsp plain non-dairy milk
  • 1/4 cup applesauce
  • 3/4 cup frozen or fresh blueberries (tossed in 1-2 tsp extra oat flour)

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, add flours, sugar, baking powder, baking soda (sift in the powder/soda), salt, and lemon zest.
  • In another bowl, first combine the yogurt with the maple syrup/agave, lemon juice, and applesauce, stirring well, and then add in the milk and stir through until well combined.
  • Add wet ingredients to the dry, and mix through until just well combined.
  • Then, quickly but gently, fold in the blueberries. Pour mixture into lined muffin tins (filling 10-12).
  • Bake for 20 – 23 minutes (longer for larger muffins, less time if entire 12 muffins are filled), or until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin).
  • Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.

Notes

Notes:
  • Add blueberries at the very last moment, to limit the ‘bleeding’ of the blueberries into the batter.
  • Chocolate chips are wickedly good with blueberries try adding a few tablespoons to the batter.
  • Makes 10-12 muffins.