Description
These vegan blueberry muffins taste just as good as the originals- no dense, chewy muffins here! These are light, fluffy and super soft.
Ingredients
Scale
- 1 cup all purpose flour
- ¾ tsp baking soda
- 1 Tbsp desiccated coconut
- 1 pinch salt
- ½ cup light brown sugar (packed)
- ½ cup almond milk
- ½ Tbsp apple cider vinegar
- 3 Tbsp coconut oil (melted)
- ½ cup frozen blueberries (heaped)
Instructions
- Preheat Preheat the oven to 200°C.
- Line Muffin Tin Line muffin tin with paper liners, or lightly grease to prevent sticking.
- Mix Dry Ingredients In a medium bowl, combine flour, baking soda, desiccated coconut and a pinch of salt. Set aside.
- Mix Wet Ingredients If your coconut oil is solid, melt it in the microwave or in a small pan over medium heat. In a large bowl, mix light brown sugar, almond milk, apple cider vinegar, and coconut oil. Stir until everything is combined well.
- Combine Dry and Wet Ingredients While stirring, gradually add the dry ingredients to the wet ingredients. Mix until just combined, careful not to over-mix. There should be some clumps in the batter.
- Add Blueberries Add blueberries to mixture and gently stir with a wooden spoon or rubber spatula. Mix until just combined.
- Fill Muffin Tin Spoon the batter into the prepared muffin tin, distributing it evenly.
- Bake Bake muffins 20-25 minutes, until tops are golden brown and a toothpick inserted into the centre comes out clean.
- Cool Let muffins cool in the tin for at least 5 minutes before eating.
- Prep Time: 15 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 238
- Fat: 12.2
- Carbohydrates: 31.1
- Protein: 2.7