Blueberry Muffins
How do you make vegan blueberry muffins?
Sift flour and baking powder with salt and poppy seeds. Separately mix maple syrup, coconut oil, and plant-based milk. Add the liquids to the dry ingredients without overmixing and gently fold in fresh blueberries. Pour the batter into molds and bake at 180°C for 25–30 minutes, until a toothpick comes out clean.
Delicious and delicate, perfect for the kids’ snack and to enjoy with an afternoon coffee.
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Servings: Makes 12 muffins
Ingredients
- 300 g semi-whole spelt flour; if unavailable, substitute with 150 g type 00 all-purpose flour and 150 g whole wheat flour
- 1 packet instant baking powder for sweets (about 16 g)
- 1 pinch of salt
- 10 g poppy seeds
- 120 g maple syrup
- 150 ml plant-based milk (soy or rice) or dairy milk
- 100 ml melted coconut oil
- 125 g fresh blueberries
Instructions
Start by sifting the flour and baking powder into a large bowl. Preheat the oven to 180°C (350°F).
Add the poppy seeds and the pinch of salt.
Mix well.
In another smaller bowl, pour in the maple syrup, oil, and milk; mix well.
Gradually add the liquids to the dry ingredients and mix well so no lumps form; you can stir either by hand or with a whisk.
Add the blueberries.
Mix gently. The batter should be smooth and semi-liquid; if it is not, add a little milk.
Place paper liners in a muffin tin and fill them almost to the top with the freshly made batter, until it is all used.
Bake for 25–30 minutes, testing with a toothpick to check doneness. Let cool and enjoy with your favorite drink.
Enjoy your meal!
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- 300 g semi-whole spelt flour; if unavailable, substitute with 150 g type 00 all-purpose flour and 150 g whole wheat flour
- 1 packet instant baking powder for sweets (about 16 g)
- 1 pinch of salt
- 10 g poppy seeds
- 120 g maple syrup
- 150 ml plant-based milk (soy or rice) or dairy milk
- 100 ml melted coconut oil
- 125 g fresh blueberries