Matt and I are expecting our first baby – YAY! – so we took a mini-babymoon trip to Minneapolis this past weekend. Our trip was heavily focused on all things food since wine-ing is currently out of the picture, and no complaints here! We ate our way through Minneapolis, enjoying the variety of restaurants and different cultures the city has to offer.
On our last morning there, we had grand plans of walking 3 miles round trip to get bagels at a local institution. Halfway through our walk there, I knew I wasn’t going to make it much further; I could feel the hangry kicking in. I guess it’s always been the case, but especially these days, when I’m hungry, I am hungry. We cut our walk short to grab breakfast at Whole Foods instead, and that’s when I stumbled upon THE vegan blueberry muffin.
The. Best. Darn. Muffin. Of my life! I sat there and enjoyed every last bite as Matt watched amused, having finished his breakfast 5 minutes before me. “I’ve never seen you buy a muffin” he observed. He’s right- I can’t remember the last time I bought a muffin instead of just making it at home. We returned home that night, and I set out to recreate this muffin experience for all of you.
A couple recipe notes- you can make these gluten-free by using GF all purpose flour blend, but I wouldn’t use coconut or almond flour because it would really change the texture. I made these with a blend of all-purpose white flour and whole wheat flour, because my first trial with only whole wheat flour was too grainy.
If you don’t have coconut sugar, you can substitute with agave nectar or even plain granulated sugar if you don’t mind using refined sugar. Your results should be just as delicious 🙂
I used extra tall muffin liners, so this recipe only yielded 9 muffins for me. If you’re just using a greased muffin tin or regular liners, this should make 12 muffins. Now, let’s get baking.
Vegan Blueberry Muffins
Prep time: 10 mins Bake time: 23-25 minutes Total time: 35 minutes
Makes 9-12 muffins
3/4 C dairy-free milk of choice, unsweetened
1/2 t apple cider vinegar
1/3 C unsweetened applesauce
1/4 C vegan butter or coconut oil, melted
1 t pure vanilla extract
1 C All purpose unbleached flour
1/2 C whole wheat flour (or use 1 1/2 C total GF all-purpose blend)
2 t baking powder
1/2 C coconut sugar
1/2 t sea salt
3/4 C fresh or frozen blueberries, plus more for topping
Method:
Preheat oven to 375° and line standard muffin tin with cupcake liners, or spray generously with nonstick cooking spray.
In medium mixing bowl, combine milk, apple cider vinegar, applesauce, melted vegan butter or coconut oil, and vanilla extract.
In large mixing bowl, combine all dry ingredients. Add wet mixture to dry ingredients and fold together until just combined. Your batter will be lumpy, and that’s okay! Do not overmix.
Fold in blueberries, reserving a couple for the top. Divide batter into prepared muffin tin, filling each cavity about 3/4 of the way full. Top with additional blueberries and bake in preheated oven for 23-25 minutes, until toothpick inserted in middle comes out mostly clean. A few crumbs sticking to the toothpick is okay. Enjoy!
Let cool in muffin tin for 10 minutes, and then transfer to wire rack to cool completely before storing in airtight container.
Tip** These will last at room temp for 3 days, or can be refrigerated for up to a week. They also freeze well in an airtight container for up to 6 months.
Annie's Tiny Kitchen 