Sunday Brunch: Vegan Blueberry Muffins

Vegan Blueberry Muffins

Lemony-golden flavor with sweet blueberries are the perfect warm treat on a Sunday morning (or anytime, really). I like to make this recipe using blueberries we picked and froze earlier in the summer to remind me of warmer days as the chill of a New England autumn sets in. Healthy, delicious, and super easy – what’s not to love?

Ingredients:

2 c. white whole wheat flour

1 1/4 t. baking soda

1/4 t. salt

1/2 c. evaporated cane juice sugar

1 c. unsweetened almond milk

1/3 c. extra-virgin olive oil (“EVOO”)

1/2 t. lemon extract

1 T. apple cider vinegar

1 1/2 c. blueberries (fresh or frozen)

Instructions:

1. Preheat oven to 375 and line muffin tin

2. Beat together sugar, milk, oil, lemon extract, and vinegar

3. Add in salt and baking soda.

4. Stir in flour, 1/2 c. at a time until just mixed (small lumps are okay – resist the urge to over mix!)

5. Gently stir in berries.

6. Fill muffin tins about 2/3 full

7. Bake 22 minutes or until toothpick inserted in center muffin come out clean.

8. Let cool 5 minutes and transfer to wire rack for remaining cooling. Delicious warm or at room temperature!

 

2 thoughts on “Sunday Brunch: Vegan Blueberry Muffins”

  1. Liz says:

    I love how chock full of blueberries these are! Perfect way to start the day.

    1. Samantha says:

      I’ve never understood blueberry muffins where the blueberries are more like decorations for color — the more, the better!

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