Juicy, Vegan Blueberry Muffins
Today I show you how to prepare juicy, vegan blueberry muffins, which are also gluten-free! Delicious as a healthy dessert or simply as a snack for in between. These muffins always go – whether for coffee and cake or prepared as a meal prep.
The blueberry muffins are
How Do I Prepare Vegan and Gluten-Free Blueberry Muffins?
- Preheat the oven to ~ 350 °F (180 °C). First, put all the dry ingredients in a bowl and mix.
- Then follow with the wet ingredients. Mix again.
- Now carefully fold in the frozen blueberries.
- Coat the wells of a muffin tin with coconut oil and spread the batter evenly on top. I got about 8 muffins out of it.
- Now bake the muffins in the oven for about 20 minutes. Let cool and enjoy!
These Ingredients Can Be Easily Exchanged
Sweetener: I used coconut blossom sugar for the dough, but you can also use rice syrup, date sweetener or similar. What you just have at home!
Oats: Here you can take either certified gluten-free or normal oats. You could also replace the oats with spelt flour (but then the muffins are no longer gluten-free) or you can use more ground nuts instead of oats.
Blueberries: Here you can basically choose between frozen or fresh blueberries. I personally find the frozen ones more convenient as they last longer. I also really like frozen berries as they make the muffins extra juicy.
How Long Do the Vegan Blueberry Muffins Last?
I would store the blueberry muffins in the refrigerator in an airtight container. They will last there for up to a week. Or you can store them in the freezer, they will keep there for about 3 months.
In the Mood for Sweets?
Check out my healthy banana bread muffins or how about a delicious slice of cheesecake?
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Juicy, Vegan Blueberry Muffins
Recipe Equipment
Ingredients
- 2 cups oats optional: gluten-free oats (180 g)
- 2 tsp. baking powder
- pinch of salt
- 1/3 cup ground hazelnuts 40 g
- 6.8 fl. oz. vegetable milk 200 ml
- 1 tsp. vanilla extract
- 1 cup frozen blueberries 150 g
- 1.8 oz. sugar alternative e.g. date sweetener, coconut blossom sugar, rice syrup, etc. (50 g)
- 1.1 oz. coconut oil 30 g
- 1 tsp. apple cider vinegar
Instructions
- Preheat the oven to ~ 350 °F (180 °C). First, put all the dry ingredients in a bowl and mix.
- Then follow with the wet ingredients. Mix again.
- Now carefully fold in the frozen blueberries.
- Coat the wells of a muffin tin with coconut oil and spread the batter evenly on top. I got about 8 muffins out of it.
- Now bake the muffins for about 20 minutes in the oven. Let cool and enjoy!
Nutrition Facts
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