I recommend you weigh the mashed banana quantity to ensure it’s the right amount by weight. Almond milk can be used in a pinch (or if you can’t have soy) but it is much thinner so doesn’t work as well.Ĭoconut oil works great for this recipe as it’s very thick so contributes to the thickness of the batter while still ensuring a perfect level of moisture in these muffins.īanana acts like an egg replacement in these muffins and thickens the batter while adding moisture, enabling us to not have to use a lot of oil. I prefer soy milk over almond milk for making vegan buttermilk for this recipe because it is thicker and when curdled into buttermilk it is really thick. This is crucial because it is nice and thick which contributes to keeping your batter thick so the blueberries don’t sink, but it also has the wonderful benefit of creating an ultra moist muffin and a beautifully tender crumb. Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool completely.TOP TIP: It’s the thickness of the batter that stops the blueberries from sinking. Place into the oven to bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.Divide the batter evenly between the muffin partitions of your prepared muffin tray, add a few more blueberries on top of each muffin.Add the blueberries to the batter and fold them in gently.Add fresh blueberries to a bowl along with 1 teaspoon of all purpose flour and toss the blueberries with the flour until they are lightly coated.Use a hand whisk to remove any big lumps, but don’t overmix the batter. Now add the vegan buttermilk, mashed banana and coconut oil and vanilla extract to the dry ingredients in your mixing bowl and stir it into a thick batter.Peel and mash ripe banana in a bowl, add coconut oil and mash it up with the banana.Allow it to sit for a minute to curdle into vegan buttermilk. Prepare vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line.Sift all purpose flour into a mixing bowl and add in sugar, baking powder and salt.This is a summary of the process to go along with the process photos.
Vegan blueberry muffins with crumb topping full#
You will find full instructions and measurements in the recipe card at the bottom of the post. And if you love muffins as much as I do, then you’ll definitely also love our vegan banana muffins and vegan chocolate muffins.Īnd for more delicious blueberry recipes check out our vegan blueberry waffles and vegan blueberry pancakes. They are moist, tender, perfectly sweet and packed with delicious blueberries. I eventually figured it out and this recipe is now pure perfection with a perfectly even spread of blueberries all the way through. The blueberries kept sinking to the bottom! I had a bit of a challenge when I first made them though. These vegan blueberry muffins are the best you will ever taste. Soft, fluffy, moist and packed with fresh blueberries. They are great at anytime, with tea for an afternoon break or as a fast and easy breakfast with some fruit.These vegan blueberry muffins are the best you’ve ever tasted.
These muffins are healthy and yummy, and my new go to muffin recipe. The muffins are then baked and let cool on a rack. Next you add the wet ingredients and stir until just combined. This will keep them from sinking while baking. Then add the blueberries and stir them gently until well covered in flour. Add the dry ingredients to the wet ingredients bowl, and using a spatula, fold together.
Vegan blueberry muffins with crumb topping free#
Then, add in the dairy free buttermilk, and vanilla. Fill the muffin cups ¾ to almost full, using all of the batter.
Reserve the remaining ½ cup for adding on top later. Gently fold 1 ½ cups of the berries into the batter. In a bowl, toss blueberries with about 1 Tablespoon of flour. Cream these together on medium speed for about 3 minutes. Wash and dry blueberries on a dish towel or paper towels (only if using fresh). The gluten free muffins don’t rise as high but they are as light and flavourful as the gluten flour muffins. In a large bowl, add both sugars and butter. I have made these muffins both with regular all purpose flour, wholewheat flour and gluten free flour. You can leave the topping off too if you want a healthier, lower sugar muffin. Topping them with a strudel makes them even more special. So much goodness and so delicious as well!īlueberry muffin are amazing because they are both tart and sweet and have added nutritional benefits. I try to eat them regularly, either plain, or in jams or in baked goods or topping a salad. Blueberries are considered a super food and are full of antioxidants and vitamins. I chose to make blueberry muffins because I love blueberries and they seem to me to be the perfect spring berry.
I’ve been in a baking mood this month and decided to make some muffins. Swe etness and tartness, healthy and decadent, blueberry muffins with strudel topping have it all and are sure to ple ase.
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