Thank you to Rachel from the very lovely bakerita.com for this delightful recipe.
Whole Wheat Vegan Blueberry Muffins
Recipe Type: Dessert
Author:
Prep time:
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If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine. Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies. So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy 🙂
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/4 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large banana, mashed (about 1/2 cup)
- 1/3 cup non-dairy milk
- 1 cup fresh blueberries
Instructions
- To make 10 muffins:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine flours, sugars, salt and baking powder. Add in milk of choice, banana, and oil and stir until just moistened. Fold in blueberries. Fill muffin cups 3/4 full.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.