![]() Paper Liners or Spray oil - you need one or the other to make sure your muffins don't stick.Electric Mixer - This is not absolutely essential, but very handy and will help you whip the butter and sugar together better giving you a lighter muffin.You can also use my vegan crumble topping on your muffins instead for a blueberry coffee cake-style muffin. Turbinado sugar or sugar in the Raw has larger grains and makes a nice topping. Sugar and Cinnamon - to sprinkle on top of the muffins (This is totally optional, but gives your muffins a nice blueberry coffee cake flavor).(You can also sub out any berries that you like). You can use frozen too, but they will stain the batter a little and not be as plump and juicy. Blueberries - fresh blueberries work best.(I use soy milk, but you can use almond, rice, oat, hemp, or coconut-based milk). Plant-Based Milk - for added moisture and richness.They tend to give the muffins a chewy texture). (I don't recommend that you use flour mixes that contain sorghum flour. You can also use any gluten-free flour mix that you choose and add 1 tsp of xanthan gum to it. Flour - any white, whole wheat, or spelt flour works well.Stir with a fork and let it sit for 5 minutes, then use as you would egg in baking. For a flax or chia egg equal to 2 eggs:mix 2 tbsp flax meal or chia seed with 6 tbsp water.I use Ener-G egg replacer or apple sauce to keep the muffins whiter, but flax and chia eggs work well too. Egg Replacer - You can use any egg replacer you choose to replace the equivalent of 2 eggs.I use white organic cane sugar so my muffins bake up a lighter color. Vegan Sugar - any granulated sugar will work well.You can use Earth Balance, Mikayo, refined coconut oil, or the stick version of my homemade vegan butter. Vegan Margarine - to give the muffins richness.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. 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. These vegan blueberry muffins are the best you’ve ever tasted.
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