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Basic Blueberry Muffins

December 7, 2017

Simple vegan blueberry muffins with no fuss. Fast, simple, ingredients you probably have in your pantry. Oil-free, free of refined sugar, & delicious!

Blueberry muffins have been calling my name since the colder weather.  A hot, steamy muffin straight out of the oven, split in half with a little pad of butter: the perfect morning.

I don’t have a sweet tooth and rarely make anything that is in the cookie/cake/muffin category.  These muffins are only sweetened with banana and maple syrup, so the sweetness is subtle and lets the flavor of the blueberries shine.  If you like sweeter muffins, feel free to add more syrup.

Simple vegan blueberry muffins with no fuss. Fast, simple, ingredients you probably have in your pantry. Oil-free, free of refined sugar, & delicious!

Simple is better.  After testing this recipe a bunch of different ways, my favorite is the simplest.

A bowl of dry ingredients and a bowl of wet ingredients get mixed together and poured into muffin tins.  It really takes maybe 10 minutes to get everything done and in the oven.

These muffins are hard to ruin.  I have tried different ratios of all purpose and whole wheat flour.  I’ve made these with 100% whole wheat flour (picture below).

Sometimes I add protein powder.  Sometimes I use my leftover sourdough starter in there.

Chai tea can easily replace water.  Sour cream or yogurt are both a delicious addition for some of the liquid volume.

Simple vegan blueberry muffins with no fuss. Fast, simple, ingredients you probably have in your pantry. Oil-free, free of refined sugar, & delicious!

This is a base recipe (before you add the blueberries) that you can modify easily.  I’ve never made a batch that didn’t turn out.

Simple.  Unfancy.  Oil-free.  Refined sugar free.  Blueberry muffins.

Enjoy!

UnFancy Blueberry Muffins
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Super simple blueberry muffins with no frills, no oil, no refined sugar.
Author: Appleseed Cuisine
Recipe type: Breakfast, Snack
Cuisine: Vegan, Oil-Free, Refined Sugar-Free
Serves: 6 muffins
Ingredients
Dry Ingredients
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ cup vanilla protein powder (optional)
  • pinch of salt
Wet Ingredients
  • 1 banana, mashed with a fork
  • ⅓ cup almond milk
  • ⅓ cup maple syrup
  • 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons of water, let sit for 5 minutes to gel up)
To Finish
  • ½ - 1 cup of water
  • about 1 cup fresh or frozen blueberries
Instructions
  1. Preheat your oven to 400 degrees F
  2. In a medium mixing bowl, whisk together dry ingredients.
  3. In a separate bowl, mix together wet ingredients.
  4. Pour wet ingredients into bowl with dry ingredients and mix until mixture is a dry shaggy ball.
  5. To finish batter, slowly add water, continuing to mix until you get the consistency of a really thick pancake batter.
  6. Fold in blueberries.
  7. Line baking tins with parchment paper or muffin papers and scoop batter to fill cups about ¾ of the way.
  8. Bake for 30 minutes and check.
  9. Do the toothpick test: if a toothpick goes into the center and comes out clean, they're done. If the toothpick comes out with batter stuck to it, bake for another 5 minutes and keep checking this way.
  10. When muffins are done, remove from baking tin, and let cool on a wire rack for a few minutes.
  11. Split in half, pad with butter, and enjoy. You can freeze these or keep them in your fridge if you'll eat them in the next few days.
3.4.3177

Filed Under: Breakfast, Recipes

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Comments

  1. Sandra says

    February 9, 2018 at 4:58 am

    Dear Kelly,
    When do you ad tje bluberries?

    Kind regards
    Sandra from Sweden 🙂

    • Kelly says

      February 19, 2018 at 8:11 am

      Thanks, Sandra. Right before you pour the batter into the muffin tins! Updated!

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