Vegan Blueberry Muffins

September 5th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)


1 Cup + 1 Tbsp Unsweetened Vanilla Ripple Milk

1 tsp Apple Cider Vinegar (I used Trader Joe’s unfiltered organic)

3/4 maple syrup

1 tsp vanilla extract

1/3 cup avocado oil

2 Cups White Whole Wheat Flour

1/4 tsp salt (I use sea salt by Trader Joe’s)

2 tsp Baking Powder (aluminum free)

1 Tbsp Corn Starch (I use Rapunzel Organic)

1-1/2 cups fresh blueberries (I used organic)


Heat oven to 400°F. Line 1.5 muffin pans with liners and grease with cooking spray. I use organic coconut oil (2 sprays in each liner). In a small bowl, mix together the milk with the vinegar and let thicken (you’re creating a vegan buttermilk). In the meantime, in a medium bowl mix together all the dry ingredients except the blueberries. In the buttermilk mixture, add the rest of the wet ingredients and whisk until combined well. Pour it into the flour mixture and stir until incorporated. DO NOT OVER-MIX. Fold in the blueberries gently. Use a 2oz. Cookie scoop or 1/4 cup to measure out the batter into the liners. Top with 3 blueberries and bake for 20-22 min until golden.

Let cool in the pan for 5 min then transfer to cooling rack.

To Store: They store well sealed tight in a ziploc bag on the counter for 3 days. In the fridge, for up to a week and in the freezer for 3 months.

*recipe was originally adapted fromNora cooks.

Yields: 17 Muffins

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Rating: 5.0/5 (1 vote cast)

2 Cups White Whole Wheat Flour + 1 Tbsp for coating blueberries
Zest of 1 lemon
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup unsweetened applesauce
1 tsp Vanilla extract
1 cup yogurt (any fat% will do except fat free) or sour cream
2-1/4 cups fresh blueberries

CRUMB TOPPING (optional):
1 cup white whole wheat flour
2/3 cup evaporated cane sugar
1/4 cup coconut oil melted
1 tsp cinnamon


1. Heat oven to 400F.
2 To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3 For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4 In another bowl whisk together eggs and sugar until combined. Add in applesauce,yogurt or sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix or Muffins will come out tough.
5 In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6 Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.

Makes about 16 muffins

With crumb topping:

Without crumb topping:

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Rating: 5.0/5 (2 votes cast)

Skinny Banana Blueberry Muffins

January 21st, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)


One Sunday morning,I had a bunch of fresh blueberries and some overly ripened bananas in the fridge. Fortunately I had stumbled upon a fellow bloggers site, where I found the original recipe. I had made a few changes to make it my own and I must say these muffins are probably the most moist breakfast muffins I have ever tried! Delicious! Thank you Sally!!

2 cups white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup vanilla cashew yogurt (or any yogurt)
1 large egg, beaten
3/4 cup milk (any milk will work)
1-1/4 cup (215g) fresh or frozen blueberries

Preheat oven to 325F degrees.
Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, mix the maple syrup and brown sugar together. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients.
Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will end in tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 20-25 minutes until very lightly browned on the edges.
A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

* Do not use cupcake liners. Your muffins will stick.

15 Servings
Serving Size: 1 Muffin

Nutrition Facts
User Entered Recipe

  15 Servings
Amount Per Serving
  Calories 129.6
  Total Fat 0.8 g
  Saturated Fat 0.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.2 g
  Cholesterol 12.8 mg
  Sodium 51.2 mg
  Potassium 106.4 mg
  Total Carbohydrate 28.6 g
  Dietary Fiber 3.2 g
  Sugars 11.0 g
  Protein 4.0 g
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Rating: 5.0/5 (3 votes cast)