Description
These vegan blueberry muffins are moist and flavorful, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flours, baking powder, and salt.
- In another bowl, combine almond milk, maple syrup, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased muffin tin.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let them cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Can substitute blueberries with other berries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan blueberry muffins