Easy Vegan Allergy Friendly Blueberry Muffins Recipes

EASY VEGAN BLUEBERRY MUFFINS

Easy Vegan Blueberry Muffins image

Easy Vegan Blueberry Muffins make the perfect healthy snack.

Provided by Bintu Hardy

Categories Snack

Time 30m

Number Of Ingredients 10

Ingredients

90 g white whole wheat flour
120 g all-purpose flour
2 tsp baking powder
0.5 tsp salt
1 large ripe banana (mashed)
135 g light brown sugar
79 ml vegetable oil
100 ml almond or other non-dairy milk
0.5 tsp lemon zest
100 g fresh blueberries

Steps:

Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
In a large bowl, mix the flours, brown sugar, baking powder, and salt.
In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.

Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, Sodium 112 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

VEGAN BLUEBERRY MUFFINS

VEGAN BLUEBERRY MUFFINS image

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

Provided by Julie | The Simple Veganista

Categories Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

2 cups flour (all-purpose, spelt, white whole wheat or combo)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup organic pure cane or turbinado sugar
1 cup unsweetened almond milk*
1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
1 teaspoon vanilla extract
1 1/2 - 2 cups blueberries, fresh or frozen***
a few extra blueberries
sprinkle of cane sugar

Steps:

Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg

VERY SIMPLE BLUEBERRY MUFFINS

Very Simple Blueberry Muffins image

These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.

Provided by Nourished Homestead

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soymilk
1/4 cup oil
1 cup frozen blueberries

Steps:

Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
Gently fold in blueberries.
Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.

Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2

VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE, NUT-FREE)

Vegan Blueberry Muffins (gluten-free, nut-free) image

The Best Blueberry Muffins, which are perfectly sweet, easy to make and full of blueberry flavor.

Provided by Nicole Dawson

Categories Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

2 Cups All-purpose unbleached flour or 1-1 Gluten-free flour *
3/4 Cup granulated sugar (I used evaporated cane juice by Wholesome)
1/2 teaspoon cinnamon
2 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 Cup neutral oil of choice (if using coconut oil, bring milk to room temp)
1 Cup non-dairy milk
1 teaspoon apple cider vinegar
2 teaspoon pure vanilla extract
1-2 Cups fresh blueberries
2 Tablespoons turbinado sugar (optional) to sprinkle as topping.

Steps:

Preheat oven to 375°. Line 10-12 muffin tins with liners. Toss blueberries with a tablespoon of flour to coat and set aside.
In a large bowl, mix remaining flour, cane sugar, cinnamon, baking powder, baking soda and salt.
In a medium bow, whisk the oil, milk, vinegar, and vanilla and mix until combined. Pour into dry ingredients and then stir to combine. Fold in blueberries gently, trying not to break them all.
Batter will be on the thicker side.
Fill each prepared liner 3/4 full.
Bake for 20-25 or until a toothpick inserted in the center comes out clean.
Sprinkle with turbinado sugar when pulled from the oven to coat if desired.

Nutrition Facts : Calories 244 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat