Learn how to make a vegan blueberry mini muffins!
You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor! This easy recipe comes together quickly and only uses one bowl.
These muffins were a total accident, that turned out SO amazingly. I was planning on making regular blueberry muffins when I realized two things:
A) The carton of blueberries I bought was on the verge of going bad,
B) I had never shared my favorite blueberry muffins on here!
o naturally, I just started whipping up the recipe. I ran to grab an egg, and…no eggs. I’m not one for egg replacements, so I had none of that either. I spotted a banana, mashed it up and threw it in. I went to grab the milk, and realized it was heavy cream or almond milk. Erring on the side of health, I grabbed the almond milk.
I used half whole wheat flour to help them be a bit more nutritious, and after mixing up all the batter, I realized they were vegan! I usually add a crumb topping to these muffins, and I promise to post the original recipe soon, but I decided to forgo it and hope these turned out decent.
Well, guys…they turned out WAY better than decent. No one even realized they were vegan OR whole wheat, they tasted so perfectly light with the exact texture of sort-of dense, but soft-of fluffy that I always want in a muffin.
I wouldn’t say they’re healthy, but they’re not as bad as the white flour, crumb-topped ones for sure. Oh, and that banana? You can’t taste it, I promise. It just gives the right amount of moisture that the lack of egg took away.
If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine.
Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies.
So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy :)
Ingredients:
- 2 cup whole wheat spelt flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cup organic blueberries
- ½ cup vegetable oil
- ½ cup soy milk
- ½ cup 100% maple syrup
- ¼ cup agave nectar
How it's made:
1. Preheat oven to 375°F and line a mini cupcake tin with paper cups.
2. Mix wet ingredients together in large bowl, then stir in dry ingredients, followed by the blueberries.
3. Using small spoons, divide the batter among the cups so they’re almost filled to the top.
4. Bake until muffins are golden brown, for about 20 minutes.
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