Vegan Blueberry Muffin Recipe

Mix together your flour of choice baking powder and salt.

Vegan blueberry muffin recipe. Fill each muffin lined hole with batter shown below. Our muffin consists of whole blueberries as well as mashed up blueberries stirred through the mixtureTheyre super fluffy and moist. This vegan blueberry muffin recipe makes delicious golden and fluffy muffins with a crunchy oat topping.

Pour batter evenly into prepared muffin panfilling each cup all the way to the top for a lower quantity of big round topped muffins and ¾ of the way for a higher quantity of smaller muffins. The perfect vegan blueberry muffins. The sugar will add a nice crunch to the tops.

Preheat the oven to 200C180C FanGas 6 and grease a 1012-hole muffin tin. These blueberry muffins bake up mild and fluffy and each chunk is.

And one more best thing is you can substitute blueberry with any other berries and this recipe still works. Add a crumble topping. I have tried to answer it all either individually or consolidating similar questions and created one big FAQ section.

Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Half the amount of blueberries and use some chopped fresh peach to make up the difference. 2 cups fresh blueberries washed and patted dry For the Glaze optional.

Preheat the oven to 350 degrees F. For ingredients and full instructions see the recipe card below Preheat the oven and line a 12 hole muffin tin with ten paper muffin cases. Stir for a minute or so and then stop so that the batter doesnt get too thick and tough.