Blueberry Muffins
These muffins for blueberries are just divine. They are soft, fluffy, moist, and full of fresh blueberries. You will love this great recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Yield: 12
INGREDIENTS
- 2 and 1/4 cups (282g) of All-Purpose Flour
- 1 cup (200g) of White Sugar
- 3 tsp of Baking Powder
- 1/2 tsp of Salt
- 1 cup (240ml) of Vegan Buttermilk and 1 Tbsp of lemon juice + soy milk up to the 1 cup line
- 1 Medium Banana (1/2 cup mashed/112g)
- 1/4 cup (55g) of Coconut Oil (Firm)
- 1 tsp of Vanilla Extract
- 1 cup (125g) Blueberries and an extra 1/2 cup (62g) to put on top of the muffins right before baking
- 1 tsp of All-Purpose Flour to roll the blueberries in
INSTRUCTIONS
- Preheat the oven to 350 °F (180 °C). Spray a muffin tray with non-stick spray really well and set it aside. In a mixing bowl, sift the flour and add the sugar, baking powder, and salt.
- Begin preparing your vegan buttermilk by adding 1 Tbsp of lemon juice into a measuring jug and then adding soy milk to the 1 cup (240ml) line. Enable one minute for the seat to curdle.
- Peel the banana and mash it. Add the firm coconut oil to the mixture and mash with the banana. Add the dry ingredients to the vegan buttermilk, the mashed banana and coconut oil, and the vanilla and whisk in with a hand whisk. The batter is supposed to be thick.
- Wash 1 cup of the blueberries and put the blueberries in a bowl. Add 1 tbsp of flour and toss with the blueberries to gently coat all of them with flour. This, along with the thickness of the batter, would then stop your blueberries from sinking.
- Add the blueberries to the batter (leaving any excess flour behind) and softly fold in. Divide the batter equally between the prepared muffin tray’s muffin partitions. Add half a cup of additional blueberries immediately to the top of the muffins, approximately 2 or 3 to the top of each of them.
- Place in the oven and bake for around 30 minutes or until the toothpick test is passed and lightly browned, a toothpick inserted into the middle of one of the muffins comes out clean, or if the toothpick hits a blueberry, that will not be completely clean, mostly, and you must still get a sense of whether or not they are done.
- Enable 10 minutes of cooling to cool entirely before removing the muffins from the muffin tray and putting them on a wire cooling rack.
- Store in an airtight container at room temperature for approximately 3 days or for up to one week in the fridge. They are freezer-friendly as well.
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