Classic Blueberry Muffins
These classic blueberry muffins are vegan, whole food plant based, oil & gluten free! They are chewy but crumbly, sweet but tart, super easy to make and so pleasant to eat. The batter can also easily be turned into a loaf instead!
Equipment
- Medium mixing bowl
- muffin pan
Ingredients
- 2.5 cups oat flour sub white or wheat flour for non-gluten free
- 1/2 cup sugar you may choose to use less or none for SOS-free
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1/4 tsp salt
- 2 medium apples roughly chopped (I use Fuji); sub applesauce or bananas [note#1]
- 1/4-1/2 cup water [note#2] sub unsweetened plant milk, for richness
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries sub frozen [note#3]
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a medium mixing bowl, combine your dry ingredients. Then, in a small blender, blend together the water and chopped apples.
- Add the ingredients from the blender to your bowl of dry, add the lemon juice and vanilla extract and mix well until everything is incorporated. Gently fold in the blueberries [note #3]
- Transfer your batter evenly into the muffin cups in your tin [note#4] and bake for 24-32 minutes, or until a toothpick comes out of the center of a middle muffin clean.
- Remove from the oven and let the pan cool completely before removing the muffins. You may need to use a knife around the edges if some of the liquid from the blueberries has released and bled onto the pan.
- Serve immediately, or store for eating later or throughout the week.
- Enjoy!
Video
Notes
- If you're omitting the apple altogether, substitute 3 ripe bananas or omit the 1/4 cup of water and substitute 2 cups of applesauce. You want the full amount of liquid to be 16oz/2 cups.
- You want a total of 16oz (2 cups) of liquid, so start with a 1/4 cup of water, blend it and see how much you end up with, than add more liquid as needed.
- Fresh blueberries won't bleed. You can sub frozen and the flavor will still be perfect, but they may turn your batter gray.
- If you want to make sure your blueberries don't sink to the bottom while they're baking, let your batter rest for 10-15 minutes to thicken up a bit before folding your blueberries, or add slightly less liquid to the batter so it's stiffer.
- I use a 1/3 cup measuring cup and that seems to do a good job of distributing the batter evenly.