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Plants Not Plastic

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 137.2
Ingredients Equipment Method Video Notes

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]

Equipment

  • Medium mixing bowl
  • muffin pan

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium mixing bowl, combine your dry ingredients. Then, in a small blender, blend together the water and chopped apples.
  3. 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]
  4. 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.
  5. 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.
  6. Serve immediately, or store for eating later or throughout the week.
  7. Enjoy!

Video

Notes

  1. 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.
  2. 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.
  3. Fresh blueberries won't bleed. You can sub frozen and the flavor will still be perfect, but they may turn your batter gray.
  4. 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.
  5. I use a 1/3 cup measuring cup and that seems to do a good job of distributing the batter evenly.
Keeps in the fridge for 5-7 days.
Turn this recipe into a loaf! Rather than transferring equally to a muffin tin, put your batter in an 8x4 of 9x5 inch loaf pan and bake for 45-50 minutes, or until a toothpick or knife comes out of the center clean. Slice into 10-12 even slices and enjoy!