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About this Recipe
Hi! These are moist, delicious vegan blueberry muffins, made with simple pantry ingredients and frozen blueberries! They are perfect as a last-minute dessert for family & friends! They taste absolutely amzing and are SO easy to make. You could even vary the fruits you’d like to mix into the batter. For example, respberries, strawberries etc. 🙂
- soy milk
You can use frozen or fresh blueberries. But if you’re using frozen ones, don’t mix them into the dough but carefully put some on top of the filled muffin moldes.
Instead of vanilla or additional to the vanilla you could add some lemon juice/zest. If you’re using lemon juice, make sure to replace it for the apple vinegar.
Step by Step Instructions
Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.
Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also make a toothpick test.
Add plant-based milk and apple vinegar to a bowl. Stir to combine and set aside for a few minutes to make “vegan buttermilk”.
Now add the wet ingredients, stir with a spatula to combine & fold in the blueberries. Divide the batter among the wells of the muffin pan
Now take them out of the muffin pan and let them cool at room tempereature. Enjoy!