Alternatively, for a low-fat version, then applesauce or mashed banana may work (although I haven’t tested this, so can’t guarantee the outcome). For an oil-free version, you could use 3-4 tablespoons of cashew butter. Oil: I used coconut oil, but canola oil should work too.The sweetener: I used maple syrup, but feel free to swap this for your favorite liquid sweetener of choice-I.e.I haven’t tried this, so I can’t guarantee the results. You can try replacing 30-40% of the oat flour with almond flour and see how that works. However, it is too dense to replace the oat flour completely. Other Flour Note: Almond flour tastes lovely when combined with the flavors of blueberry and lemon.If you aren’t gluten-free, you can use regular all-purpose flour or spelt flour. However, any GF flour blend should work fine. Gluten-free flour blend: I used Bob’s Red Mill GF All-purpose 1:1 flour for these gluten-free blueberry muffins.Oat Flour: To make your own oat flour for these oat flour blueberry muffins, simply process oats (regular or certified gluten-free) in a blender or grinder, until you achieve a fine meal.As the cup measurements can sometimes vary and affect the final bake. I recommend measuring out all the ingredients using a kitchen scale and grams.You can even sweeten it with some maple syrup if preferred. Simply whip coconut cream until light and fluffy. You could also serve with some whipped coconut cream. Alternatively, almond butter or a vegan chocolate spread! Eat plain or serve with a lashing of vegan butter or cream cheese (trust me, it tastes delicious!). These vegan blueberry muffins taste amazing when served warm or cold. Step 7: Allow the muffins to cool on a wire rack and enjoy!įor the full ingredients list, ingredient measurements, and nutritional information, then please read the printable recipe card below.Īny leftover blueberry oatmeal muffins can be stored in airtight containers in the fridge for 5-6 days or kept in the freezer for up to 3 months. It should come out clean (crumbly is allowed, but no wetness). Do this by inserting a toothpick into the center of a muffin. Use the toothpick test to check if they are cooked through. Step 6: Bake for about 25-30 minutes, or until you notice cracking on the top of the muffins. Step 5: Divide the batter between the muffin wells in the pan. Then add in the blueberries last, carefully folding them into the batter. Step 4: Add the wet ingredient to the dry and stir well with either a spatula or whisk. Step 3: Meanwhile, combine all the dry ingredients in a large bowl, whisking well. Set aside for a few minutes to curdle into ‘vegan buttermilk.’ Step 2: Add the plant-based milk and lemon juice to a small bowl. Step 1: Preheat the oven to 360F/ 180C and either grease or line a muffin pan. In fact, the entire recipe basically just consists of mixing the batter, pouring it in the tray, and baking. These dairy-free blueberry muffins are super simple to make. Perfect for breakfast, dessert, or a snack!.The takeaway? While I’ve included A LOT of versatile ingredient swaps in my recipe notes, it’s important not to mess around with the ratio of wet to dry as this can have catastrophic results. The result was a thicker batter and muffins that rise and stay risen. The second time, I used more flour and less liquid ingredients. The results were muffins that rose wonderfully then sadly deflated when I turned the oven off. The first time I tried the recipe, I used less flour and more liquid ingredients. Luckily, I’ve done the recipe testing work in the kitchen, so you can have delicious dairy-free blueberry muffins every single time! When baking gluten-free and/or vegan bakes, it can require a bit of guesswork and keeping fingers crossed. I mean, who doesn’t love the simple baking of cupcakes and muffins? (and the smell!) They are also a great recipe for getting the whole family in the kitchen to give a helping hand. Plus, you can choose to eat them ‘as-they-come’ or top with a refined sugar-free icing. With a combination of citrus, blueberries, and oat flour, these eggless blueberry muffins are both light and moreish. Sometimes, fruity treats are all I am craving. As much as I love my chocolatey muffins – like these Banana Chocolate Chip Muffins and these Vegan Chocolate Muffins. Plus, these vegan blueberry muffins contain lots of delicious blueberries for a healthier snack. They are the perfect portion size, can be customized easily, and are super simple to make. Muffins are an easy go-to of mine when the Summer months come rolling around, and I want a treat to satisfy my cravings. These muffins are gluten-free, dairy-free, eggless, refined sugar-free, simple to make, and perfect for a summery treat! These are moist, delicious vegan blueberry muffins, made with simple pantry ingredients and refreshing blueberries.
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