Vegan Blueberry Muffins

At this time of the year, Australia is coming to the blueberry season. Blueberries are everywhere. And… Why not? Blueberries are so good. They taste delicious and they are so versatile! You can add them to pancakes, cupcakes, tarts, cakes, and… MUFFINS!

So let’s make VEGAN blueberry muffins, shall we? These vegan blueberry muffins are dairy-free, egg-free, gluten-free, and free from refined sugar! They are also so easy to make and don’t worry, they always come out great, fluffy, and rich! And it doesn’t matter whether you use fresh or frozen blueberries! I used fresh blueberries and they turned to be really delicious!

if you wish you can also make a very easy glaze and pour over the muffins. It’s a very easy glaze – it uses only two ingredients! If you want your glaze to be more blueish, stir into a few drops of mashed or defrosted muffins. The glaze will have about a beautiful purple colour!

And why should you choose to add blueberries to these muffins? Blueberries have many health benefits. They are packed with potassium, vitamin C, folate, vitamin B6, and other nutrients. They are proved to have a positive influence on heart health. Blueberries can help prevent from the heart attack if you eat three and more servings of blueberries per week. Blueberries also help lower high blood pressure and increase blood levels of nitric oxide. This significantly increases blood flow and also lows blood pressure. Blueberries boost vascular system as well.

Some recent studies claim that blueberries are so powerful berries that they can really decrease the risk of several kinds of cancer! How do they do it? They kill the bad carcinogenic cells and strengthen the body’s natural immune system. And that’s a great reason to eat blueberries!

Vegan Blueberry Muffins Recipe

Preparation time: 5 minutes

Cooking time: 20 minutes

Serving: 12

Ingredients:

For muffins:

1 1/2 cup rice or chickpea (Besan) flour

1/2 cup shredded coconut

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1/2 cup almond or rice milk

1/2 cup coconut oil, melted

1/2 tsp vanilla extract

1 1/3 cup fresh or frozen blueberries

For glaze:

1 cup powdered sugar

5-7 tsp coconut milk

Instructions:

1. Preheat oven for 220 Celsius degrees.
2. Line 12 muffin cups with muffin liners or simply grease the cups.
3. In a large bowl, mix together dry ingredients: flour, baking powder, baking soda, salt, coconut, and cinnamon. Set aside. In another bowl, mix together melted coconut oil, milk and vanilla extract. Make a well in the middle of mixed dry ingredients and slowly stir into liquid ingredients. Make sure there are no lumps and batter is well mixed together and smooth. If it’s too thin you can add a little bit more flour. As the last, carefully stir into whole blueberries.
4. Pour the batter into each muffin cup. It should be full up to 3/4. The muffins will rise a little bit while baking. Bake the muffins up to 20 minutes. The toothpick should come out clean by then. Let the muffins cool down.
5. Prepare the glaze while the muffins are cooling down. Carefully mix together coconut milk and the powdered sugar and, if using, blueberry juice. Pour the glaze over the cooled muffins and let set aside. Remove muffins from their baking cups.
6. Enjoy!

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.