Vegan Blueberry Muffins
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A Note from Feedfeed
A cross between a muffin and pie, these Vegan Blueberry Muffins are completely plant-based and are baked with a luscious Blueberry compote, adding an extra dose of blueberry goodness and flavor.
If you are looking for more dessert inspiration, check out our Vegan Dessert feed. Also, be sure to check out our 5 favorite vegan desserts here!
- Recipe Card
Recipe Card
ingredients
- 1 cup self rising flour
- 3/4 cup whole wheat flour
- 1 cup brown sugar
- 1/4 cup syrup or raw honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 1/2 cups plant milk
- 1 tablespoon apple cider vinegar
- 1/2 cup neutral or olive oil
- 1 teaspoon vanilla extract
ingredients
Blueberry compote
- 1 1/2 cups frozen or fresh blueberries
- 1-2 tablespoons syrup or raw honey
- 1 tablespoon lemon juice
Method
Step 1
Preheat oven to 350°F. Place the flours, sugar, baking powder, baking soda and salt in a large bowl.
Step 2
In another bowl add the syrup, milk, apple cider vinegar, vanilla and oil in a bowl and let it curdle a bit. Once curdled, pour the wet in to the dry and mix well with a spatula.
Step 3
For the blueberry compote, place the ingredients in a saucepan and let it simmer until gooey, let it chill before using for the muffins.
Step 4
Scoop the muffins mixture in to paper lined muffin tray 3/4 of the way, add 1 tsp of the compote on top and add a sprinkle of sugar. Bake for 20-25 minutes until golden on top. Let them chill before enjoying with some butter or freezing as desired.