These vegan blueberry muffins are a perfect breakfast treat. They are moist, bursting with blueberries, and optionally loaded with crunchy walnuts. A delightful way to start your day the vegan way!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsweetened applesauce. 1/3 cup almond milk. 1/4 cup coconut oil melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh or frozen blueberries. 1/4 cup chopped walnuts optional.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the applesauce, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries and chopped walnuts if using. Spoon the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious fully loaded vegan blueberry muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
THFC News
