These vegan blueberry muffins are so moist and bursting with juicy blueberries.

There is nothing like the smell of fresh, blueberry muffins baking in the oven in the morning. The smell brings me back to my childhood when I would wake up to my parents cooking blueberry pancakes in the kitchen. I have been wanting to share this experience with my children, but hockey and soccer schedules always got in the way. These boys grew up on cereal, Eggos (eek! I know!) and Raisin Cinnamon toast. Fast, easy and something you can run out the door with in a hurry.

The pandemic has allowed us to slow down and I have been spending more time in the kitchen, creating recipes my children will love and hopefully fill them with memories they will cherish as they get older.

These muffins are soy, gluten, dairy and refined-sugar free. They are moist, very flavorful and a much healthier version of your typical muffin filled with sugar and butter.

What you will need:

Non-Dairy Milk (Almond or Oat Milk)

Apple Cider Vinegar (I love to use Bragg’s!)

Oat Flour

Sweet Rice Flour

Arrowroot Powder, Baking Powder, Ground Cinnamon and Salt

Bananas and Blueberries

Maple Syrup, Coconut Oil, Flax Meal and Coconut Sugar

Vegan Blueberry Muffins Recipe

MAKES 12 MUFFINS
PREP TIME: 10 Minutes
ACTIVE TIME: 25 Minutes

3/4 cup non-dairy milk (Almond or Oat Milk)
1 teaspoon apple cider vinegar
2 cups gluten-free oat flour
1/3 cup sweet white rice flour
1 tablespoon arrowroot powder (or cornstarch)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 ripe medium bananas, mashed
1/3 cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flax seed
1 teaspoon vanilla extract
1 cup fresh blueberries
1/3 cup coconut sugar

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. Combine the milk in vinegar in a small bowl. Set aside.
3. Combine the oat flour, rice flour, arrowroot powder (or cornstarch), baking powder, cinnamon and salt in a large bowl and whisk until thoroughly combined.
4. Combine the bananas, maple syrup, coconut oil, flax seed, and vanilla in a medium bowl and add the milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Fold in the blueberries and sugar.
5. Pour the batter into the muffin tin. Bake for 23-25 minutes, until the tops are golden and firm. Let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Leftovers will keep in the fridge for 3-4 days or in the freezer for 2 months.