<\/noscript><\/figure>\n<\/div>\nBlueberry muffin ingredients<\/h3>\n The light and simple recipe calls for just a few basic ingredients, most of which can probably be found in your kitchen pantry. <\/p>\n
These low calorie and healthy muffins are naturally egg free and vegan as long as you use a dairy free milk (such as almond milk or oat milk) in the recipe. <\/p>\n
Adding white vinegar or apple cider vinegar to the milk essentially turns it into a homemade buttermilk substitute.<\/p>\n
Pure vanilla extract adds extra flavor and compliments the sweetness of the blueberries. If your milk is already vanilla flavored, feel free to omit the extract. <\/p>\n
The baking powder makes them super fluffy, with no need for eggs or flax eggs.<\/p>\n
If you want to make fat free muffins from scratch or run out of oil, you can sub the oil in the recipe for applesauce, yogurt or sour cream, or mashed banana. <\/p>\n
I\u2019ve had success using spelt, white, gluten free all purpose flour for gluten free blueberry muffins, or oat flour for old fashioned blueberry oatmeal muffins. <\/p>\n
I haven\u2019t tried almond flour, whole wheat flour, or coconut flour in this recipe, but be sure to report back if you try any of those options.<\/p>\n
Note: If you\u2019re looking for a healthy muffin recipe made with almond flour and no sugar, try these homemade low carb Keto Muffins.<\/p>\n
Trending now: \u00a0Oatmeal Muffins<\/strong><\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nCan I use frozen blueberries?<\/h3>\n Yes, you can use frozen blueberries to make blueberry muffins. <\/p>\n
Just be sure to thaw the frozen blueberries first. Pat off excess water and remove any large pieces of ice that may remain after thawing. <\/p>\n
Because frozen berries are so delicate, the baked muffins will be more purple thanks to the bursting berries, but they taste just as good!<\/p>\n
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<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan blueberry muffins<\/h3>\n Start by preheating the oven to 350 degrees Fahrenheit. <\/p>\n
Add cupcake or muffin liners to a muffin tin. If you don\u2019t have liners, grease the tins all the way up with a little oil.<\/p>\n
In a large mixing bowl, combine the wet ingredients, not including the blueberries. Then stir in all remaining ingredients except the berries to form a muffin batter.<\/p>\n
Don\u2019t over-stir, to ensure you don\u2019t end up with tough or dense muffins. <\/p>\n
If the batter is too dry (which could happen if you pack the flour tightly, especially if using all purpose flour), slowly add more milk of choice, a little at a time.<\/p>\n
Finally, stir in the berries. Stir very gently so as not to break the berries and find yourself looking at completely purple blueberry muffins.<\/p>\n
Divide the muffin batter into the prepared muffin tin. Bake 21 minutes on the oven center rack.<\/p>\n
They should look domed and lightly golden when you remove the pastries from the oven. Allow to cool before removing. <\/p>\n
If you let them sit loosely covered overnight, the liners will peel off easily the next day. Store leftover muffins in an airtight container in the refrigerator or freezer.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nHow to serve the muffins<\/h3>\n Crumble into Greek yogurt or on top of oatmeal.<\/p>\n
Frost with coconut butter or vegan cream cheese.<\/p>\n
Eat plain or topped with butter, peanut butter, or almond butter.<\/p>\n
Slice muffins in half and toast in a regular or toaster oven.<\/p>\n
Or serve the muffins as a healthy dessert. Tip: try topping each clean eating blueberry muffin with your favorite jam and Coconut Whipped Cream, for a fun twist on traditional strawberry shortcake.<\/p>\n
Leftover berries? Try this <\/strong>Blueberry Crisp Recipe<\/strong><\/p>\n