Vegan Blueberry Muffins

Up here in Northern New Hampshire, we're headed into prime blueberry season! Both highbush and wild blueberries are excellent choices. Highbush berries are larger (typically marble-size or even bigger!) and grow on taller bushes that can be harvested while standing. Wild blueberries are smaller, sometimes sweeter and grow low to the ground. These are often harvested using a blueberry rake. If you have a pick-your-own area nearby, pack a picnic and make a day of it. These Chickpea Potato Salad Wraps make an excellent addition to your picnic basket!

Thanks to pioneers like Dana Shultz, plant-based creator extraordinair at Minimalist Maker, I'm rapidly losing my fear of vegan baking. Certainly not an expert, but a few successes have given me the encouragement to keep at it. Living where I do, it is still an uncommon occurrence to actually have on hand all the ingredients needed when inspiration or Mother Nature strikes, so I'm often improvising. I'm happy to share with you my triumphs as well as my don't-try-this-at-home-kids moments to save you the bother.

These scrumptious muffins are VEGAN and can easily be made gluten-free as well. They are not your typical giant oil and sugar-laden store-bought muffins. I admit a distinct dislike for muffins that have the taste (sweetness) and texture of cake. A muffin is a muffin, it's not cake. Muffins should be moist, flavorful and readily enjoyed for breakfast or as a healthy snack. These fit the bill.

Total Time: 45 minutes Prep Time: 15 minutes Bake Time: 25-30 minutes PRINT HERE

Here's what I did:

1/2 c nut milk (I used cashew)

1 tsp apple cider vinegar

Combine these and set aside.

In a medium bowl, combine until fluffy:

1/2 c plus 2 T coconut oil

1 1/2 c sugar


2 tsp vanilla

zest of 2 lemons

In a separate bowl, combine:

1 c whole wheat flour (I used Einkhorn)

2 c all-purpose flour (for gluten-free version, substitute 3 cups 1-for-1 gluten-free baking mix (I prefer King Arthur's)

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

Preheat oven to 375 (I used the mid-rack).

Add nut milk mixture to sugar mixture, combine well.

Add nut milk/sugar mixture to flour, stir just enough to combine, leaving no dry ingredients.

Fold in 2 1/2 c blueberries. Batter will be stiff.

Line 18 muffin tins (I used one 12-cup pan and one 6-cup pan) with paper liners and fill each cup to the top.

Pop in the oven and bake for 25-30 minutes, until toothpick inserted in center comes out clean. I love hearing the sound of the sizzling berries! although this does somewhat defeat the purpose of the paper liners. ;-)

Makes 18 scrumptious muffins. These muffins freeze beautifully too (up to 3 months), making them a great addition to your meal prep rotation.

When you make this, be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!

Nutrition information is for one muffin.

Disclosures: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products that I trust and use.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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