Photo Credit: White Wave Foods

Vegan Blueberry Muffins

$0.00

Dairy- and gluten-free, these sweet, spongy muffins are a treat for anyone, regardless of diet restrictions. 

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Description

Whipping up fresh blueberry muffins is as easy as pie. This easy recipe from White Wave Foods features frozen blueberries, so you can bake whenever the mood strikes!  

Recipe Type: Breakfast
Author: White Wave Foods 
Makes 12 large muffins
Ingredients
Instructions
  1. Preheat your oven to 400° and add muffin liners to a muffin tin with 12 wells.
  2. Except for 1 tsp of baking powder, add all dry ingredients to a small mixing bowl and whisk to combine.
  3. In a separate, large mixing bowl, whisk the oil and Yogurt Alternative together.
  4. Add the Almondmilk and 1 tsp of baking powder to the oil/yogurt mixture then whisk to combine.
  5. Slowly incorporate the dry ingredients to the wet until a stiff batter forms (you may need additional Almondmilk as necessary to make it workable)
  6. Fold in the blueberries using a spoon or spatula until just combined.
  7. Spoon the batter into each liner until almost full.
  8. Garnish the tops with a sprinkle of turbinado sugar before baking (optional).
  9. Bake at 400° for 15-22 minutes or until golden brown.
  10. Allow to cool for 10-15 minutes before removing from the tin and serving.

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