A moist and yummy blueberry muffin made of vegan, gluten and dairy-free ingredients.

Mmm, purple.  That was a line from a Simpson’s episode that prompted Grant and myself to search throughout Toronto when we visited family there a number of years ago for a donut that we could poke our finger into and draw out a purple blob.  i.e. blueberry filled donuts.  We took the whole 2 weeks we were in Toronto looking for this elusive donut and found it … and it wasn’t really worth it.

How does this relate to this recipe?  Not really, it was just the first thought I had when I looked at my photo of the muffins again.  These muffins are so much nicer than that donut.  They are moist, and sweet and yummy.  These were adapted from a recipe on the So Delicious website (they are great for dairy-free milk and yogurt options – see website here). I took a batch of these to work and asked for opinions and whether I should add the recipe to the website.  The answer was a resounding ‘yes’!  The only comments I got was that they may have been more moist, so feel free to play around with the yogurt and milk quantities.  

And did you know that there are so many health benefits of eating blueberries?  Check out this article here for 20 science-based health benefits of our blue friends.

Anyway, give it a go and let me know what you think!

Blueberry muffins (vegan)
Yields 18
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
160 calories
23 g
1 g
7 g
2 g
1 g
53 g
213 g
12 g
0 g
6 g
Nutrition Facts
Serving Size
53g
Yields
18
Amount Per Serving
Calories 160
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg
0%
Sodium 213mg
9%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
2%
Sugars 12g
Protein 2g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups gluten-free all-purpose flour
  2. 1 cup raw or coconut sugar
  3. 3 tsp baking soda
  4. 1 tsp cream of tartar
  5. 1/2 cup vegetable oil
  6. 6 tbs dairy-free yogurt
  7. 1/2 cup almond milk
  8. 1 1/2 tsp vanilla extract
  9. 1 cup blueberries
Instructions
  1. Preheat oven to 400F and line muffin tray with muffin liners.
  2. 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 together. Add the almond milk and whisk to combine.
  4. Slowly incorporate the dry ingredients to the wet until a stiff batter forms.
  5. Fold in the blueberries until just combined.
  6. Spoon the batter into each liner until almost full.
  7. Bake for 15 mins or until golden brown.
  8. Allow to cool for 10-15 mins before removing from the tin and serving.
beta
calories
160
fat
7g
protein
2g
carbs
23g
more
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