Best 4 Easy Vegan Allergy Friendly Blueberry Muffins Recipes
Indulge in a delectable journey with our collection of easy vegan and allergy-friendly blueberry muffin recipes. These delightful treats are bursting with juicy blueberries, offering a symphony of flavors in every bite. Crafted with wholesome ingredients, these muffins cater to various dietary needs, making them a perfect choice for those with allergies or vegan preferences. Dive into the goodness of our classic vegan blueberry muffins, featuring a moist and fluffy texture that melts in your mouth. Discover the unique twist of our gluten-free blueberry muffins, where almond flour and oats create a symphony of flavors and textures. For a touch of indulgence, try our decadent double chocolate blueberry muffins, where rich chocolate and juicy blueberries unite in perfect harmony. And for those seeking a healthier alternative, our sugar-free blueberry muffins offer a guilt-free indulgence without compromising on taste. Whichever recipe you choose, embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
EASY VEGAN BLUEBERRY MUFFINS
Easy Vegan Blueberry Muffins make the perfect healthy snack.
Provided by Bintu Hardy
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
- In a large bowl, mix the flours, brown sugar, baking powder, and salt.
- In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
- Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
- Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, Sodium 112 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
- Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS
Make and share this Easy Vegan (Allergy Friendly) Blueberry Muffins recipe from Food.com.
Provided by wherethedarknessmee
Categories Breads
Time 25m
Yield 12 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all together and throw it in the oven at 350 for about 20 minutes.
VEGAN BLUEBERRY MUFFINS
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by Be Nutritious
Categories Breakfast
Time 30m
Yield 12 muffins, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside.
- In one bowl combine all the dry ingredients and mix together.
- In another bowl combine wet ingredients and stir around.
- Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix, few lumps are absolutely fine.
- Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F.
Nutrition Facts : Calories 614.6, Fat 22.8, SaturatedFat 4, Cholesterol 8.5, Sodium 694.6, Carbohydrate 93.7, Fiber 6.4, Sugar 26.2, Protein 12.1
Tips:
- Use ripe blueberries: Using ripe blueberries will give your muffins the best flavor and texture.
- Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool before frosting them: This will help the frosting to set properly.
Conclusion:
These blueberry muffins are easy to make and are perfect for any occasion. They are vegan, allergy-friendly, and delicious. The muffins are also packed with nutrients, making them a healthy and satisfying snack or breakfast option. So next time you're looking for a delicious and healthy muffin recipe, give these blueberry muffins a try!
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