Best 4 Vegan Blueberry Buckwheat Muffins Recipes
Indulge in a delightful culinary journey with our irresistible vegan blueberry buckwheat muffins, a symphony of flavors and textures that will tantalize your taste buds. These muffins are not just another breakfast treat; they are a testament to the power of plant-based ingredients, showcasing the perfect balance between sweetness, tartness, and a hint of nutty flavor. Each bite is a celebration of fresh blueberries bursting with juicy goodness, nestled within a moist and fluffy buckwheat muffin batter. The secret lies in the combination of almond milk and coconut oil, which create a tender crumb and a golden-brown exterior that will leave you craving more. And the best part? These muffins are not only delicious but also incredibly nutritious, making them a guilt-free indulgence. Join us as we unveil the secrets behind these delectable vegan delights, with step-by-step instructions and a treasure trove of additional muffin recipes that will transform your kitchen into a haven of wholesome baking.
Here are our top 4 tried and tested recipes!
VEGAN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, Sodium 131 mg, Sugar 17 g, SaturatedFat 1 g, Fiber 2 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
- Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
VEGAN BLUEBERRY BUCKWHEAT MUFFINS
Steps:
- Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.
GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup muffin tins)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal for these muffins, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top: This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool completely before serving: This will help them hold their shape.
Conclusion:
These vegan blueberry buckwheat muffins are a delicious and healthy breakfast or snack. They're easy to make and can be enjoyed by people of all ages. The muffins are packed with nutrients, including antioxidants, fiber, and protein. They're also a good source of vitamins and minerals. If you're looking for a tasty and nutritious muffin recipe, these vegan blueberry buckwheat muffins are a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
