This recipe for Blueberry Muffins is moist, fluffy and vegan! It’s made with just 10 ingredients including blueberries that we picked fresh from the farm. Make them on a weekend morning and wake your family up to the heavenly smells that will be exuding from your kitchen!
Our trip to the farm
Apple picking was one of our favorite fall-time activities when we lived up north so after moving to Atlanta last fall my husband and I couldn’t wait until the summer to be able to go berry picking. With the help of some googling, I can across Southern Belle Farm, a family-run 330-acre working farm that grows crops for picking all year long. So we took the hour drive south on Sunday morning thinking we would beat the Georgia summer heat. As we pulled up to the farm we passed the cute animals and to our surprise, it was already packed with people! The farm is so big though it didn’t feel crowded at all.
We started walking through the fields to the peach trees where we picked a peck (stay tuned for yummy peach recipes!). Then we headed to the blueberry bushes. I had never actually seen blueberries growing on bushes, I guess I never really gave it much thought to how they were actually grown. This is where the heat caught up to us. We had to dig through the bushes to find the ripe deep blue colored berries that were ready to pick, it was like a fun scavenger hunt! But oh did we get sweaty! After our bucket was packed full we moved onto the blackberry bushes which were much easier to harvest.
Advertisement
Once all of our buckets were filled we made one last stop at the market to load up on homemade jams and grab a bowl of their homemade peach and blueberry ice cream. It was delish and a great way to cool off before we headed home.
How to make vegan blueberry muffins
To start, add apple cider vinegar to your almond milk, whisk and set aside for 5-10 minutes. You may be asking why this step? Well, it’s basically a substitute for buttermilk. You could also sub another acidic ingredient such as a citrus juice or white vinegar. We use this method when baking vegan goodies.
Then in a separate bowl mix together all of the dry ingredients. Next, mix the remaining wet ingredients into the almond milk mixture. Make sure you use melted coconut oil for easy mixing. Add the wet ingredients into the dry and lightly combine being cautious not to overmix the batter. Finally, fold in the blueberries and divide the batter evenly into a paper-lined 12 muffin tin. Top with extra blueberries and bake in a 350 degree F preheated oven for 25-30 minutes. To check the muffins for doneness insert a toothpick into the center of the muffin and if it comes out clean they are ready!
In the mood for muffins now? Check out our recipe for Chocolate Muffins.
Have you made this recipe for Blueberry Muffins? We’d love to hear from you so leave a comment below! If you make this recipe and share it on Instagram be sure to tag #hearthealthygreek. And never miss a new recipe by subscribing to our mailing list!
Blueberry Muffins
Ingredients
- 1 cup unsweetened almond milk
- ½ tsp apple cider vinegar
- 2 cups oat flour
- 2 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1/8 cup melted coconut oil
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups blueberries fresh or frozen
Instructions
- Preheat to 375 degrees F. and line a 12 cup muffin tin with paper liners.
- Whisk together almond milk and apple cider vinegar in a small bowl and set aside.
- Combine flour, baking powder, baking soda and salt in a large bowl.
- Add melted coconut oil, maple syrup and vanilla extract to the almond milk mixture.
- Add the wet ingredients to the dry ingredients and lightly combine being careful not to overmix.
- Lastly, fold in the blueberries.
- Divide evenly into muffin tins and bake for 23-28 minutes depending on your oven. To check for doneness insert a toothpick into the middle of the muffin, if it comes out clean they are done.
