Vegan Blueberry Muffins
These delightful Paleo and Vegan Blueberry Muffins are incredibly soft and moist, made effortlessly in one bowl with just a handful of ingredients. Lightly sweetened with coconut sugar and infused with a hint of cinnamon, they are the perfect treat for breakfast or a snack.
Price per Serving
Instructions
- 1
In a large mixing bowl, whisk together the almond flour (168 g), tapioca flour (56 g), coconut sugar (95 g), cinnamon (1 tsp), and baking powder (2 tsp).
- 2
Stir in the vanilla extract (1 tsp), almond milk (120 ml), and coconut oil (56 g) until no lumps remain. Gently fold in half of the fresh blueberries (40 g).
- 3
Cover the bowl and place the batter in the fridge to chill for at least 30 minutes.
- 4
Preheat the oven to 375°F/190°C. Lightly grease or line 8 cups of a 12-cup muffin tin.
- 5
Use a large spoon or an ice cream scoop to fill the prepped muffin tins about 2/3 full with the now solid batter. Top with a few [flaked almonds] (optional) and the remaining [fresh blueberries].
- 6
Place in the middle of the oven and bake for 20-22 minutes, or until cooked through. Let cool in the tin for at least 10 minutes before enjoying.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
