Te Wegańskie muffiny z jagodami are delicious and easy bakery-style vegan muffins filled with juicy blueberries. Plus, you will love that it takes tylko 30 minut to make these one-bowl muffins.
I love creating the easiest vegan baked goods, with no fancy ingredients, no flax eggs or egg replacements, like my Ciasteczka bananowe z 3 składników, Pączki bananowe z 2 składnikówlub Chleb bananowy z 3 składników. Just basic pantry staples to make the easiest, low-cost, delicious food.
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Wegańskie muffiny z jagodami
Skład
- 1 ¼ kubek Mleko migdałowe - (notatka 1)
- 1 łyżeczka Ocet jabłkowy - (notatka 2)
- ½ kubek Oliwa z oliwek o łagodnym smaku - (notatka 3)
- 1 łyżeczka Ekstrakt waniliowy
- 2 ½ kubek Mąka uniwersalna - (notatka 4)
- ½ kubek Cukier trzcinowy nierafinowany - (notatka 5)
- 2 ¼ łyżeczka Proszek do pieczenia
- ½ łyżeczka Sól
- 1 ½ kubek Jagody - świeże lub mrożone
Opcjonalnie
- 1 łyżeczka Cynamon
Instrukcje
- Preheat the oven to 350°F (180°C). Line two 12-hole muffin trays with 6 paper liners in each tray, leaving an empty muffin hole between each. This is my secret for fluffier blueberry muffins, I bake only 6 muffins per pan but feel free to bake the 12 muffins in one pan – the will simply raise a bit less. Set aside.
- In a small mixing bowl, whisk apple cider vinegar with almond milk, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, cinnamon, and baking powder.
- Make a well in the center of the flour and add other liquid ingredients.
- Combine, scraping down the sides of the bowl to bring all the ingredients together, forming a smooth batter. Don't over mix the batter or the muffin will be dense and gummy.
- Fold in the blueberries, and stir until just combined.
- Divide the batter evenly into the 12 muffin paper liners.
- Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a pick inserted in the center comes out clean.
- Cool down on a rack for 30 minutes completely before eating.
Komentarz
Wskazówki
Dyski: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in zipper bags or a box. Thaw at room temperature the day before. Dekoracja: Before baking, you can sprinkle some extra fresh blueberries on top of each muffin to make them look even better. Wypełnienie: Only fill half of the muffin holes in your pan to enjoy an even better and more uniform cooking.
Odżywianie
Składniki i zamienniki
Potrzebnych będzie Ci tylko kilka składników:
- Mąka uniwersalna – feel free to use spelt flour or white wheat pastry flour for a healthy blueberry muffin option. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową albo idź do mnie Wegańskie muffiny bezglutenowe.
- Cukier trzcinowy nierafinowany – or any granulated sugar you love, coconut sugar, caster sugar, or brown sugar works as well. You can use sugar-free crystal sweeteners like allulose in the same amount as white sugar.
- Ocet jabłkowy lub sok z cytryny.
- Plant-Based Milk of Choice – I love to bake with fortified soy milk simply because it adds some extra vitamins, proteins, and calcium. But any non-dairy milk like oat milk, cashew milk, or coconut milk are delicious options.
- Oliwa z oliwek Light or any vegetable oil you have at home, including canola oil, sunflower oil, or melted coconut oil. Note that melted vegan butter also works very well.
- Proszek do pieczenia – For fluffiness.
- Ekstrakt waniliowy – Dla smaku.
- Świeże Czarne Jagody – You can also use frozen blueberries, but it might add more moisture to the batter.
How To Make Vegan Blueberry Muffins (in Pictures)
It’s very easy to make egg-free blueberry muffins at home without an egg replacer.
Lemon Flavor Option
To make blueberry lemon muffins, use:
- 3 tablespoons of lemon juice in the batter instead of 1 teaspoon of apple cider vinegar.
- 1 tablespoon of grated lemon zest.
Also, add lemon glazing on top of the baked, cooled muffins for extra flavor. This is optional, but you can make a lemon glazing to drizzle on top of the muffin. This recipe is inspired by my przepis na wegański lukier królewski, but I added lemon juice instead of almond milk and grated lemon zest.
To make the glazing, simply stir icing sugar – you can use sugar-free powdered sweetener – lemon juice, and lemon zest. Drizzle the glazing on top of the cooled muffins. Refrigerate for 30 minutes to set the glazing.
More Vegan Muffin Recipes
Below I listed some more vegan muffins recipes for you to try.
Great if you don’t use avocado oil!
The first time I made them I used light olive oil as that was what I had. The second time I made them I thought I’d use the avocado oil (I was surprised this is recommended as it smells so strong) and sure enough when I tasted them, they just taste like the oil so annoying!
It really depends on the avocado oil you get. New Zealand avocado oil is light in flavor compared to some made overseas. But as recommended, always use a mild flavor oil to bake, to avoid an overpowering flavor from the oil.
Czy mogę użyć mąki bezglutenowej?
No, it will be gummy and dense.
Thank you for sharing this great recipe!! I just made them and have already eaten three of them!
Dziękujemy!
Could I substitute protein powder for some of the flour?
Yes, but I’d rather do my Muffinki białkowe z jagodami 🙂
Hi,can we use normal milk
również?
Absolutnie!
Can I use sea salt or kosher salt?
Absolutnie!
Came out wonderfully. I added butterscotch chips and a pinch of nutmeg to the recipe.
A very delicious blueberry! I couldn’t stop eating them! Definitely making them again!
Can I substitute the all purpose flour for oat flour?
I don’t think it will work very well here. You can try my blueberry oatmeal muffin recipe instead to add oat to the recipe. Enjoy.