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Vegan Blueberry Muffins (wfpb, oil free)

These airy and fluffy vegan blueberry muffins are a real eye-catcher. These blueberry muffins are large, soft and ideal as a quick snack if you crave something sweet.
We do not use oil, refined sugar or soy for these dessert muffins. These muffins can also be made with whole wheat flour.
You can optionally make these muffins nut-free, making them allergy-friendly.
These fluffy blueberry muffins have everything you dream of in a muffin. They go round nicely and protrude above the muffin cases, just as you know from the classic American muffins.
Course Dry Cake
Cuisine American
Keyword plant based blueberry muffins, vegan blueberry muffin recipe, vegan cake, vegan dessert, vegan muffins, wfpb recipe, whole food plant based blueberry muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Jasmin

Equipment

Ingredients

  • ¼ cup 40 g cashews, raw and soaked
  • 1 cup 250 ml almond milk or other plant-based milk
  • ¾ cup 180 ml maple syrup or date puree (makes the dough darker)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 2 cups 260 g whole white wheat flour
  • 1 tablespoon gluten powder opt
  • 2.5 teaspoon baking powder
  • ¼ cup 60 ml apple sauce, unsweetened
  • 2 cups 500 ml or 400 g blueberries
  • 1-2 teaspoon apple cider vinegar

Instructions

  • Start soaking the cashews in hot water and preheating the oven to 350°F (180°C).
  • In the next step measure all dry ingredients and put them in a mixing bowl and mix briefly.
  • Now sieve the cashews and add them with the remaining moist ingredients to a high speed blender and mix until a creamy consistency without pieces arises. It can take a minute.
  • Now pour the moist ingredients into the dry ones and stir them vigorously so that they are just mixed and no longer have any flour lumps. Add the vinegar
  • Now add the blueberries and fold them under the dough. Make sure that you do this only briefly, otherwise the dough can change color, especially when using frozen berries.
  • Prepare a muffin pan and pour the muffins into the pan with a spoon. To do this, I first put a good tablespoon in each form and then go around again to each form. Continue with the 12 muffins until the batter is used up.
  • Now bake the muffins in the preheated oven for about 30 minutes. Again, I recommend the toothpick test to see if the dough is baked through. When nothing sticks to the toothpick, the muffins are ready.
  • Let the muffins cool and enjoy them at room temperature.

Notes

Find more Tips and Tricks in the Post above.