Evive shared with us this delicious recipe for Vegan Blueberry Muffins, courtesy of Erb & Spice. With a burst of antioxidant-rich Haskap cubes nestled in the centre, these gluten-free treats are a guilt-free pleasure. Elevate your baking experience with this vegan-friendly recipe, yielding 10 moist and golden muffins adorned with fresh blueberries.
Vegan Blueberry Muffins
Yields: 10 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 10 Blueberry Haskap Cubes
- 1 cup gluten-free flour
- 1 cup gluten-free quick oat flakes
- ½ cup coconut sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. sea salt
- ¾ cup oat milk
- ¼ cup olive oil or avocado oil
- 1 chia egg (1 tbsp. chia seeds + 3 tbsp. water – mix together and let sit for 5 minutes)
- 1 tsp. vanilla
- Fresh blueberries – for topping
Directions:
1. Preheat the oven to 350 F and line a pan with 10 muffin liners.
2. In a medium bowl, combine the gluten-free flour, oats, coconut sugar, baking powder, cinnamon and sea salt.
3. In another bowl, combine the oat milk, oil, chia egg and vanilla.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. To the pan, divide half the batter between 10 moulds.
6. Add 1 Blueberry Haskap cube to the centre of each mould.
7. Divide the remainder of the muffin batter between the 10 moulds, covering the smoothie cube. Top with a few fresh blueberries.
8. Bake for 15-20 minutes, or until baked through and golden brown.
Note: The centre will still be soft due to the smoothie cube, but the top will become firmer.
