Vegan Blueberry Muffins
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These dairy free, egg free Vegan Blueberry Muffins are also refined sugar free. Use a maple sugar and indulge in this perfect breakfast treat!
We recently learned of dairy and egg intolerance for my kids. Â I am learning new ways of cooking and baking. Â These muffins were my first experiment. Â I replaced the refined sugar with maple sugar and it was perfect! Â All 12 were gone within an hour of breakfast.
Lets talk egg substitutes. Â There are several that work, but for this recipe I wanted to use VeganEgg powder. Â It worked AWESOME! Â I will for sure keep this stuff on hand.
If you can't find it (it's not at all grocery stores) you can order it online HERE.
Vegan Blueberry Muffins
ByIngredients
- 1 ¾ cups flour i used all purpose, but experiment with substitutions as needed
- ¾ cup Maple sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- â…› teaspoon salt
- 2 tablespoon VeganEgg algae protein powder
- ½ cup ice cold water
- ¾ cup coconut milk
- ¼ cup vegetable oil
- 1 cup fresh blueberries
- 2 tablespoon maple sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees. Grease muffin tin or line with paper muffin liners.
- Mix the flour, ¾ cup maple sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together the VeganEgg protein powder and ice cold water in a measuring cup.
- In a small bowl, whisk together VeganEgg mixture, coconut milk, and vegetable oil until smooth.
- Add wet mixture to dry mixture and stir until combined.
- Fold in fresh blueberries.
- Scoop 2-3Tbsp batter in to prepared muffin tin.
- In a small bowl, mix 2 tablespoon maple sugar and ground cinnamon. Sprinkle over muffin batter.
- Bake for 18-20 minutes until golden and done in middle.
- Enjoy!
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Liked the Vegan Blueberry Muffins? Better try my Triple Berry Strudel Muffins