A muffin for all occasions
It doesn’t matter if you’re looking for something for the children’s party, to bring to your colleagues or if you want something sweet at home, these vegan blueberry muffins are perfect for all occasions! They are easy and fast to make and are both fluffy and moist. If you want an even sweeter result, pour some icing on the muffin and that will do the trick.
A passion since childhood
Ever since I was a child I’ve loved to bake. The very first thing I remember baking is a sponge cake and oh how happy I was every single time I got to bake after that. I remember the joy I felt pouring the batter into the baking tin and even more joy tasting the batter. Cause let’s face it, how would you know if the cake is going to turn out good or not if you don’t taste the batter? When I grew older I started to experiment more with different tastes, toppings and fillings and the transition from baking sponge cakes to baking muffins came natural since it gave me what felt like more chances to experiment.
To bake vegan muffins give me that same feeling. I feel like there is so much to explore, so many different recipes and variations that I want to try. These vegan blueberry, banana muffins were actually the very first vegan muffins I ever made and I thing they turned out sooo good! I love how they are sweet but not too sweet, fluffy but absolutely not dry, classic but with a twist.
- 1,5 cups flour
- ¼ cup brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large banana
- ½ cup oat milk
- 1 cup fresh or frozen blueberries
- 0,8 cups icing sugar
- 1 tbs water
- 3 dropps of lemon juice OR vinegar
- Preheat the oven to 400ºF.
- Grease 12 muffin cups or line with muffin liners.
- Combine the flour, whole wheat flour, brown sugar, white sugar, salt and baking powder.
- Mash the banana.
- Add oat milk, oil and the mashed banana and stir until moistened.
- Fold in the blueberries.
- Divide the batter between the 12 muffin cups, they should be about 3/4 full.
- Bake for 17 to 20 minutes in the preheated oven.
- When you wait for the muffin to cool down stir the icing sugar, water and lemon juice or vinegar essence for about a minute, until it's viscous.
- Pour the icing on top of the muffins, the icing will harden in about 20 minutes.