Vegan Blueberry Oat Muffins
Print recipe
| Serves | 12 |
| Prep time | 8 minutes |
| Cook time | 20 minutes |
| Total time | 28 minutes |
| Allergy | Wheat |
| Dietary | Vegan, Vegetarian |
| Meal type | Bread, Breakfast, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
Ingredients
- 1/2 cup vegan margarine (I use Earth Balance, or use cold full-fat coconut milk)
- 1/2 cup pure cane sugar
- 1/4 cup orange juice
- 1/2 cup almond milk
- 1 tablespoon non-GMO cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup quick oats
- 1 1/2 cup whole wheat pastry flour
- 1 tablespoon aluminum-free baking powder (I used Rumford brand.)
- 3/4 cups blueberries (fresh or frozen)
- 2 teaspoons sparkling sugar sprinkles (optional)
Directions
| Step 1 | |
| Preheat oven to 400 degrees Fahrenheit. | |
| Step 2 | |
| In a large mixing bowl, combine, vegan margarine (Earth Balance) with sugar, orange juice, almond milk, vanilla, and salt. | |
| Step 3 | |
| In a separate bowl, mix oats, flour, and baking powder. Combine wet ingredients with dry until well-incorporated, then gently fold in your blueberries. | |
| Step 4 | |
| Prepare your muffin tin with cooking spray and/or liners. Spoon batter into tins until they are 3/4 full or until batter is evenly distributed between 12 muffin holders. Sprinkle the tops of batter with sparkling sugar sprinkles, if desired. | |
| Step 5 | |
| Bake muffins at 400 degrees F for 18-20 minutes, or until a fork comes out clean and tops are beginning to turn golden brown. | |
| Step 6 | |
| Serve warm. | |
Note
Store muffins either at room temperature or in the refrigerator in an airtight container for up to 5 days.