Vegan Blueberry Muffins are delicious and healthy, and perfect to have on hand for a quick breakfast or snack on the go. These blueberry muffins are plant based, dairy free, and refined sugar free. Sweetened with banana and maple syrup, you’d never be able to tell these blueberry muffins were made without processed sugar. Vegan muffins are simple to make, and these are packed with fresh blueberries, oats, and pumpkin seeds for some extra nutritional kick.
How to make Vegan Blueberry Pumpkin Seed Muffins
First off, decide if you’ll be using fresh or frozen berries. If you use frozen berries, you may need to bake them for an extra few minutes to account for the added moisture added to the batter once the berries start to defrost in the oven. Alternatively, you could defrost your berries first, dry them with paper towel, and toss them in flour before adding them into your batter. That being said, I highly recommend using fresh berries; these will give you delicious pockets of bursting blueberries with each bite, and the color will not run through the batter like it will when you use frozen berries. The baking time is more consistent with fresh berries, and after all “fresh is best” but when you can’t get your hands on fresh berries, frozen is a close second and will do the trick.
The first step to baking vegan blueberry muffins, is blending together the liquid ingredients. I use a vitamix, but any blender or food processor should do. The reason I use a blender, is to make sure the banana is smooth and pureed, rather than mashed, to prevent pieces of banana from showing up in the muffins later. The pureed banana helps with sweetness, and acts as a binding agent as well to hold the muffins together. I use maple syrup in this recipe, because I think maple and blueberries are a fantastic combination, but you could substitute the maple syrup for agave syrup as well.
Once the liquid ingredients are all blended together, I use a fork to whisk together the flours, baking powder and cinnamon. I use all purpose, in addition to the whole wheat flour, because the all purpose flour helps with the consistency of the muffins. When you blend the two flours together, nobody would ever know you added any whole wheat to the muffins.
Then the “extras” get added in; those are the oats, pumpkin seeds, and of course, blueberries. I set aside some extra oats, pumpkin seeds, and cinnamon to add to the top of the muffins. They add a nice texture and added flavor to the muffin tops, and make the muffins a bit more visually appealing as well.
Then you simply add the wet ingredients into the dry mix, and stir together. When you are making muffins, be sure not to overmix – you don’t want tough pucks coming out of the oven… Achieving a muffin with just the right texture has a lot to do with mixing the ingredients together. Use a fork or spoon to stir the batter together, just until the dry ingredients have become wet and you can no longer see dry flour. Some small lumps in muffin batter is okay, just make sure you don’t leave piles of dry flour in the batter. You don’t want your batter to be super smooth either, as that’s what will leave you will dense muffins.
Once the batter is mixed, evenly distribute the batter into twelve lined muffin tins; each muffin cup should be filled approximately 3/4 of the way. Then it’s time to add those extra toppings you saved from earlier: mix together the oats, pumpkin seeds and cinnamon, and sprinkle the mix on top of the muffins.
Bake the blueberry muffins at 350° F for approximately 25 minutes. You will know the muffins are baked to perfection when the tops are golden, and a skewer inserted into the middle of a muffin comes out clean. Let the muffins cool for five to ten minutes in the baking pan, then move them to a cooling rack.
- 1/4 Cup Vegetable Oil
- 1 Banana
- 3/4 Cup Cashew Milk
- 1/4 Cup Maple Syrup
- 3/4 Cup Whole Wheat Flour
- 3/4 Cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Cinnamon + 1/4 tsp for Topping
- 1/4 Cup Oats + 2 Tbsp for Topping
- 1/2 Cup Pumpkin Seeds + 1 Tbsp for Topping
- 3/4 Cup Fresh Blueberries
- Preheat the oven to 350° F
- Blend together vegetable oil, banana, cashew milk, and maple syrup, until smooth. Set aside.
- In a large mixing bowl, use a fork or whisk to mix together the whole wheat flour, all purpose flour, baking powder, and cinnamon.
- Stir the oats, pumpkin seeds, and blueberries into the dry ingredients.
- Pour the liquid ingredients into the dry ingredients and stir just until all the ingredients are combined with no dry spots.
- Pour the batter into 12 parchment lined muffin tins.
- In a small bowl, stir together the extra pumpkin seeds, oats, and cinnamon for topping. Sprinkle onto the muffin batter.
- Bake for 23-28 minutes, until the tops are light golden brown and a skewer inserted into the centre of a muffin comes out clean.
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 63mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 2g