Reviews

Add Rating & Review

Back to Vegan Blueberry Muffins

All Reviews for Vegan Blueberry Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 15 mins

total: 1 hr 5 mins

Yield: Makes one dozen

vegan-blueberry-muffin-391-d113047-1.jpg

Ingredients

Ingredient Checklist

1/3 cup virgin coconut oil, melted, plus more for brushing (optional)

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup granulated sugar

2 bananas, mashed (3/4 cup)

1 cup almond milk, room temperature

1 teaspoon pure vanilla extract

1 cup fresh blueberries

Turbinado sugar, for sprinkling

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 15 mins

total: 1 hr 5 mins

Yield: Makes one dozen

vegan-blueberry-muffin-391-d113047-1.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 15 mins

total: 1 hr 5 mins

Yield: Makes one dozen

Recipe Summary

prep: 15 mins

total: 1 hr 5 mins

Yield: Makes one dozen

prep: 15 mins

total: 1 hr 5 mins

prep:

15 mins

total:

1 hr 5 mins

Yield: Makes one dozen

Makes one dozen

vegan-blueberry-muffin-391-d113047-1.jpg

vegan-blueberry-muffin-391-d113047-1.jpg

Ingredients

Ingredients

  • 1/3 cup virgin coconut oil, melted, plus more for brushing (optional)
  • 1 cup unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2 bananas, mashed (3/4 cup)
  • 1 cup almond milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • Turbinado sugar, for sprinkling

Directions

Preheat oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.

Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Vegan Blueberry Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Vegan Blueberry Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest