Vegan Blueberry Muffin Adaption

I have been craving blueberry muffins for a few months, especially ones made with almond flour, and today I finally made them. I was craving almond flour because I think it makes baked goods taste more soft and chewy. I also try to stay away from too many sweets so I wanted to be sure I timed the recipe for when I really wanted them. I adapted the recipe from several I saw online, including FitMittenKitchen, to create one that was vegan and used ingredients I had on hand. See below for the recipe I ended up using.

  • 2 1/2 cups Bob’s Red Mill Almond Flour
  • 1/2 cup All Purpose Flour
  • 3 TBSp Flaxseed Meal mixed with 9 TBSP water (to replace eggs)
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk mixed with 1 TBSP fresh lemon juice
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cup fresh blueberries

First, preheat the oven to 350 degrees Fahrenheit. Then mix the flaxseed and water together in a small bowl and set aside. Also mix the almond milk and lemon juice and place to the side so it can start to sour. Then mix the dry ingredients together. Combine the wet ingredients, including flaxseed mixture and almond milk together. Pour the wet ingredients over the dry ingredients and stir. Mix very well. Then add the blueberries and stir until well incorporated into the batter. Scoop the batter into a greased muffin pan and bake for 20 minutes. Test with stick or knife to see if knife is clean after inserted. Cool for 10 minutes on counter before moving muffins from the muffin pan to a cooling rack. Enjoy!

Be warned that this was an adapted recipe and won’t turn out perfect for you if you decide to try. My muffins were messy and lost their shape because I only own a mini muffin and I used extra large blueberries. The blueberries exploded while baking and made everything more liquids my mishaped. I can’t say what I did or didn’t go to make them turn out so irregular in size and shape but I thought they tasted pretty good in the end so I’m happy. I was also happy to use the last of my almond flour. I probably won’t buy it again unless it is for a specific recipe because, again, I try to limit the amount of baked goods I can potentially consume! Once I start eating them, it’s hard to stop!

The muffins are all turned upside down to cool. It just seemed easier to take them out of the pan this way.

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