These soft and moist gluten-free, vegan blueberry muffins are perfect for breakfast or a snack, especially served warm with a schmear of vegan butter. Packed with fresh, juicy blueberries, these homemade vegan muffins are also refined sugar-free and nut-free.
Whisk together oat milk and lemon juice and set aside.
Whisk together aquafaba, butter, milk mixture, coconut sugar, maple syrup and vanilla in a large mixing bowl.
In a separate bowl, stir together oat flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and whisk to combine.
Carefully fold in 1 cup blueberries.
Fill baking cups with batter until used up (approximately ¾ full per baking cup).
Use the additional ¼ cup blueberries to top each muffin (approximately 2-3 berries for each muffin).
Bake for 20-24 minutes (mine took 22 minutes). Muffins are done when a toothpick inserted in the center comes out clean.
Allow muffins to cool in the muffin tin for 5-10 minutes before transferring to a cooling rack.
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Notes
The muffins are best stored in a paper towel-lined airtight container with a layer of paper towels on top as well at room temperature where they will stay fresh for 2-3 days.The muffins are nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts. The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.