Those delicious and fluffy vegan blueberry muffins are the result of 3 different recipes combined together. It’s less work than starting from scratch, I agree, but still…Here’s the verdict: I’m so so pleased with the consistency, something I had never achieved before.
I suppose the apple sauce used as an egg replacement helps a lot in adding some moisture and fluffiness to vegan cakes as a whole. I wish I had known this trick before 🙂
When it comes to cooking, I feel like it’s a lifelong learning. Something I love doing when baking muffins or cakes is mixing two types of flour: regular flour and nut powder. The possibilities are endless: almonds, walnuts, hazelnuts, … any nuts will bring such a nice taste + texture. Let me know how it works for you!
Anyways, here they are…the perfect treat for a lazy Saturday morning!
Serving: 6 to 8 muffins
Total time: preparation: 20 minutes, baking time: 30 minutes
– 1 cup (130g) all-purpose flour
– ½ cup (55g) almond powder
– ½ cup (110g) brown sugar
– a pinch of salt
– 2 tsp. baking powder
– ½ cup (125ml) sunflower oil
– ½ cup (125g) applesauce
– ½ cup (120ml) almond milk
– 1 cup (80g) fresh blueberries, washed
– 1 tsp. apple cider vinegar
Preheat the oven to 450°F (230°C).
In a large mixing bowl, mix all the dry ingredients together: the all-purpose flour, almond powder, salt, baking powder and brown sugar.
Add the wet ingredients progressively, start with the oil, then the applesauce with the apple cider vinegar and the almond milk.
Stir in the fresh blueberries and mix until combined.
Pour the batter into previously greased muffin pans and bake in the oven for 30 minutes.
Let cool down and enjoy with earl grey tea!