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Blueberry Muffins

Blueberry Muffins

  • Author: Jonathan
  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-based

Description

Blueberry Muffins are a delightful plant-based breakfast treat featuring a soft, fluffy texture with juicy bursts of fresh blueberries. Made from simple pantry staples and natural ingredients, these muffins come together quickly and offer a moist, tender crumb perfect for starting your day with warmth and satisfaction.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup natural sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup plant-based milk
  • 1/3 cup vegetarian butter (plant-based), melted
  • 1 teaspoon pure vanilla extract (natural)

Fresh Fruit

  • 1 cup fresh blueberries

Optional Topping

  • Natural gelling agent mixed with natural sugar for a crunchy crust (optional)

Instructions

  1. Prepare your ingredients: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with vegetarian butter (plant-based). Measure and organize all your dry and wet ingredients including the fresh blueberries to ensure a smooth process.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, natural sugar, baking powder, and salt until well combined to evenly distribute the leavening and seasoning.
  3. Combine wet ingredients: In a separate bowl, mix the plant-based milk, melted vegetarian butter (plant-based), and pure vanilla extract (natural) gently until smooth and homogeneous.
  4. Create the batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined to avoid overmixing. Carefully fold in the fresh blueberries to keep them whole and prevent excess juice from releasing.
  5. Bake: Divide the batter evenly into the muffin cups. Optionally sprinkle the tops with a mixture of natural sugar and natural gelling agent for a crunchy crust. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown and slightly springy.
  6. Cool and enjoy: Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to prevent sogginess and to set perfectly for serving.

Notes

  • Use fresh blueberries for best texture and to avoid sogginess; if using frozen, thaw and drain excess liquid.
  • Do not overmix the batter to ensure a tender crumb.
  • Use room temperature ingredients for better blending and even baking.
  • Adjust sugar quantity to your preferred sweetness level.
  • Add a light sprinkle of natural sugar mixed with natural gelling agent on top before baking to get a crunchy crust.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Blueberry muffins, plant-based muffins, quick breakfast, fluffy muffins, vegan muffins, simple blueberry recipe

Find it online: https://familycookspot.com/blueberry-muffins/