Best 5 Easy Vegan Allergy Friendly Blueberry Muffins Recipes
Are you searching for an easy-to-make, allergy-friendly recipe for mouthwatering blueberry muffins? Say goodbye to the frustration of restrictive diets and hello to a delightful culinary experience! This article will guide vegans, as well as individuals with common food allergies, through the process of creating delicious and nutritious blueberry muffins that cater to their dietary needs. With a careful selection of ingredients and some simple steps, you can indulge in a guilt-free, wholesome treat that won't compromise your well-being. So, put on your apron, gather your ingredients, and let's embark on this delicious journey together!
Let's cook with our recipes!
EASY VEGAN BLUEBERRY MUFFINS
Easy Vegan Blueberry Muffins make the perfect healthy snack.
Provided by Bintu Hardy
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
- In a large bowl, mix the flours, brown sugar, baking powder, and salt.
- In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
- Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
- Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, Sodium 112 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
- Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
VERY SIMPLE BLUEBERRY MUFFINS
These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.
Provided by Nourished Homestead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2
VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE, NUT-FREE)
The Best Blueberry Muffins, which are perfectly sweet, easy to make and full of blueberry flavor.
Provided by Nicole Dawson
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line 10-12 muffin tins with liners. Toss blueberries with a tablespoon of flour to coat and set aside.
- In a large bowl, mix remaining flour, cane sugar, cinnamon, baking powder, baking soda and salt.
- In a medium bow, whisk the oil, milk, vinegar, and vanilla and mix until combined. Pour into dry ingredients and then stir to combine. Fold in blueberries gently, trying not to break them all.
- Batter will be on the thicker side.
- Fill each prepared liner 3/4 full.
- Bake for 20-25 or until a toothpick inserted in the center comes out clean.
- Sprinkle with turbinado sugar when pulled from the oven to coat if desired.
Nutrition Facts : Calories 244 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS
Make and share this Easy Vegan (Allergy Friendly) Blueberry Muffins recipe from Food.com.
Provided by wherethedarknessmee
Categories Breads
Time 25m
Yield 12 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all together and throw it in the oven at 350 for about 20 minutes.
Tips:
- Use ripe blueberries. This will give the muffins a sweeter flavor and a more tender texture.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins at a high temperature for a short amount of time. This will give the muffins a golden brown crust and a fluffy interior.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These vegan and allergy-friendly blueberry muffins are a delicious and healthy treat. They're perfect for breakfast, lunch, or a snack. With a few simple tips, you can easily make these muffins at home. So next time you're looking for a delicious and nutritious snack, give these muffins a try!
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