Description
These vegan blueberry muffins are fluffy, moist and loaded with all the blueberries. All you need is one bowl, pantry staple ingredients and 30 minutes.
Ingredients
Scale
Wet Ingredients
- ⅓ cup Vegan Yogurt ((try to use a tangy one))
- ¾ cup Vegan Buttermilk ((see notes))
- ¼ cup Tahini
- ⅓ cup Coconut Sugar ((can sub with date sugar))
- ½ tsp Vanilla extract
- 2 tsp Baking powder
- ½ tsp Pink Himalayan Salt
Dry Ingredients
- 2 cups Spelt flour
- 1 ½ cups Blueberries, tossed in 1-2 tbsp spelt flour ((fresh or frozen both work))
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with muffin liners.
- In a bowl, add in all of the wet ingredients – yogurt, vegan buttermilk, tahini, coconut sugar, vanilla extract, baking powder and salt. Whisk well.
- Then gently sprinkle in the flour, and fold it in to combine with the wet ingredients. Once it looks like the flour is almost combined, stop mixing. The batter will be quite thick. Add the blueberries into the batter and gently fold in.
- Using an ice cream scoop, scoop the batter into the prepared muffin liners. I usually fill up each muffin line about ¾ full. This will get you super fluffy domed muffins.
- Once the muffins are filled, bake in the oven for 25-30 minutes until puffed and golden-brown. Let cool on the counter for 5 minutes and enjoy!
Notes
Vegan Buttermilk: Simply mix together 3/4 cup cashew milk + 1 tsp lemon juice and set aside. It will look slightly curdled, but that’s what it should look like.