Blueberry muffins
I’m in love with everything that contains blueberries right know. As you might have noticed my blog is overflowing with blueberry recipes =) I hope you like them just as much as I do.
Blueberries are super healthy too so I don’t really mind working with them.
I love blueberry muffins and it’s so easy to make vegan since it to taste so good.
I truly hope you enjoy my blueberry muffins and try them yourself. These are a new favorite in my house.
These blueberry muffins are
- Super easy and quick to make
- Vegan
- Can be made gluten free (just use more oat flour)
I grew up in a small village in Sweden with the forrest just next to my house. Wild blueberries are a part of my childhood and while we yet have a while untill I can go into the forrest and pick some frozen works just fine.
Recipe blueberry muffins
Portions: 12 large or 25-27 mini
- 3/4 (1,7 dl) cups of wheat flour
- 3/4 (1,7dl) cups of oat flour
- 1/4 (0,5dl) cups of brown sugar
- 1/2 (1,15 dl) cups of white sugar
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/3 (0,7 dl) cup rapeseed oil
- 1 cup (2,3dl) fresh or frozen blueberries
- 1 large banana (mashed)
- 1/2 cup (1,15dl) plant milk
Method:
- Pre-heat oven to 200 celcius
- Add all your ingredietns except blueberries
- Mix well until you have a smooth batter
- Add your blueberries and stir gently
- Once compined pour into muffin cups so they are around 3/4 full
- Bake in the middle of the oven for 17-20 minutes. Poke the muffins with a potatoe stick to make sure that they are done.
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