Vegan Double Blueberry Muffins

Filled with blueberry jam

“Your mom can make this easily!” a friend told my son when they enjoyed vegan blueberry muffins at the PRET Coffee Chain in London.

There is nothing like a pat on the ego to challenge me 🤣

A quick search revealed several recipes for blueberry muffins filled with blueberry jam.

The recipe that caught my attention was that of a company for baking products. From that point, veganizing the recipe was quite easy.

I sifted flour and baking powder into a bowl; In a separate bowl, I mixed sugar, almond butter, and olive oil, added vanilla, plant-based milk, and blueberries, and mixed well. Next, I combined the batter with the flour mix, baked it until golden, cooled it slightly, and injected a generous amount of blueberry jam.

On taste-test, Gad and the guys testified with full mouths that I reached the goal and did not leave a crumb!

RECIPE

Vegan Double Blueberry Muffins

Blueberry muffins, rich, fluffy, and easy to make: Sift flour, baking powder, and salt into a bowl; In a separate bowl, mix well sugar, almond butter, and olive oil; Add vanilla, plant-based milk, and frozen blueberries; Combine with the flour mix, transfer to a muffin tray, bake until golden. Generously inject blueberry jam. Cool completely and serve.

PRINT REVIEW Pinterest

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 cups white spelt flour or white all purpose flour
• ▢ 1 tsp baking powder
• ▢ ¼ tsp salt
• ▢ ½ cup white sugar
• ▢ 3 Tablespoon tahini or almond butter
• ▢ ½ cup olive oil
• ▢ 1 tsp pure vanilla extract
• ▢ ¾ cup unsweetened almond milk or soy milk
• ▢ 1 cup frozen blueberries about 140 grams (5 Oz)
• ▢ 150 gram blueberry jam not confiture!

Instructions

 

• Preheat the oven to 180 C (356 F).
• Line a muffin mold with paper or silicone cuffs and grease them with a brush – make sure to oil the bottom well.
• Sift flour with salt and baking powder into a bowl, mix and set aside.
• Mix sugar and almond butter in a separate bowl, add olive oil and mix well until you get a smooth batter. Next, add vanilla extract and milk; Add blueberries and mix.
• Gradually add the flour mixture to the batter and mix just until combined.
• Divide evenly into the muffin sockets; Make sure there are blueberries in each unit, and flatten gently with a spoon or spatula. Bake in the second lower level of the oven for about 35 minutes, until golden and a wooden skewer inserted in the center comes out clean.
• Cool for ten minutes in the pan; inject blueberry jam generously while still in the pan.
  
• Remove from the mold with the cuffs and place on a wire rack to cool completely.
  
• Inspired by this recipe

Notes

 

• • This blueberry recipe is based on this recipe.

Click here to add your own private notes.

?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory