Filled with blueberry jam – the ultimate jelly donut alternative!
💬 It all started with a sweet little challenge
“Your mom could totally make these!” said a friend to my son, raving about the blueberry muffins from PRET in London.
Nothing like a tiny ego boost to get me into action 🤣
🔍 A quick search, and sweet inspiration
There are plenty of blueberry muffin recipes out there, but the one that caught my eye came from a baking brand.
From there, veganizing it was a piece of (blueberry) cake.
🥣 So how do we make these fluffy beauties?
- In one bowl, sift together:
- flour
- baking powder
- In a separate bowl, mix:
- sugar
- almond butter
- olive oil
- Add to the wet mixture:
- vanilla extract
- plant-based milk
- frozen blueberries
- Combine the wet and dry ingredients until just mixed.
- Scoop into muffin tins.
- Bake until golden and fragrant ✨
- Let cool slightly, then generously inject blueberry jam into the center of each muffin.
- Cool completely... and then dive in 😋
🧁 The verdict?
Let’s just say my son and his friends didn’t leave a single crumb.
Mission accomplished 💜
💫 Enjoy every bite – and don’t be surprised if they disappear fast!
Perfect for brunch, holidays, or just a cozy moment with coffee or tea.
Who needs jelly donuts when you’ve got blueberry muffin magic like this?
RECIPE
Vegan Double Blueberry MuffinsBlueberry 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.
Servings
Ingredients
- 2 cups white spelt flour or white all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white sugar
- 3 Tablespoon tahini or almond butter
- ½ cup olive oil
- 1 teaspoon 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.
Notes
-
- This blueberry recipe is based on this recipe.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
If you loved these, you have to try the Vegan Blueberry Tart too! 💙
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