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Vegan Double Blueberry Muffins

2022-12-17

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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!

מתכון למאפינס אוכמניות ממולא בריבת אוכמניות טבעוני
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.
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Servings 12
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Ingredients
  
  • 2 cups white spelt flour or white all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup white sugar
  • 3 Tablespoon 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 40 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.
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?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Cakes and Cookies, Desserts Tagged With: blueberry cupcakes, eggless, no dairy, no eggs, non dairy, vegan recipes

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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