Refined Sugar Free Vegan Lemon Blueberry Muffins

Refined sugar free vegan lemon blueberry muffins
Refined sugar free vegan lemon blueberry muffins

My daughter loves muffins, well, she loves glorious morning muffins, and I wanted blueberry muffins. I am refraining from giving her any refined sugar for as long as possible, so I needed to develop a recipe for blueberry muffins that would make everyone happy. Light and fluffy for me, and fairly healthy for her. These are a good balance. The dates give them plenty of sweetness, that combination of flours keep them light, with just enough whole wheat I didn’t feel too terrible. The lemon zest gives the muffins a hint of spring and they are bursting with blueberries. I highly recommend these for second breakfast on the go.

 Ingredients

  • 1 1/2 cups, pitted, chopped dates.
  • 3/4 cup boiling water
  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest from one small lemon (about 1 tsp)
  • 1/2 cup sunflower oil
  • 1/4 cup non-dairy milk
  • 1 TBL apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 cup fresh or frozen (not thawed) blueberries

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. Place the chopped dates in a heatproof bowl or measuring cup and pour the boiling water over the dates. Cover and set aside until soft, 10-20 minutes.
  3. Combine the flour, baking powder, baking soda, and salt in a large bowl stirring briefly.
  4. When the dates are soft mash them with a fork until relatively smooth (no big pieces), then add them to the flour mixture.
  5. Add the lemon zest, sunflower oil, non-dairy milk, vinegar, vanilla, and almond stirring to combine.
  6. Add the blueberries and stir to distribute evenly throughout the batter.
  7. Divide batter evenly into 12 muffin cups and bake 20-24 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow to cool at least 10 minutes before eating.
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Vegan Blueberry Muffins

So my blueberry bushes have been growing more blueberries than I thought four bushes could grow. Granted I have never seen a giant blueberry bush before, but still… In our last harvest they were looking a little peaked so I had to use them quickly. I added some to pancakes, made these delicious vegan blueberry muffins, and froze the rest for future deliciousness. You could really use any fruit in this recipe, I have used strawberries in the past and loved them. A very good impressive vegan muffin. You could never tell they are vegan.

Ingredients

Vegan Blueberry Muffin
  • 1 ½ cups flour
  • ½ cup Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¾ Cup nondairy milk
  • 1/3 Cup Canola Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh or Frozen  blueberries
  • 1 Teaspoon Almond Extract

Instructions

  1. Preheat your oven to 375 degrees and grease muffin tins.
  2. Mix together your dry ingredients (Flour, sugar, salt, baking powder and soda.)
  3. Gently stir in milk, oil, and vanilla but be careful not to over-mix. A few lumps are okay!
  4. Fold in your thawed blueberries.
  5. Pour batter into muffin tins, ¾ of the way to the top.
  6. Slide your filled tins into the oven and cook for 15 – 20 minutes until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
  7. Fresh out of the oven they are still young and impressionable, so don’t try to remove them immediately or you will end up with smushed, dented muffins! Allow to sit for at least 10 minutes inside their cooking vessel. Enjoy with someone you love.