Vegan Blueberry Muffins Recipe | by the Vegan Pastry Chef

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In a hurry in the morning and need a quick snack? Make these easy blueberry muffins and freeze them for the week! No oil, butter, egg, or dairy!

Use fresh or frozen blueberries! Super moist and lightly sweetened with pure maple syrup! Which means there's no process sugar added! Blueberry Muffins the whole family will enjoy!

Vegan Blueberry Muffins

Ingredients

1/4 cups rolled oats

1/2 cup apple sauce

3/4 cup All purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 pinch sea salt

1/2 cup pure maple syrup

1/2 tsp vanilla extract

1/4 cup blueberries

1/4 tsp lemon zest (optional)

11/2 tsp chia seeds (optional)

Directions:

Preheat the oven at 350F

1. In a medium size bowl, whisk together the dry ingredients until fully combined. (oats, flour, baking soda, baking powder, salt, chia seeds, and zest)

1. Fold in the apple sauce, vanilla, and maple syrup until fully combined. Fold in the blueberries. (don't mix the blueberries too much in your batter; it will turn purple)

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1. Place paper cupcake liners in your cupcake pans. Spoon the batter 3/4 ways full. Sprinkle some more chia seeds on top.

Place in the oven for 15-20 minutes or until the toothpick inserted in the middle of the muffin comes out clean.

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Enjoy these yummy muffins with your cup of joe or tea!

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