Best Vegan Blueberry Buckwheat Muffins Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
• In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
• Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
• Remove from heat and allow muffins to cool before removing from pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY BUCKWHEAT MUFFINS

Steps:

• Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.

GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
• In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.