Gluten-Free Vegan Blueberry Muffins
- 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.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Vegan Blueberry Muffins Made in an Air Fryer
Ingredients: (Use the same ingredients as the traditional oven-baked method.)
- Preparation: Start by preparing your muffin batter as per the original recipe.
- Preheat Air Fryer: Before baking, always preheat your air fryer for about 3 minutes at 320°F (160°C).
- Muffin Liners: Place silicone muffin liners or small aluminum cups inside the air fryer. Avoid using paper liners alone as they might fly around due to the air circulation.
- Fill & Position: Spoon the muffin batter into the liners, filling them about 3/4 full to allow for rising. Depending on the size of your air fryer, you may need to bake in batches.
- Bake: Place the filled liners in the air fryer basket, ensuring they aren’t touching. Set the temperature to 320°F (160°C) and bake for 12-15 minutes. The unique air circulation means they’ll bake quicker than in a conventional oven.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. If not, bake for an additional 2-3 minutes and check again.
- Cooling: Once baked, remove the muffins from the air fryer and place them on a cooling rack. Allow them to cool for a few minutes before devouring.
Tips for making Vegan Blueberry Muffins
- Mind the Batter: Overmixing the batter can lead to dense muffins. Mix until the ingredients are just combined to ensure a fluffy texture.
- Fresh vs. Frozen: If using frozen blueberries, do not thaw them. Directly fold them into the batter to prevent the muffins from turning blue.
- Temperature Check: Always preheat the air fryer or oven. An accurate temperature is crucial for the muffins to rise beautifully.
- Avoid Overfilling: Fill the muffin liners only 3/4 of the way. This will allow space for the muffins to rise without overflowing.
- Berry Distribution: To ensure even distribution of blueberries, toss them in a tablespoon of flour before folding into the batter. This will prevent them from sinking to the bottom.
- Sides & Garnishes: A dollop of vegan whipped cream or a drizzle of maple syrup can add an extra layer of sweetness. A sprinkle of powdered sugar or a few fresh mint leaves can provide a visual appeal and a refreshing contrast.
- Beverages: Pair these muffins with a cold almond milk latte or a warm cup of chamomile tea. For a summer day, a chilled blueberry smoothie would not only complement the muffins but would create a wholesome blueberry experience.
- Alternative Serving Ideas: Consider transforming these muffins into a dessert by layering them with vegan vanilla ice cream and fresh blueberry compote. Another way to elevate your serving game is to crumble them over a bowl of vegan yogurt, adding an interesting texture to your breakfast.
FAQs of Vegan Blueberry Muffins
- How do I store leftover Vegan Blueberry Muffins? Place the cooled muffins in an airtight container. Store them at room temperature for up to 2 days or in the refrigerator for up to a week.
- Can I freeze these muffins? Absolutely! Once cooled, place the muffins on a baking tray and freeze until solid. Transfer them to a zip-top bag and store in the freezer for up to 3 months. Thaw at room temperature or warm in the oven before serving.
- What can I substitute for blueberries? You can try other berries like raspberries, blackberries, or chopped strawberries. Each will lend a unique flavor and texture to the muffins.
- How do I know when my muffins are fully baked? Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs (no wet batter), the muffins are done.
- My muffins didn’t rise well. What went wrong? This could be due to expired baking powder or soda. Always ensure that your leavening agents are fresh and active. Also, remember not to overmix the batter, as this can inhibit the rise.
Vegan Blueberry Muffins are more than just a treat; they’re a celebration of vegan culinary artistry. Blending tradition with innovation, these muffins capture the essence of what it means to embrace compassionate cooking. As you journey through vegan baking, let these muffins stand as a sweet, memorable milestone. To more delicious adventures and the timeless allure of blueberries!