These are the Best Vegan Blueberry and/or chocolate chip muffins. They are soft, light, fluffy & just 8 ingredients. Dairy-free, gluten-free, oil-free and egg-free. You can also substitute chocolate chips for the blueberries. Yum!
1 cup blanched almond flour (see note)
3/4 cup superfine oat flour
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup pure maple syrup
1 tablespoon vanilla
1/4 cup low fat "light" canned coconut milk (shake the can really well before measuring)
1/2 cup fresh blueberries (frozen will bleed and turn your batter gray and can make your muffins more wet and fragile) or add chocolate chips (or your favorite add-in)
Optional: raw sugar for topping
Note: It's necessary to use blanched almond flour for the best fluffy results. I don't recommend Bob's Red Mill blanched almond flour for my muffins/cakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results.
1. Preheat an oven to 350 degrees and line a muffin pan with 6 foil liners.
2. Add the almond flour, oat flour and tapioca starch and make sure to break up any lumps well and then add the baking powder and salt and whisk very well.
3. Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Stir in the blueberries gently, so they don't break and bleed. Don't over-mix or the batter will just get really thick. Pour the batter into 6 foil muffin liners. They should be totally full between 6 of them. Don't worry about them overflowing. Top with raw sugar if desired. Bake for 20 minutes, or when a toothpick comes out with just a few dry crumbs on it. Don't wait for a clean toothpick, as they will still cook when they come out and remain moist this way. Overbaking can make them dry. Cool 15 minutes in the pan before enjoying!
Recipe cred www.thevegan8.com