I woke up the other morning craving blueberry muffins like nobody’s business (nope–not preggo in case your brain went there). Anyway, I shuffled through our cupboards for flour, but we didn’t have any. Then I checked the fridge for eggs, and we were out of those too. So far, not lookin’ so good for those blueberry muffins I was wanting to have with my coffee (If you’re in a treat yo-self mood, pair it with this deliciousness). I debated scrapping the idea altogether, buuuutttt…
I remembered seeing this vegan blueberry muffin recipe a while back, and I wanted to tweak it just a bit since I didn’t have any coconut oil (Can you tell I need to go grocery shopping?), and I also didn’t have any white vinegar to make the dairy-free “buttermilk” with. Well, I actually did have it, but it was expired–didn’t even know that was a thing. Oh, and I wanted to reduce the amount of sugar from the original recipe as well.
[Update: I’ve since tried this recipe with coconut oil, and it’s just as delicious. You’ll just need to add the 1/4 tsp of salt since what I used w/ my adapted recipe is salted butter. I still like putting butter on the vegan version though :D.]
Aaaaand you’ll never guess: I didn’t have oat flour either (serious face-palming was going on, I know)! But I had rolled oats, so I threw them into the food processor and tada! Oat flour. So easy. Ok, now that I managed to find substitutes or hacks for everything I didn’t have that I would have needed for regular blueberry muffins, onto the recipe!
Delicious Gluten-Free, Egg-Free Blueberry Muffins
(w/ Vegan tweaks included)
Yields: 12 muffins
Bake time: 25-35 minutes
2 cups oat flour
1/4 cup ground flax seed (great to keep everything moving, if you catch my drift…)
2 tsp baking powder
1 tsp vanilla extract
1/4 cup brown sugar (I even use less than this, but I wasn’t sure how to calculate this, haha–it’s just a bit shy of being full of 1/4 cup)
1/3 cup maple syrup
1 1/2 cups of fresh or frozen blueberries
1 cup almond milk (or your milk of choice)
1 tsp of vinegar (I used apple cider vinegar since that’s something I did have :))
1/2 a mashed banana (you can also used 1/2 cup unsweetened apple sauce)
1. Preheat your oven to 375 degrees F.
2. Put your vinegar into your almond milk. Let sit for 10 minutes. This will become your buttermilk alternative–keeps the muffins nice and moist. And yes, it’s supposed to curdle.
3. Mix your oat flour, flax seed, baking powder, and salt in a large bowl.
4. In a separate bowl, mash your banana. Add your brown sugar, maple syrup, and vanilla. Stir.
5. Pour your milk into the wet mixture.
6. Slowly add the wet mixture into the dry mixture. Stir until well combined.
7. Fold in the blueberries.
8. Pour your batter into your muffin tins (make sure your tins are nice and greased).
9. Bake for 25-35 minutes; you’ll know it’s done when you stick in a toothpick, and it comes out clean (it takes 35 minutes in my oven, but just start w/ 25 and add on 5 minutes before checking again).
10. Let them cool for about 5-10 minutes before eating, so they’re not scalding hot. They’re definitely best eaten warm :).
Aria said these were “soooo yummy, Mama!” But just a heads up: If you haven’t made any gluten-free goodies before, the texture is a bit different. These are moist from the almond milk & vinegar concoction, they’re not too dense (but don’t expect your typical fluffly muffin either), nor are they too sweet to make up for the sometimes-cardboardy-texture of some GF recipes.
I hope you enjoy these haphazardly planned, but yummy none-the-less muffins :). Aria really likes them (so does Dave–aaaaand so does my friend who’s a true gluten-free gal), and it always make me feel good knowing i’m giving our crazy 2-year-old eating machine hearty, healthy snacks! Let me know what you think of them if you try them out!