Blueberry muffin recipe, plant-based, vegan made with spelt flour.
This recipe is made with spelt flour but it will also work with teff flour, which is gluten-free. It's always best to use a scale, especially when changing flours to ensure an accurate measurement. A combination of teff and spelt can also be used. These blueberry muffins can also be sweetened with agave or maple syrup. Below is the recipe and method for using different sweeteners.
Coconut Sugar Method
Ingredients:
- 1 3/4 cup (210g) spelt flour (or rye, kamut or teff)
- 1 Tbsp. baking powder
- 1/2 tsp sea salt
- 1-cup fresh blueberries (or frozen and thawed)
- 3/4 cup coconut sugar (more garnish, optional)
- 1 flax egg (1 Tbsp. flax meal + 3 Tbsp. water)
- 1/2 cup plant-based, vegan milk
- 4 Tbsp. grape-seed oil (or avocado oil)
*Make sure your blueberries are patted dry
* Half a cup of vegan milk can easily be made by blending 1 1/2 tsp. of nut or seed butter with 1/2 cup water. Measure it again after blending for the exact measurement of 1/2 cup for the recipe.
Equipment:
- Muffin baking tray
- Muffin/cupcake liners (optional)
Method:
- Pre-heat oven to 450F
- Combine the following dry ingredients, flour, baking powder, sea salt and blueberries
- Mix the blueberries well into the dry mixture
- In a separate bowl combine 1 Tbsp. ground flax and 3 Tbsp. water and rest for 5 minutes or more
- In a different bowl combine vegan milk, oil and coconut sugar
- Mix coconut sugar well into the mixture and allow to rest for a few minutes
- Mix in the flax mixture in with the wet ingredients
- Combine all ingredients, do not over mix (mix slowly, just mix enough so that the flour is unseen)
- Lightly oil the muffin tray.
- Pour into muffin tray holes.
- Bake for 10 minutes at 450F
- Reduce heat to 350F and continue baking for 10 minutes or until toothpick comes out clean from the middle.
- Allow to cool for 15-20 minutes.
Agave/Maple Syrup Method
Ingredients:
- 1 3/4 cup (210g) spelt flour (or rye, kamut or teff)
- 1 Tbsp. baking powder
- 1/2 tsp sea salt
- 1-cup fresh blueberries (or frozen and thawed)
- 3/4 cup agave or maple syrup
- 1 Tbsp. flax meal + 1 Tbsp. + 1 1/2 tsp. water)
- 1/4 cup plant-based, vegan milk
- 2 Tbsp. grape-seed oil (or avocado oil)
*Make sure your blueberries are patted dry
* Half a cup of vegan milk can easily be made by blending 1 1/2 tsp. of nut or seed butter with 1/2 cup water. Measure it again after blending for the exact measurement of 1/4 cup for the recipe.
Equipment:
- Muffin baking tray
Method:
- Pre-heat oven to 425F
- Combine the following dry ingredients, flour, baking powder, sea salt and blueberries
- Mix the blueberries well into the dry mixture
- In a separate bowl combine 1 Tbsp. ground flax and 1 1/2 Tbsp. water and rest for 5 minutes or more
- In a different bowl combine vegan milk, oil and coconut sugar
- Mix coconut sugar well into the mixture and allow to rest for a few minutes
- Mix in the flax mixture in with the wet ingredients
- Combine all ingredients, do not over mix (mix slowly, just mix enough so that the flour is unseen)
- Lightly oil the muffin tray.
- Pour into muffin tray holes.
- Bake for 10 minutes at 425F
- Reduce heat to 325F and continue baking for 10-15 minutes or until toothpick comes out clean from the middle.
- Allow to cool for 15-20 minutes.
More plant based pastries available in our pastry book 7 Flours available now.
