Ingredients and Weight:
- Whole wheat flour: 1 1/2 cups (180g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Pure maple syrup: 1/4 cup (60ml)
- Vegan buttermilk (made with 1 cup (240ml) plant-based milk plus 1 tablespoon (15ml) lemon juice): 1 cup (240ml)
- Coconut oil, melted: 1/4 cup (60ml)
- Blueberries: 1 cup (150g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with 8 liners.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk together the maple syrup, vegan buttermilk, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Fill muffin cups to the top and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (serving size: 1/8 of the recipe):
- Calories: 180
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 27g
- Sugar: 15g
- Protein: 3g
Dish Characteristics:
- Moist and fluffy
- Sweet and tangy
- Bursting with blueberries
- Healthy and vegan
User Comments:
- "These muffins are so delicious and easy to make. I love that they're vegan so everyone can enjoy them." - Emily
- "The perfect balance of sweetness and tartness. I'll definitely be making these again." - John
- "I added a streusel topping to these muffins and they were out of this world!" - Sarah
- "My kids love these muffins. They're a great way to get them to eat their whole grains." - Lisa
- "These muffins are a game-changer for my busy mornings. They're quick to make and so satisfying." - David
Special Precautions and Tips:
- To make the vegan buttermilk, simply add 1 tablespoon of lemon juice or vinegar to 1 cup of plant-based milk. Stir and let sit for 5 minutes before using.
- If you don't have coconut oil, you can use another type of vegetable oil, such as canola or grapeseed oil.
- Don't overmix the batter, as this will result in tough muffins.
- These muffins are best served warm. They can be stored in an airtight container at room temperature for up to 3 days.
