Vegan blueberry muffins
Vegan blueberry muffins with fresh blueberries, spelt flour and sweet apple purée. A plant-based dessert that is really easy to make ahead.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 320 kcal per serving
- Protein: 6 g
- Fat: 2 g
- Carbs: 65 g
Ingredients
- 150g spelt flour
- 100g apple purée
- 100ml almond milk
- 100g blueberries
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1 pinch of salt
Method
You’ll need: oven · muffin tin · mixing bowl · sieve
- Preheat the oven to 180 °C (160 °C fan) and carefully wash the blueberries in a fine sieve.
- Mix the spelt flour in a bowl with the baking powder and a pinch of salt.
- In a second bowl, stir the apple purée thoroughly with the almond milk and maple syrup.
- Pour the apple purée mixture into the flour and stir only briefly, until there are no dry pockets of flour left.
- Carefully fold in the berries, divide the batter between 4 muffin cases and bake for 25 min until golden brown.
Good to know
Baking muffins without egg and butter works really well once you know how. The apple purée binds the batter and makes it wonderfully moist.
Swaps
Apple purée → mashed banana (binds the batter just as well, but gives the finished muffins a very strong flavour of its own).
Cooking tips
Never overmix vegan batters. If you work the gluten in the flour too hard by beating for a long time, the muffins turn rock hard.
Storage
Keep the baked muffins in an airtight box at room temperature. In the fridge they dry out very quickly.
Allergens
Contains gluten (spelt). Contains tree nuts (almonds). Completely lactose-free.
Dairy-free recipes
