Never try to plan your content around British weather. It will laugh at you every time. So, literally a week ago, I told you I was done with summer and the last of my summer recipes were going to be edging on the autumnal side while still using summer ingredients. With that in mind, I planned a vegan blueberry muffins recipe for this week. Then England saw the hottest August bank holiday on record. Weather rants aside, I think we can all agree that muffins are great all year anyway.
Seasonal Ingredients
Blueberries are my seasonal ingredient this week; known as a ‘superfood’ for their antioxidant levels. British blueberries have a very short season, from July to August.
Nutritional Information
As far as muffins go, these ones are on the healthier side, but obviously not the healthiest choice. These GF flour in these muffins is made from a combination of nuts and oats. The theory there is that the combination of the fats, slow release starch and a little protein will actually fill you up a little rather than just give you a sugar rush.
Thanks to the nuts and oats, they do provide some nutritional benefit. If made with almond milk, the milk and almonds combined make up 50% of the RDA of vitamin E. They contain 6g protein each, not a huge amount, but better than nothing. This recipe provides a small amount of most B vitamins, but around a third of the RDA of B2.
Gluten Free & Vegan Blueberry Muffins
A deliciously light and fluffy gluten free vegan blueberry muffins recipe with only 15 minutes prep.
This recipe is gluten free, dairy free, soy free, vegan and refined sugar free.
Gluten Free & Vegan Blueberry Muffins
Ingredients
- 60 g (1/4 cup) sunflower oil
- 200 ml almond milk or any other non-dairy milk of choice
- 8 tbsp maple syrup
- Pinch of salt
- 100 g (1 1/4 cuground almonds*
- 50 g ground pistachios*
- 150 g GF oat flour
- 2 heaped tsp baking powder
- 1/4 tsp bicarbonate of soda
- 100 g frozen blueberries**
Optional Extra
- About 20 pistachio kernels to decorate the top
Instructions
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Preheat oven to 185°c. Line a muffin tin with 9 cases.
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Place the sunflower oil in a mixing bowl along with the milk, maple syrup, salt and ground almonds and pistachios. Sift in the ground nuts if necessary***
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Sift in the flour, baking powder and bicarbonate of soda
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Mix well, adding a tiny splash more milk if it’s looking too dry
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Add the blueberries and fold in gently. Be careful not to crush them if you’re using fresh berries.
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Transfer the mixture between 9 muffin cases in a muffin tin. Add a couple of pistachio kernels to the top of each muffin now (if using).
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Bake in the oven for 20 minutes until risen, golden and a skewer comes out clean.
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Allow to cool slightly before removing them from the muffin tins. I was a bit too keen and nearly took the top off one of mine...
Serve and enjoy!
Recipe Notes
Notes:
*You can opt to use 150g of either the pistachios or almonds if you wish to, but note that using all pistachios will make your mix have a green tint.
**You can also use fresh blueberries if you’d prefer. I used frozen because I like the light blue swirl you get sometimes when they start to defrost.
*** Also, I grind my nuts myself using the milling blade in my blender. If you also do it this way, sift the flour into the bowl rather than mixing straight in to avoid lumps. Sometimes it sticks together as you mix it!
Have you had any sudden changes in the weather where you are lately? Are you feeling more like summer or autumn? And let me know if you think muffins are great all year!
Until next time,
Sophie
This sounds good and looks amazing
Thanks for sharing
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These look delicious!
These look delicious! Too many people believe that dietary restrictions like vegan or gluten free means you have to give up all the good stuff – but here’s a good example to show that it’s just not the case!
I love Blueberry muffins but have never thought to make them myself! These sound so yummy though
These look and sound amazing! I’m really trying to cook more vegan recipes so will have to try this one 🙂
Sarah // https://www.saraheliza.co.uk/
the wether has been absolutely crazy lately, but no global warming isn’t a thing *eye roll* it’s been kind of cold here, 70s which is very uncommon for this time of August where I live. As for the recipe this is something my dad would really enjoy. he loves blueberry muffins but has been trying to watch his weight due to his blood pressure and arthritis. i’ll have to show him this recipe! thanks for sharing!! xx
mich / simplymich.com
If I could I would have muffins for breakfast every day. I like blueberry, raspberry, pumpkin and oatmeal muffins. I never thought of putting pistachios on top of the muffins. I love this idea.
Right now the mornings are cooler and the rest of the day is warm but I know fall is slightly in the air.
These muffins look so yummy and healthy.
https://www.ninakobi.com
These sound absolutely amazing! I love that they’re vegan and they look so good. I might have to give these a try x
Oh I will 100% still make blueberry muffins in the sunshine! I’m trying to be a lot more environmentally conscious with what I eat, and I think this recipe will definitely help with the A/W transition (If we ever have it). Until then, I’ll enjoy my vegan muffins in the sunshine.
Jas xx | https://thoughtsfromjasmine.co.uk
They look delicious! I’m definitely saving these for the weekend. Thank you so much for sharing!
Lindifique
Oh these look delicious. I’m going to have to make them next time I do my baked goods for the week. Thanks for the recipe!
these look delicious! And I agree, muffins are good any time of year! Enjoy your warmer weather 🙂
Hope that your week is going well so far 🙂
Ahhhh Soph, you keep on bringing out recipes that I want to try!!! I need to get my little self to the store and get to baking/creating this weekend. These sound delish and like the perfect healthy-cheat dessert or breakfast item x
These muffins look delicious and so easy to make. I will definitely be trying your recipe. You must have enjoyed 🙂
Via | http://glossnglitters.com
Vegan bakery it is just our favorite thing in the world 😀 would go for one of those now! never tried making blueberry ones, but they might taste so good!
Keep it green girl,
xx
These look delicious! My kids would probably eat these faster then I could keep them baked!
Those muffins look amazing. I love making blueberry muffins, freezing them and then deforesting one over night each day so I can have them for breakfast. I’m a sucker for something sweet at breakfast x
Steph | http://www.stephhannam.com
This would be really useful for when I got my vegan friend over. Never wanna leave her out!
Vanessa x
I literally bought some blueberries yesterday, I love them! Blueberry muffins are my favourite, but I have to admit I just ate mine without baking them into anything!
Amy xx
callmeamy.co.uk
Yum! I love muffins and these blueberry ones look really good.
Of course, it has been so hot that I haven’t felt like baking, but once the weather cools down a bit…
Carpe Diem |
I’ve been trying to find a way to add blueberries into my diet since I keep hearing about their benefits but can’t stand them on their own! Plus you can’t go wrong with muffins. Time to add this to my list! <3
mmmmmm I love a blueberry muffin! They are so much better when homemade too 😀
I personally love to use fresh blueberries because then they pop in your mouth when eating the muffins and that greatly pleases me!
Frozen does give a much better colour though…nice blue batter!
Definitely need to make these as my husband is gluten intolerant!! He’d love them 🙂 x
I have had a change of weather, there is a category five hurricane on its way, and also it’s feeling like summer here. I love that this recipe doesn’t have bananas in it, not that it’s bad but it seems more like a breakfast muffin when there are bananas in it, and I been looking for a recipe that doesn’t have them in it. 🙂
These look delicious! I’d probably subsitute the blueberries with something else though as I’m not a huge fan of them.